You’re literally brewing a NEIPA using up until 10-15% lactose, vanilla, and possibly fruit. I say it can be discussed, however I would say the main focus be about pairing the hops or grainbill
You can take Pilsner malt, a neutral bittering hop, and Saaz hops and make a Saison or a Pilsner by changing the yeast...and the fermentation process.
Seemingly small changes can make the differences between styles.
We are discussing nuances here...pitch rate, dry hop timing, and cold crashing to name some.
Throw in some vanilla beans, lactose, and fruit...and geesh...how do those variables interact with the nuances of this style.
Just seems complicated to me...
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