RandallFlag
Well-Known Member
- Joined
- Aug 31, 2014
- Messages
- 230
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Sometimes the beer world moves too fast for us old guys.
I'm trying to understand what makes a saison/farmhouse a saison/farmhouse. Does that make sense? The lines seem to be blurred, at least to me. Is it basically just a malt bill fermented with a belgian style yeast?
Is it as simple as, hey, here is my traditional IPA recipe and now I am going to ferment it with a belgian yeast?
Not really looking for BJCP guidelines, just trying to understand the style and what makes it so. I see all the hoppy saisons/farmhouses and I really enjoy them, but what makes them farmhouses?
Does this make any sense? I swear I'm not drunk.
I'm trying to understand what makes a saison/farmhouse a saison/farmhouse. Does that make sense? The lines seem to be blurred, at least to me. Is it basically just a malt bill fermented with a belgian style yeast?
Is it as simple as, hey, here is my traditional IPA recipe and now I am going to ferment it with a belgian yeast?
Not really looking for BJCP guidelines, just trying to understand the style and what makes it so. I see all the hoppy saisons/farmhouses and I really enjoy them, but what makes them farmhouses?
Does this make any sense? I swear I'm not drunk.