MikeFlynn74
Well-Known Member
Ok what makes a Siason. Is it specifically the yeast? What am I looking for in a Siason?
Siasons
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Kai
Well-Known Member
Best description IMO is the BJCP, which you can look up. I think of it as distinguished by its yeast, which has a very distinctive fruit ester profile, even as compared to other Belgian strains. It's also usually very dry and light, sometimes tart.
bikegeek
Well-Known Member
The best source of info I've found on Saisons is the book Farmhouse Ales. It covers the history of the style, historic and current brewing techniques, the importance of the right yeast/fermentation temperature, and offers several recipes.
count barleywine
Well-Known Member
+1 on Farmhouse Ales it is a great book on old-time Belgian brewing. Saisons are typically light in color, highly carbonated, quite dry, and more bitter than other beligan ales. They have a tart, quenching character from the yeast, and some of the highest fermentation temps in brewing. It is also a style with great variation, so a single style guideline is tough traditionally. Try Ommegang Hennepin if you've never had one, it is a great example made in the states so it has a freshness that can be lost in the imported examples.
