Jasper Yeast Labs has a large collection of Farmhouse and Saison strains, originating from Belgium and our own US of A. Some of these yeasts would do great in Belgian-style beers as well.

JY010 - Belgian Saison I
With its origins in the Belgian Ardennes, JY010 is full of character. Can create an creamy citrus character when pushed to the higher temperatures of fermentation. Great yeast for an intense Belgian-style Saison or Farmhouse ale.

Origin: Belgian Ardennes
Temperature Range: 77-92°F (25-33°C)
Flocculation: +
Attenuation: 75-85%
Alcohol Tolerance:11%

JY013 - American Saison I
Isolated in the Fingerlakes region in New York State. Fruity yeast, producing aromas reminiscent of orange marmalade - or jasmine -  depending on the fermentation temperature and wort composition. Has no problem fermenting higher gravity wort, but needs time to work when big beers are fermented with this strain. Great for dry-hopped beers. Produces great Saisons, but also perfect for Tripel and Golden Strong, as well as other Belgian beer styles, and has been used to produce great cider as well.

Origin: Tyrone, NY
Temperature Range: 75-85°F (24-30°C)
Flocculation: +
Attenuation: 75-85%
Alcohol Tolerance:11%

JY014 - Belgian Saison II
Perhaps the most well-known example of Belgian Saison yeasts. Ferments your beer bone-dry and creates effervescent and sparkling beers with a nice spicy and tart finish. Can produce bubblegum aromas. A little tricky fermenter, that needs some help getting through the wort sometimes. Keeping the gravity within reason (do not use this yeast for big beers) and raising the temperature during fermentation ensures completion of fermentation.

Origin: Wallonia, Belgium
Temperature Range: 77-90°F (25-32°C)
Flocculation: +
Attenuation: 79-85%
Alcohol Tolerance: 8%

JY056 - Poperinge Saison (Belgian Saison III)
Strong and robust fermenter, that attenuates your beer in record time. Produces lime and lemon-like aromas with a light white pepper and spice notes. Good yeast for finishing beers that do not attenuate. Workhorse.

Origin: Belgium
Temperature Range: 65-77°F (18-25C)
Flocculation: +
Attenuation: 79-85%
Alcohol Tolerance:12%

JY102 - American Saison III
Isolated from an old wooden beer barrel from the 19th century by Jasper Yeast Labs. The barrel was found during an archaeological dig in Washington DC, and is on display in Alexandria, VA. Phenomenal blend of flowery and fruity esters.  An American yeast like no other. Be careful with high gravity worts - like most Saison-counterparts, does not do well in big beers.

Origin: Washington, DC
Temperature Range: >75°F (>24°C)
Flocculation: +
Attenuation: 75-85%
Alcohol Tolerance: 8%

JY110 - American Saison IV (NOVA Yeast II)
Similar to JY031 but less outspoken. Likes it warm, but can do slightly cooler than JY031. Great ester profile that works well in light farmhouse ales, saisons and Belgian style beers with an American twist.

Origin: Northern Virginia
Temperature Range: >75°F (>23°C)
Flocculation: +
Attenuation: 75-85%
Alcohol Tolerance: 9%