NoIguanaForZ
Well-Known Member
Google is failing me here. I'd like a few reference points for evaluating the dark saison I made a month or so ago.
Examples of Commercial Dark Saisons, especially well regarded ones
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SoCal-Doug
Well-Known Member
Here's a few. Not super high ratings.
Grean Leaf Brewing
Widmer (W'12)
Jandrain-Jandrenouille
Alibi Ale Works
My hunch is in the days of the farmhouse ales, there were many darker varieties because they basically brewed with what they had to brew with. The yeast is what made them unique. They enjoyed it and supplied the farm workers with it. Originally, they were fairly low ABV and were meant more for refreshment and hydration. As they became commercialized in Belgium and France, the lighter colors prevailed.
More recently (like much of everything else) the demand calls for higher alcohol and over-hop everything. I will always try one that I spot on a menu or at a pub, but sadly many are so flavored up and over hopped, the dryness, refreshment and Saison yeast flavors are barely detectable, if at all.
Grean Leaf Brewing
Widmer (W'12)
Jandrain-Jandrenouille
Alibi Ale Works
My hunch is in the days of the farmhouse ales, there were many darker varieties because they basically brewed with what they had to brew with. The yeast is what made them unique. They enjoyed it and supplied the farm workers with it. Originally, they were fairly low ABV and were meant more for refreshment and hydration. As they became commercialized in Belgium and France, the lighter colors prevailed.
More recently (like much of everything else) the demand calls for higher alcohol and over-hop everything. I will always try one that I spot on a menu or at a pub, but sadly many are so flavored up and over hopped, the dryness, refreshment and Saison yeast flavors are barely detectable, if at all.
NoIguanaForZ
Well-Known Member
Are those the breweries or specific beer names?
