The Saison Thread

[drgarage1]

Since everyone else is just kind of being mean and uninformative:

Most classic saisons will present very little to no tartness, whatsoever. American brewers' tart saisons have become very popular in recent years, but most of them are quite atypical, at least historically. Stylistically, these tart saisons share a lot more in common with American Wild Ales than they do saisons, at least in a classic sense. Saison Dupont is about as classic and delicious as it gets, imo.

Truly historically, tart saisons are far more likely to resemble what were served on Belgian farms in the 1800s than a Dupont-style saison. I believe it was even common to blend fresh saison with a small portion of old lambic prior to serving.

That said, crazy, crazy sour saisons are basically wild ales and are new to the world. Something like Saison Bernice, on the other hand, or any of the non-BA HF saisons, are probably fairy to style historically.

 

[Previously]

I believe it was even common to blend fresh saison with a small portion of old lambic prior to serving.

Sounds delicious! Thanks for the info.

 

[archagon]

Since everyone else is just kind of being mean and uninformative:

Most classic saisons will present very little to no tartness, whatsoever. American brewers' tart saisons have become very popular in recent years, but most of them are quite atypical, at least historically. Stylistically, these tart saisons share a lot more in common with American Wild Ales than they do saisons, at least in a classic sense. Saison Dupont is about as classic and delicious as it gets, imo.

Thanks for the info! As a (relative) beer amateur, I have to be very careful not to say stupid **** on TB. Sometimes... it doesn't work out.

But hey, I learned something new today!

 

[HenrikO]

Classic beers that have stood the test of time.

Vs.

New stuff trying to get in the scene.


I pick no.1 Bob, thanks.

Witness, for tosh speaks the truth. Dupont over every US shelf saison I've ever had, all day every day.











HF saisons excepted of course.

 

[LukeAleTime]

Truly historically, tart saisons are far more likely to resemble what were served on Belgian farms in the 1800s than a Dupont-style saison. I believe it was even common to blend fresh saison with a small portion of old lambic prior to serving.

That said, crazy, crazy sour saisons are basically wild ales and are new to the world. Something like Saison Bernice, on the other hand, or any of the non-BA HF saisons, are probably fairy to style historically.

Not really lambic, but rather Saison was often treated similar to lambic - and what was served or stored was blends of barrels from different ages, and likely had all sorts of yeast and bacteria that worked for the brewer.

Saison was traditionally "whatever we have lying round that we think will taste good and that worked last year".

 

[Thorpe]

Not really lambic, but rather Saison was often treated similar to lambic - and what was served or stored was blends of barrels from different ages, and likely had all sorts of yeast and bacteria that worked for the brewer.

Saison was traditionally "whatever we have lying round that we think will taste good and that worked last year".

Many saisons were tart after a period of aging, but they were also blended with lambic (and other less-savory choices) to increase acidity. From Farmhouse Ales:

"Lambic was often used as a blending beer. Some lambic producers sold it almost exclusively for this purpose. Sometimes blending was done with vinegar or even, in some cases, with pure acetic acid. Tartaric acid was also used 40 . This proves that consumers at the time, at least in the regions of northern France and Belgium, were attracted by the sour flavor."

Not sure on page number since the quote is from the Kindle edition, but the 40 in the quote is a footnote reference.

 

[LukeAleTime]

Many saisons were tart after a period of aging, but they were also blended with lambic (and other less-savory choices) to increase acidity. From Farmhouse Ales:

"Lambic was often used as a blending beer. Some lambic producers sold it almost exclusively for this purpose. Sometimes blending was done with vinegar or even, in some cases, with pure acetic acid. Tartaric acid was also used 40 . This proves that consumers at the time, at least in the regions of northern France and Belgium, were attracted by the sour flavor."

Not sure on page number since the quote is from the Kindle edition, but the 40 in the quote is a footnote reference.

Colour me corrected

 

[Thorpe]

Colour me corrected

It's always a good time to learn new things about saison!

 

[MooseLang]

Colour me corrected

Same here. I've been spelling that word wrong my whole life. Is it still pronounced "kuhl-er"?

 

[bahnfire]

Opened a CD14 on sunday. Who would have thought a blend of wine barrel aged Anna and Florence would be any good?!? Best BA saison I've had in a while.

 

[thejukes]

I think Saison DuPont is not good. Invented the nonsense modern brettless saison. Will never forgive them. Stone and Anchor saison a are their fault.

I thought I was the only heathen who doesn't really like DuPont.

I often have a hard time getting down with estery, spicy Belgian yeast without the help of brett.

