Author Topic: What makes a good Saison?  (Read 6087 times)

Offline FirstStateBrewer

  • Assistant Brewer
  • ***
  • Posts: 220
  • Delaware
    • View Profile
    • First State Brewers
Re: What makes a good Saison?
« Reply #15 on: July 02, 2012, 10:35:08 AM »
Great advice so far.  One other thing I'll add is that there is a tendency for some people to think that the spiciness of saisons comes from actual spices.  The best examples I've made have no spices at all.  Non-spiced saisons allow the character of the yeast provide the interesting flavor components.
+1.  I love the taste of a simple Saison WITHOUT any added spices.
Scott B

Offline brewmichigan

  • Brewer
  • ****
  • Posts: 468
    • View Profile
Re: What makes a good Saison?
« Reply #16 on: July 02, 2012, 10:58:11 AM »
Got last Fall's Zymurgy? It's in there. :)

I'll dig up my notes later and post them.

Is this the one you're talking about?

http://www.homebrewersassociation.org/pages/zymurgy/free-downloads

A saison for every season. I see you talk about different saison yeasts in there.
Mike --- Flint, Michigan

Offline dbeechum

  • Administrator
  • Brewmaster General
  • *****
  • Posts: 2449
  • Pasadena, CA
    • View Profile
    • Experimental Brewing
Re: What makes a good Saison?
« Reply #17 on: July 02, 2012, 11:07:01 AM »
Follow up article actually in last fall's mag. Even more yeast!

If you can access eZymurgy, it's here:

September / October 2011
« Last Edit: July 02, 2012, 11:13:12 AM by dbeechum »
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline brewmichigan

  • Brewer
  • ****
  • Posts: 468
    • View Profile
Re: What makes a good Saison?
« Reply #18 on: July 02, 2012, 11:31:19 AM »
I'm really excited about that 585. I like the lactic acid quality that would provide some tartness.
Mike --- Flint, Michigan

Offline madscientist

  • Brewer
  • ****
  • Posts: 321
    • View Profile
Re: What makes a good Saison?
« Reply #19 on: July 02, 2012, 01:59:43 PM »
Wow, such great responses.  I think I have a good jumping off point.  I don't think I will spice it, I've learned from doing Hefeweizens to appreciate the flavors you get from a yeast.  And I think with Rye in there it'll be spiced enough.  I have tried other East Coast Yeasts and they are great, so I'll talk to Al and see what he says about this one.  I appreciate all the info!

Homebrewed since 2010

Offline richardt

  • Senior Brewmaster
  • ******
  • Posts: 1227
    • View Profile
Re: What makes a good Saison?
« Reply #20 on: July 02, 2012, 02:09:11 PM »
I'm a little burned out on saisons right now.
Some suggestions for newbies:
restrain the temps unless you really like phenols (peppery).  I prefer saisons that have esters (aroma and flavor) that are not overwhelmed by phenols.  I've encountered far too many excessively peppery examples--read the BJCP guidelines--yes, the pepper/spicy phenols is there, but balance/drinkability is key.  For example, most versions of St. Somewhere are too peppery for me--a full glass is too much "pepper" for me to find enjoyable; I find the beers to be unbalanced.  And I'm someone who puts a little pepper on almost everything I eat.

WY3711 is the easiest to use--fermentation proceeds quickly and does not get stuck.
Do not add more peppery spices -- the yeast gives you plenty of that. 
Instead, try floral, fruit, or citrusy spice additions to enhance the pleasant esters.
Homemade candied ginger, on the other hand, is a nice touch if used with a lot of restraint.
I suggest pouring off the water used to boil the ginger as it gets rid of the harshness.
Use RO water to help dissolve the sugar when candying the ginger.  Using a fine-mesh nylon hop bag, you can add the ginger for the last 10 minutes or so of the boil and then remove.