There is a Zymurgy issue with lots of saison recipes, many dark. I think it is 1-2 years ago - might be on eZymurgy?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!
I don't own a Randall, but I've never had a Randall-hopped beer that was superior to the original. I find the affects to be overwhelmingly "grassy".
Maybe there's a technique to Randallize beer without this flavor, or maybe that's just the flavor you get...
Why has yeast become so expensive? Is it because they package more yeast or is out because homebrewers will pay that much?
My own opinion is if the beer is oaked then I'd put it in the wood category and add the info on the other ingredients. I think it'd stand out in that category. 23 is a real crap shoot, you could be up against anything.
As a fairly new judge, could you spell out what is to be looked for when you hear the farmhouse term used? My own weak idea is that it will be "rustic" in the sense that it will be fruity with possibly some earthy notes. I'd suppose it would also typically be lower ABV although obviously a Baltic porter doesn't fit this characteristic. Any help with descriptors would be appreciated. Also what commercial beers might be good examples? And is farmhouse ale most like a saison or a biere de garde?
If someone described a beer as "farmhouse", I would definitely be looking for yeast characteristics similar to those in saisons, or maybe biere de garde, fruity/spicy esters/phenols. Though the strength of those characteristics could range from low to high, depending on the style, but in any case they should definitely be noticeable.
Apricot, Blueberry and Cherry all come to mind....