« on: September 27, 2016, 10:24:54 AM »
A few local breweries have saison offerings and both of them miss the mark... by quite a lot, IMO. I asked the assistant brewer of one what yeast they were using and he mentioned a mix of saison and wit yeasts. That might explain the overriding banana I get out of theirs which I consider a fault in a saison. The other brewery has one that is not sharp/dry at all - just a flabby and sweet mess in which the dry hopping does nothing to cover the mistakes.
Is this the norm or am I just having bad luck with local saisons?
On the first one, if they used a mix of saison and wit yeast, and you get mostly banana flavor, they shouldn't call it a saison. Or, at least indicate they used two different yeast on their menu.
On the second one, saison are highly attenuated and dry. My last one had a final gravity around 1.002. So it shouldn't be sweet at all. Or, at least have very little sweetness. It looks like that beer stalled in the fermentation and they didn't raise the temperature to help it finish. Saison yeast can be fickle that way. Perhaps you can ask them if that is what has happened.
Well, that's just my opinion. I hope it helps.