{"id":32976,"date":"2022-03-04T09:48:26","date_gmt":"2022-03-04T08:48:26","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=32976"},"modified":"2022-03-09T11:34:38","modified_gmt":"2022-03-09T10:34:38","slug":"safale-be-256-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/safale-be-256-questions-answers\/","title":{"rendered":"SafAle\u2122 BE-256 Questions &#038; Answers"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-486009898\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1190376747\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>SafAle\u2122 BE-256 Questions &amp; Answers<\/strong><\/span><\/h1>\n<p class=\"lead\">Everything you need to know about SafAle\u2122 BE-256<\/p>\n<p><em>By Gabriela Montandon<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1190376747 {\n  width: 81%;\n}\n#text-box-1190376747 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-486009898 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1697390011\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-628300507\">\n\n\t<div id=\"col-1141146407\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1458309198\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"288\" height=\"1080\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg\" class=\"attachment-original size-original\" alt=\"BE-256_288_C\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg 288w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C-213x800.jpg 213w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C-273x1024.jpg 273w\" sizes=\"auto, (max-width: 288px) 100vw, 288px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1458309198 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-33428393\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Find out everything you need to know about SafAle\u2122 BE-256, the perfect yeast for Belgian strong ales, by reading our question &amp; answers with our Sensory Analysis R&amp;D Manager, Gabriela Montandon.<\/p>\n<h3><strong>Why did Fermentis decide to add this yeast product to the range?<\/strong><\/h3>\n<p>A high performance, fast fermenting yeast strain was always going to be an asset in our range. When we first screened SafAle\u2122 BE-256, we quickly realised it had an amazing potential for releasing isoamyl acetate, one of the key components behind the distinctive fruity flavour (strong banana and floral notes) that characterize some types of beer. What was remarkable too was the complexity and intensity of these aromas with no spiciness.Thanks to its ability to reach high alcohol levels, we had a great yeast strain for the classic Belgian strong ales (Abbaye style) so many of us enjoy. Nowadays, we no longer dedicate a strain to a single style, because we\u2019ve learnt through creative experimentation and specific conditions, you can use a same yeast strain for many different beer styles.<\/p>\n<h3><strong>How was it developed?<\/strong><\/h3>\n<p>SafAle\u2122 BE-256 was selected from a Belgian yeast bank through a specific screening process.<\/p>\n<h3><strong>What is is for?<\/strong><\/h3>\n<p>SafAle\u2122 BE-256 can suit many different beer styles but having run several trials we recommend it particularly for Belgian strong ales, such as Abbaye style, Dubbel, Tripel, Quadruppel but also for American strong ales such as Imperial porters and Imperials Stouts. Generally, it is preferable to use this yeast for high density beers, with high alcohol content.However, we also recommend brewers to experiment \u2013 you might learn something we didn\u2019t know!<\/p>\n<h3><strong>What are the key advantages of this product?<\/strong><\/h3>\n<p>SafAle\u2122 BE-256 is very quick to ferment and produces high levels of isoamyl acetate and other fruity esters. Quite basically, the intensity of the fruity and banana flavours produced are related to the initial wort concentration and the fermentation temperature. The higher the gravity and the higher the temperature, the fruitier the esters produced.Therefore, it is possible to steer the fruity flavours by playing with wort concentration and fermentation temperature. Increasing either will generate more esters as well as more complexity and floral notes too.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-324454959\">\n\n\t<div id=\"col-1933790376\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>There is another product in the range called SafAle\u2122 BE-134, is it related?<\/strong><\/h3>\n<p>They are related indeed, as both yeast strains are from Belgium. However, they are very different in several ways.SafAle\u2122 BE-134 shares the same \u201cBE\u201d initials but is better suited to other styles of beer. Producing fruity esters and phenolic (spicy) components, it is great at making dry and refreshing beers, like the Belgian Saison style.SafAle\u2122 BE-256 won\u2019t produce any spicy flavours but will produce even more intense fruity notes.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1137033342\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >More information<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small has-shadow row-box-shadow-1 row-box-shadow-2-hover\" >\n  <\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1697390011 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1241455365\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1751512426\">\n\n\t<div id=\"col-626587131\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"457\" height=\"557\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/02\/Gabriela.png\" class=\"attachment-large size-large\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Gabriela Montando<\/h4>\n<p>Technical Manager &#8211; Sensory Analysis<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-626587131 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-152326292\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-856408758\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-856408758 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Gabriela Montandon is our Technical Manager &#8211; Sensory Analysis<\/strong><\/p>\n<p>Member of Fermentis Research and Development team in Lesaffre (Lille &#8211; France, 2017) with broad experience in the field of beer flavors and fermentation.<\/p>\n<p>Gabriela Montandon is responsible for the sensory program research at Fermentis and actively engages in projects related to sensory characterization, leads sensory panels, from the training to the development of sensorial profiling of beers and other alcoholic beverages.<\/p>\n<p>She is Ph.D. in Microbiology (Federal University of Minas Gerais &#8211; Brazil and KU Leuven, Campus Gent \u2013 Belgium, 2016), and has developed the first study of selection and industrial application of wild <i>Saccharomyces cerevisiae<\/i> strains from South America to specialty beer production.<\/p>\n<p>Gabriela is an international certified beer taster (BJCP 2010), participating actively as a jury member and advisor in the largest beer competitions in the world. <span lang=\"EN-GB\">Co-founder of Grimor brewery (Brazil, 2010) with noted experience in product development.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1241455365 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_297419189\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-453359825\">\n\n\t<div id=\"col-1842630634\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-2010015836\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2010015836 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_297419189 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":32999,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-32976","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafAle\u2122 BE-256 Questions &amp; Answers - Fermentis<\/title>\n<meta name=\"description\" content=\"You will find all you need to know about SafAle\u2122 BE-256, how it was developed, what it is for, its key advantages and beer recommendations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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