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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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Author Replies
danger
06/23/10 01:21 PM  
Re: Saisons
i really agree with the 'rustic/wild' character that saisons should have, but at the same time, unless you're brewing for competition, call it whatever you like.

id probably be up for a swap in a month or two. brewing up some saisons this weekend.

tankdeer
06/23/10 02:10 PM  
Re: Saisons
I just kegged up the batch i noted above. Very young, but I didn't have much choice as I've moving soon and prefer to limit my full carboy moving for obvious reasons. But it was already at 1.005 and was still very cloudy, so it may drop another point or two.

I definitely know what you mean rustic quality. I suppose my point is that there is more than one way to skin a cat (don't tell my cats I said that. They'll do something terrible to me in my sleep, I just know it). And that there are different variations of "rustic". I've brewed several more "traditional" saisons and I must say that I absolutely love them, but sometimes it's fun to stray away from the norm a bit, and it can teach you a lot about your brewing.

I would still consider this particular beer I made as having said rustic quality, but I'll let you guys be the final judge of that. A couple months should be fine for me, I'll be moved and settled in enough. And I haven't done a swap since the Berliner one.

Keep me posted gents!

DBear
06/23/10 02:29 PM  
Re: Saisons

New Holland has a seasonal saison called Red Cap made with a portion of spelt. I like it, "rustic" except for a pretty clean finish.

My beers usually have a "rustic" quality whether I want it or not ;)

Love to join in a swap.

-Cheers

-Cheers

jaymo
06/23/10 03:22 PM  
Re: Saisons
I'd be up for a swap as well. Just let me know before all the bottles of my last batch are gone!
TimC
06/23/10 04:09 PM  
Re: Saisons
Ross, I pretty much agree with you on the defining qualities of a saison. Though I would say that citrusy American hops can have a place in saison brewing. BUT, they must be used with discipline, as with everything else that goes into a beer (I'm specifically thinking of specialty malts and spices here). Jack D'Or* is a perfect example of a saison with a slight twinge of American hops intertwined with all those other rustic saison flavors.

I'm also interested in a saison swap. It's saison brewing season for me so I should have plenty.

*I believe the last discussion on saisons was spurred by an attempt to clone this beer.

mark
06/23/10 04:23 PM  
Re: Saisons
It has been awhile since I had one, but I thought the Boulevard Smokestack Saison did an excellent job of incorporating american hops, while still displaying a "saison" character. I notice on their website it has just 30 IBU, providing further evidence that a "hoppy" saison need not be overly bitter.

I tried Lost Abbey Devotion for the first time last night. It seems like a lot of people classify this beer as a belgian pale, but it is bone dry, peppery and hoppy - seems like a saison to me. I also tried their Red Barn (the one they actually call a saison), but thought it had too much of a drying lemon pith taste/feel in the finish, just a little overdone... though the Red Barn certainly tasted like they had used the Dupont strain, and it had a lot of acidity too.

The table saison I brewed on Friday night got cranked up to 76F yesterday morning, and when I checked on it this morning, the krausen had dropped and completely cleared. Time for a gravity check tonight, then hopefully start crashing it, keg and serve.

I'm a little all over the place here, but I brewed a "witbier" in April with 3711 and flaked spelt. I can't say it tasted anymore "rustic" than my typical witbier with flaked wheat.

Rob B
06/23/10 07:11 PM  
Re: Saisons
mark, how did the witbier turn out with the 3711, I have thought about using this yeast on a wit also?
CASK1
06/23/10 08:10 PM  
Re: Saisons
I would love to get in on a Saison swap if one happens. Have two now, and possible a third depending on the timing.

Cheers.

Ross
06/23/10 10:21 PM  
Re: Saisons
I've got one fermenting now that is a spiced type. It's an experimental so I have no idea how it will turn out but if it's decent, I plan to bottle it. In a week or two, I'm going to brew another and will bottle that one as well. So, I figure, two months or so.

We did a saison swap a couple of years ago with members from the board and I recall the ones fermented with Brett and other wild stuff really were standouts. Cisco had one that had all of us going..."wooohhh"

Ross
06/23/10 10:27 PM  
Re: Saisons
By the way guys, do any of you have a particular favorite saison? Mine are the Blaugies Saison D'epeautre, Dupont Foret, Blaugies Moneuse, Saison de Pipaix and Phantome La Gourmand.
danger
06/23/10 11:11 PM  
Re: Saisons
i havent had many so i probably gotta say dupont. had a saison voisin but it was quite old so i wont knock it. the only US saison ive had that was at least decent was a bison brewing farmhouse ale a couple of years ago, and it was excellent.
TimC
06/24/10 12:11 PM  
Re: Saisons
Well, since I'm a grad student, expensive imported beer usually isn't an option right now. I did recently try some Jandrain-Jandrenouille saison that a friend bought and it was quite lovely. The aforementioned Jack D'Or and Field Mouse's Farewell from Pretty Things are excellent local options.
ErikH
06/24/10 02:14 PM  
Re: Saisons
I still think of SD as the gold standard and a unique critter. That said, I also like the Pipaix (when fresh, not sour/aged) and Ellezelloise Saisons.

