The Saison Thread

[JCastle1]

Tasty stuff to be sure, but very much a Side Project dominant beer compared to the version that I preferred from Off Color that was more rounded and dry / funky with a touch of lactic acidity.

Agree 100%. I'll take any Off Color over Side Project any day.

 

[reverseapachemaster1]

Finally tracked down some Apex Predator over the weekend. Definitely agree that it is the closest stateside saison in the Dupont Vieille vein.

 

[hornydevil]

No mention of de la Senne since page 5? Booo!

 

[jbeezification1]

Saison Tuesday

 

[Thorpe]

Hotel beer. Big thanks to Iliketurtles for giving me this bottle so that I could finally try it! A bit too acidic for me but really enjoying the oak, light fruitiness (lemon, pineapple, hint of guava), and underlying saison.

 

[hornydevil]

There is no real difference between tart and sour. It's arguable that you could have a tart-tasting beer that contains no actual lactic or acetic acid, but comes across as tart because it's so dry and the PH low enough to be tart.

What's making the pH low, if not production of an acid?

 

[hornydevil]

That's in keeping with the general idea that cylindroconical fermenters make inferior saisons. Fermentation dynamics change due to the shape of the liquid mass. Yvan has talked about it at length elsewhere. That's why you see those crazy "flying saucer" fermenters at DuPont. I wouldn't be surprised if the same conditions were at play.

This would certainly be more of an issue with larger volumes and the pressure that they exert on the yeast. This would not be an issue in the bottle. No matter how it was stored. Most bottles are stored horizontally for one reason and one reason only. Economy of space.

 

[hornydevil]

I
For me, its the unexpected way that many Brett strains acts in isolation when pitched strongly compared to using them in conjunction with Sach in a mixed fermentation saison. I was really surprised how much more "funky" a beer can be when you pitch Brett B for example near the end of a saison fermentation (like say when Dupont / 3724 gets stuck on you) then when it is used alone to ferment a beer.

This has more to do with recipe construction and fermentation schematics than it does with sacch. being pitched first. Besides A LOT of people are unwittingly using sacch. in their "100% Brett" fermentations if they're getting their yeast from certain suppliers.

 

[drgarage1]

What's making the pH low, if not production of an acid?

Great misread. I said low enough that when paired with dry, extremely low final gravity, some would perceive it to be tart, even if it's at or just barely below 4.0, which is extremely common in finished beer of all kinds!

Beyond which, a hell of a lot of people pre-acidify their worts through non-bacterial production methods, so the answer to your question is lots and lots of things! But thanks for starting a thread about how little I know about brett.

 

[hornydevil]

Great misread. I said low enough that when paired with dry, extremely low final gravity, some would perceive it to be tart, even if it's at or just barely below 4.0, which is extremely common in finished beer of all kinds!

I don't think anyone's perceiving a pH of 4.0 as tart.

Beyond which, a hell of a lot of people pre-acidify their worts through non-bacterial production methods, so the answer to your question is lots and lots of things!

Care to enumerate them? Carbonic acid is my first thought.

But thanks for starting a thread about how little I know about brett.

Any time.

 

[drgarage1]

I don't think anyone's perceiving a pH of 4.0 as tart.



Care to enumerate them? Carbonic acid is my first thought.



Any time.

Citric acid getting dumped in a lot of wort these days, for one. As well as concentrated lactic acid.

And you'd be surprised. I hear a lot of people new to saisons who have called standard Dupont tart, and even extreme newbies call Witbiers really tart. I think they're actually talking about esters or phenols but lack the vocabulary for it.

 

[hornydevil]

And you'd be surprised. I hear a lot of people new to saisons who have called standard Dupont tart, and even extreme newbies call Witbiers really tart. I think they're actually talking about esters or phenols but lack the vocabulary for it.

I'd would certainly understand that bit. Untrained palates bring out some odd descriptors.

 

[Ziggy]

Is that really annoying guy with the red devil avatar still shitposting? I see recent post by "ignored member"

 

[thunderbirdesq]

Is that really annoying guy with the red devil avatar still shitposting? I see recent post by "ignored member"

Yup.

 

[leftoverburrito]

Upright Anniversary Saison 2017. Had to open a freshie. And I plan on opening my last '16 after this is done for science.

So much apricot. Balanced perfectly on the back end with the gin barrel treatment. A smidge of brett funk after each sip.I went full **** lord and bought several of these. It really is a perfect beer.

 

[capnmike]

Target, you recently received a gin BA beer, per a haul pic. Made me change up my box a bit...

This purports to be a packing/unpacking gif.

Sweet bread!

 

[jbeezification1]

Target, you recently received a gin BA beer, per a haul pic. Made me change up my box a bit...

This purports to be a packing/unpacking gif.

Sweet bread!

Dropping hints all over the site. I like it.

 

[capnmike]

Dropping hints all over the site. I like it.

Is there a self-facepalm.gif?

 

[leftoverburrito]

Found a few of these at work the other day. Forgot I had them. I also forgot how god damn good this beer is.

2014 Batch 3 Anchorage Love Buzz. Just shy of 3 years old now.

The brett has taken a turn for the awesome. Tons of tropical flavors that go great with the pinot barrel treatment. No signs of oxidization. Medium carb. Low-moderate tartness. Gonna have to bring the others home with me.

 

[libbey]

Found a few of these at work the other day. Forgot I had them. I also forgot how god damn good this beer is.

2014 Batch 3 Anchorage Love Buzz. Just shy of 3 years old now.

The brett has taken a turn for the awesome. Tons of tropical flavors that go great with the pinot barrel treatment. No signs of oxidization. Medium carb. Low-moderate tartness. Gonna have to bring the others home with me.

Such a great beer

 

[libbey]

Upright Anniversary Saison 2017. Had to open a freshie. And I plan on opening my last '16 after this is done for science.

So much apricot. Balanced perfectly on the back end with the gin barrel treatment. A smidge of brett funk after each sip.I went full **** lord and bought several of these. It really is a perfect beer.

I found a 15 in the wild a couple months ago if you want to do a three year vert

 

[leftoverburrito]

I found a 15 in the wild a couple months ago if you want to do a three year vert

I killed my last '16, but I have plenty of '17 to contribute.

 

[libbey]

I'll wait to open it with you and we can do a side by side

 

[leftoverburrito]

I'll wait to open it with you and we can do a side by side

Welp. Problem solved. Just texted my buddy and he still has a '16.

Also, I've been looking for a good excuse to open these in a vert.

Saison Saturday share soon?

 

[libbey]

Welp. Problem solved. Just texted my buddy and he still has a '16.

Also, I've been looking for a good excuse to open these in a vert.

Saison Saturday share soon?

Sounds like a plan

 

[abawol01]

Welp. Problem solved. Just texted my buddy and he still has a '16.

Also, I've been looking for a good excuse to open these in a vert.

Saison Saturday share soon?

Sounds like a plan

 

[leftoverburrito]

Absolutely. You can bring the "Detroit" style pizza. Little Caesar's.

 

[abawol01]

Absolutely. You can bring the "Detroit" style pizza. Little Caesar's.

We're fighting.

 

[Gus13]

This one is pretty incredible. It will definitely be used as an example for Saison for me from now on. Fantastic yeast character.

 

[Gus13]

Let us know what you think! Can't wait for future releases, including future batches of this beer. I have very, very high hopes.

I forgot to report my thoughts. But I loved this beer. I just got the second batch in last week as well as his dark Saison. It's very Hill Farmstead and Tired Hands like to an extent all while being his own thing. I'm really looking forward to all of his releases! That berry sour was amazing.