I concur with Red's assessment. I used it in a 1.069 Saison that fermented to 0.998. The initial week was spent at 70F and then I ultimately brought it to 80F to finish. There are peppery phenols, but this yeast doesn't seem to produce the earthy character that you get with a Dupont yeast. Some of my fellow clubmates agreed that this yeast would probably make a very nice Belgian Pale Ale.