[formslash]

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?

[yugamrap]

I often find Saisons disappointing - both craft-brewed and home-brewed.  That said, there are commercial and home-brewed examples that are sublime - I'm not a Saison hater.  I think its a style where it's easy for a brewer to get lax or complacent.  I think that's true of some other "rustic" styles, too.  Just because a beer style can be fermented at a higher temperature and can be expected to have some funky or rustic character doesn't give the brewer a pass on using good fermentation practices or showing appropriate restraint with ingredients.

[denny]

I think too many brewers don't understand what a saison should be like.

[dbeechum]

One of my biggest gripes about a lot of saisons and what not is that banana character that seems to happen with a hot ferment with some of the alternative strains like French Saison or Farmhouse.

[MonyTenzel]

Is it that's pro's over pitch, or possibly have issues with properly raising fermentation temps? My brews end up fairly dry with a nice pepper note, but I rapidly crank the temp once a krausen forms. I've also created a blend from commercial brews/strains I enjoy; standard, Dupont, ommegang, and wlp566.

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