What's next? Goodbye IPA, hello....

[chocotaco]

What constitutes a farmhouse ale (saison)?

To me, it is mainly the ester profile. Spicy, a bit fruity, maybe a touch of phenol. Little to no "funk". It can also be enhanced with certain spices or a slight hint of tartness. It should be relatively dry as well. Usually with pilsner malt.

I think it's also a style that's pretty flexible, though. My favorite saison I've ever had is Seizoen Bretta from Logsdon Farmhouse Ales and I'm pretty sure they use some wheat malt; it also isn't super dry and is bottle conditioned with pear juice. Try it if you ever see it on tap; I would pretty much guarantee that anyone who likes beer of any style - from the BMC drinker to the IPA snob - will love this beer. It's one of the reasons I think saison is going to be the next "big thing" in craft beer; it has a wide appeal for anyone.

 

[jjz]

I dig the small beers that are popping up. I enjoy slugging down 4-5 with friends over an evening session. I dont like that they're the same price as the marquee models. At least shave a buck off of the cost.

Have you heard that Founders will be releasing All Day IPA in a 15 pack? And they're keeping the price the same! Or at least they're keeping the suggested retail price the same. It's up to the individual stores to follow through on that.

http://foundersbrewing.com/latest-news/2014/all-day-ipa-15-packs-coming-spring/

I've heard they're calling it the brewer's dozen, which is just about perfect.

 

[Halbrust]

Farmhouse ales = Dry grass + locker room

 

[chocotaco]

Farmhouse ales = Dry grass + locker room

You would think so from the name, but no.

 

[hharborbrew]

To me, it is mainly the ester profile. Spicy, a bit fruity, maybe a touch of phenol. Little to no "funk". It can also be enhanced with certain spices or a slight hint of tartness. It should be relatively dry as well. Usually with pilsner malt.

I think it's also a style that's pretty flexible, though. My favorite saison I've ever had is Seizoen Bretta from Logsdon Farmhouse Ales and I'm pretty sure they use some wheat malt; it also isn't super dry and is bottle conditioned with pear juice. Try it if you ever see it on tap; I would pretty much guarantee that anyone who likes beer of any style - from the BMC drinker to the IPA snob - will love this beer. It's one of the reasons I think saison is going to be the next "big thing" in craft beer; it has a wide appeal for anyone.

Sounds good, Ill have to try a few. Any popular ones you can recommend?

 

[sandyeggoxj]

Summer saison from green flash or sour apple from epic. Yum. I am a west coast IPA guy, but I love saisons too.

 

[bbohanon]

You would think so from the name, but no.

The 3 Farmhouse ales I have had were not very good at all. They were just very bland. Never brewed up one myself so maybe I just got some crappy ones.

I also an not a fan of the heavy duty DIPAs and heavier IPA's either. I was into them when they first came into prominence but now tend to gravitate to the lower ABV, lower IBU, blonde, cream, amber and red ales. I started to get a wicked case of acid reflux badly these days if I drink very hoppy, high IBU IPA/DIPA which I did not have happening earlier in my IPA drinking days.

I still love a good IPA, but the more toned down ones.
The Chinook IPA from NB is still one of my all time favs IPA wise as it hits the sweet spot for me without the hoppy/bitter overload and it about as strong as I go IPA wise these days.

 

[Kealia]

You guys are coming across this all wrong. The next big trend isn't a style of beer, it's what's IN the beer.

By now many of you know about "kopi luwak" kind of coffee, right? (Google it if you need to).

The next big trend will be using hops that have been digested by monkeys or elephants and then *ahem* recycled for use in beer.

"What type of hops are in that?"
"The usual: Amarillo, Simcoe, Centennial...."
"No thanks, I only drink beer with hops that have been eaten and *** back out"

 

[Halbrust]

Farmhouse ales = Dry grass + locker room

You would think so from the name, but no.

Not from the name, but from my love of farmhouse ales.

 

[dudius]

Barrel aged has been around for a while. You guys are still wrong. It's session IPAs right now. Founder's All Day IPA, Boulevard Pop-up IPA, Sierra Nevada Nooner Session IPA are the ones popping up around right now.

Founders has been doing theirs for a while now. While session IPAs are great, I lump them in the IPA category. Same goes to IPLs.

I'm late to the discussion but last year I noticed Saisons coming into vogue, perhaps because people were realizing porters weren't the only thing you can add a ton of things to. I noticed that Michigan recently started getting Stone Saison, and if stone is leaving the hops behind on a beer they're shipping nationwide, then I think that means something.

I would love to see Belgian Wits not get treated like the saison since I love them so much. I've noticed lots of breweries doing wits now but thankfully they mostly aren't bastardized with lots of things that prevent it from tasting like beer.

 

[shoreman]

I've been holding out for Milds and Bitters to become popular in the US for years...