 

[drgarage1]

I thought I was the only heathen who doesn't really like DuPont.

I often have a hard time getting down with estery, spicy Belgian yeast without the help of brett.

I love non-bretted tripels. Brett saisons are my favorite style. I dislike the vast majority of all non-Brett saisons.

 

[archagon]

That said, crazy, crazy sour saisons are basically wild ales and are new to the world. Something like Saison Bernice, on the other hand, or any of the non-BA HF saisons, are probably fairy to style historically.

I tried Bernice for the first time today and it was quite sour!

In contrast, Dupont was not sour at all, while Fântome and the shelf saisons like Tank 7 and Sofie were slightly tart.

Dupont is still the only saison I've tried that had absolutely no trace of sourness or tartness.

 

[ncaudle]

Opened a CD14 on sunday. Who would have thought a blend of wine barrel aged Anna and Florence would be any good?!? Best BA saison I've had in a while.

yeah, it's really good fresh but I imagine this will age very nicely (put my last 2 bottles as far away out of reach as possible...)

 

[jupiter6xx]

I love non-bretted tripels. Brett saisons are my favorite style. I dislike the vast majority of all non-Brett saisons.

I'm the same way (and am really craving a good tripel right now... might need to stop by a bottleshop on the way home). It had been ages since I'd had a 'clean' saison until a few weeks ago and was surprised at how much it was just not my thing these days (used to really enjoy them). HF shelfies ruined me.

 

[thechrislife]

Drank a Blackberry Farm Classic Saison tonight. Thought it was one of the better non-Brett American saisons I've had.

 

[Farnsworth]

Well, I get no plum and barely any brett... just tastes like a hefty classic saison.
Pretty great for $5.99 a 750ml though.

 

[More Betterness]

Definitely toeing that AWA line..






But I'm not complaining!

 

[tosh1]

Drank a Blackberry Farm Classic Saison tonight. Thought it was one of the better non-Brett American saisons I've had.

Bought 2 bottles of this last week with no knowledge of this beer, so this post pleases me.

 

[JRBecks]

Well, I get no plum and barely any brett... just tastes like a hefty classic saison.
Pretty great for $5.99 a 750ml though.

I def did not get any plums notes, but the 2 bottles I drank had some brett and funk taste.

 

[jupiter6xx]

I def did not get any plums notes, but the 2 bottles I drank had some brett and funk taste.

I am happy to hear this... have two bottles at home, will have to open one soon. Bummer about the lack of plum, though.

 

[Farnsworth]

I don't know why I keep letting Half Acre abuse me with their saisons... I expected nothing and I'm still let down...

 

[Der Fuchs]

Second line brewery open for a month or so now. New local with a nice ginger saison. Draft only. Clean with a nice 'present but not overpowering' (quote not from brewery) taste. Med body. Nice dupont esters. Classic spice. Great for warm fall in the south.

 

[HeadytheElder]

I'm a big fan of this one. Great wine BA saison with brett and bacteria. Batch 002.

 

[jupiter6xx]

I'm a big fan of this one. Great wine BA saison with brett and bacteria. Batch 002.

Got one of these in the fridge to open tonight or tomorrow so this is good to hear. I loved b1.

 

[wyatt1]

Second line brewery open for a month or so now. New local with a nice ginger saison. Draft only. Clean with a nice 'present but not overpowering' (quote not from brewery) taste. Med body. Nice dupont esters. Classic spice. Great for warm fall in the south.

Glad to hear they have more than IPAs and Pales.

 

[Der Fuchs]

Glad to hear they have more than IPAs and Pales.

They have a really nice porter, and a chai milk stout that is nice as well if you're into those favors.

 

[regularjohn]

this bottle is from a few months ago. seriously this is always crushable and one of my favorite saisons. lemon citrus, nice mellow tartness little bit of funk. always a treat

 

[SSTroller]

No1Smitty I can't thank you enough for these.
Both were a first for me and far exceeded my expectations.

That Bernice was so delicious. I can't wait to get my hands on more.
Is it correct that it does not see any barrel treatment at all? If so, it's crazy how much white wine character I was getting from it.

 

[nophunk]

No1Smitty
That Bernice was so delicious. I can't wait to get my hands on more.
Is it correct that it does not see any barrel treatment at all? If so, it's crazy how much white wine character I was getting from it.

I know, right? Bernice is crazy good, and it's hard to believe it's not barrel aged at all.

I just got 8 Sante bottles from my buds out West on my road trip... I'll report back with some reviews. Lots of new ones for me. I'll preview by saying that Nonna's 8 & 9 are both awesome. Going to do 6-9 on my birthday in a few weeks