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Old 06-11-2010, 12:08 AM   #1
May 2009
Aurora, Colorado
Posts: 431
Liked 1 Times on 1 Posts

I'd like just a little more hop aroma on my Saison. It's the BCS recipe for Raison d'Saison, but I subbed Strisselspalt hops for the Hallertau (going more French than German). I'm thinking of dry-hopping with more Strisselspalt or crossing the border and adding some Hallertau. What do you think? Should I try something different? I don't want to interfere too much with the yeast aroma, so I'm looking for a mild hop aroma addition.

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Old 06-11-2010, 12:59 PM   #2
Beerrific's Avatar
Mar 2007
Posts: 5,562
Liked 55 Times on 47 Posts

Saison Dupont used to be dry hopped (I thought they still did, but wikipedia says they stopped). So it is not unheard of and I think could be very pleasant. They use all Styrian and East Kent Goldings hops if you want to be authentic. But, I very much like the aroma of Hallertau hops and don't think that would be a bad idea. Do it.

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Old 06-12-2010, 11:13 AM   #3
Dec 2009
Hot & sticky Fla.USA
Posts: 706
Liked 17 Times on 16 Posts

I dry hop saisons, just don't go all IPA amounts

Saaz,Strisselspalt,Saphir all work real nice.

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