Highly attenuative yeasts aggressively consume complex sugars like maltotriose, resulting in a very dry, crisp finish with higher alcohol content. Less attenuative strains leave more residual carbohydrates behind, producing a sweeter, fuller-bodied beverage. Brewers select strains based on this characteristic to match the desired style profile of the final product.
We need a highly attenuative strain for this saison to make sure it finishes bone dry.
Related terms
Attenuate
To consume dissolved sugars during fermentation and convert them into alcohol and carbon dioxide.
Attenuation
The percentage of original sugars in a wort or must that yeast has converted into ethanol and carbon dioxide.
Brewer's yeast
The specific strains of yeast cultivated for fermenting beer, or the inactive byproduct sold as a supplement.