Brooklyn actually did a very credible one a few years back and the Bruery's Saison Rue is a fave for me too.

I find the LA Red Barn underwhelming and many American versions are still too underattenuated. The Saison Silly is self-explanatory and I come and go on the Glazen Toren Saison d'Erpe-Mere

For what it is, Ommegang's Hennepin is a pretty quaffable beer, but I have always thought of it more as a golden ale. I like Jack d'Or too.

my $0.02

mark
06/25/10 11:19 AM  
Re: Saisons
I agree on the Hennepin - doesn't taste anything at all like a saison to me, but it is a tasty belgian blonde.
Ross
06/25/10 04:49 PM  
Re: Saisons
I think Randy Thiel said at one time the Hennepin was more of a Belgian Golden Strong. I like the beer but I wouldn't call it a saison either.
Doug
01/16/11 09:39 AM  
Re: Saisons
Just now came across this thread while looking for saison ideas. You guys rock!
brewinhard
01/16/11 05:29 PM  
Re: Saisons
Just took a quick taste of my dark winter saison aging in a corny with Brett B. and Fantome dregs. The beer was 7.4% ABV going into the keg. I used WY 3724 into the upper 80's and the beer fermented down to 1.013 (perfect for a nice influence from the wild ones added).

The aroma was slight citrus and bready malt with a mild interesting funk and some faint lactic sourness in the nose. The taste was fruity and malty, yet earthy and dry with a slight sourness in the finish. The brett hasn't run away with this one yet, and for that I am thankful. Probably due to the low cellar temps keeping it at bay (55 deg). Gonna let it sit for another 1-2 mos to increase in complexity, then carb it up and serve it to my stomach. YUM!!

Rob B
01/18/11 11:03 AM  
Re: Saisons
My dark winter version is wonderful, very dubbel-like but with a hop background and the pepper from the 3711.

I also did a witbier with the 3711 and citra hops...I was never a fan of wits but my wife loves them. I kept the indian corriander restrained and used sweet orange and lemon peel. I love this beer and it will be in my home rotation now!

Next is a light rye version (3711)and a pils/vienna version pitched with brett brux and the 3711.

Gordon A
01/23/11 08:42 PM  
Re: Saisons
Did that saison swap ever happen? I'd be in for one- I've got two traditional saisons, one slightly americanized, and one dark with dates in the bottles right now.
weremichael
01/24/11 08:30 AM  
Re: Saisons
I am a big fan of using some corn in the mash and adding a bit of heather in the last five minutes of the boil. I start fermentation at about 70F and bump it up to the mid-80s after initial yeast growth.
tankdeer
01/26/11 10:42 AM  
Re: Saisons
<<Did that saison swap ever happen? I'd be in for one- I've got two traditional saisons, one slightly americanized, and one dark with dates in the bottles right now.>>

It didn't. But that isn't to say it couldn't still. I don't have anything to enter at this time though. :(

weremichael
01/27/11 08:10 AM  
Re: Saisons
I am brewing a saison with a blend of both Wyeast offerings. I must be at the bottom of the list because I can't get my hands on any East Coast Yeast. I am going to primary with that yeast for three weeks and hopefully I'll get some of Al and Nina's Brett to pitch with it when I transfer to secondary.

I am going to mash at about 156F, use pilsner, munich and a bit caramunich III with light hopping of Willamette.

I will then attempt to make a black and green pepper corn saison to pitch onto the original yeast cake. Anyone have any advice for using peppercorns?

Brian S
01/27/11 04:11 PM  
Re: Saisons
I've used black peppercorns in two saisons now. Both times I used 1/4 tsp crushed coarsely in the last 5 minutes. I took this rate from Drew Beechum's Saison Ete in Zymurgy. I can't specifically taste black pepper with this rate, but I like it in the background.

Has anyone tried more?

http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf

weremichael
01/27/11 05:06 PM  
Re: Saisons
Thanks Brian.
dougriddle
02/13/11 10:18 PM  
Re: Saisons
Brian,

Huge thanks for posting this!

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