Tag: Saison

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Three Beers to Pair with a Lobster Roll Table Mates by

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.

The Benefits of Revising Homebrew Recipes BYOB by

In the spirit of the New Year, here’s a fresh look at an old homebrew recipe—one that improves on a Saison by ditching the spices and adding Brettanomyces.

Blackberry Farm Brewery’s Boundary Tree Beer Reviews by

If you’re looking for a near perfect example of the style, hunt this Saison down or run through the rest of Blackberry Farm’s portfolio, which is loaded with similar beers and other Belgian-influenced offerings.

Fruit of the Vine: Homebrewing with Grape Must BYOB by

Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.

Cellar West Artisan Ales’ Sapience Beer Reviews by

Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.

Smoked Bone Marrow: 3 Pairings Table Mates by

The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.

Can You Taste the Music? Breweries and Bands Collaborate on Beers Inspired by Song Feature by

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

Taylor Ziebarth, Founder and Brewmaster, Oddwood Ales Going Pro by

As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

Ginned Up Flavor: Old Tom Inspires a New Generation of Brewers Tools of the Trade by

In search of a new flavor profile, brewers turn to gin barrels, which can add herbal citrus, botanical notes, vanilla sweetness, and oaky depth to certain beers.

Housemade Charcuterie Plate: 3 Pairings Table Mates by

Jeffrey Mancino of Garde in Providence, R.I., suggests pairings for three meats from the seafood and cocktail bar’s housemade charcuterie plate.

Baltic Brewing: In Estonia, a Farmhouse Tradition Survives Feature by

The remote Estonian islands, an hours-long journey from the capital of Tallinn, have preserved many of the country’s cultural traditions, including brewing the rustic farmhouse ale Koduõlu.

Far From the Field: Downtown Breweries Embrace Urban Farmhouse Beer Feature by

Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.

Rabbit Sausage: 3 Pairings Table Mates by

At The Mighty in Miami, co-owner Ryan Brooks pairs a housemade rabbit sausage with three beers that aren’t overly hoppy.

Dance the Can-Can: Canning a Homebrewed Saison BYOB by

How to homebrew a Saison inspired by figolla, a Maltese Easter cookie made with almond paste, orange, and lemon.

Nick VanCourt of Ore Dock Brewing Company Going Pro by

Nick VanCourt brews beer in Michigan, which means his peers are some of the best the US has to offer. He’s stood out by keeping his beers grounded in a sensibility that’s more European than brawling American.

Sagebrush Kindred Spirits by

This gin-based cocktail is all earth on the nose, the mouth is grassy, floral and spicy, and the finish is dry. It really encapsulates what Utah’s herbs are about.

Brew Club Brew BYOB by

Many of us treat brewing like a solitary act and can’t see intruding on someone else’s session. Remember though, for most of history, brewing was taught through apprenticeship. Showing is a massively effective way to teach the craft.

Brewing With Ants: Brazilian Brewers Get Creative with a Local Delicacy Zymology by

The story of the world’s first Leafcutter Ant Saison starts in the days leading up to São Paulo, Brazil’s O Mercado, an epic gastronomy fair that brings together more than 20,000 foodies, chefs, restaurateurs and a handful of brewers.

Hawaiian Poke Cooking with Beer by

Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. The addition of Kona Brewing’s Big Swell IPA or Lemongrass Saison to the marinade adds a citrusy brightness to the fish.

A Mermorial Day to Remember Party-Gyle by

On Memorial Day, we honor the brave soldiers who have died serving in the US military. But the holiday has also come to mark the start of a new season, which we might boil down to the three S’s: sun, seersucker and Saison.

A Note on Saisons BYOB by

I first encountered Saison around 1997 at my local brewpub, and I’ve been deeply obsessed ever since. There isn’t nearly enough space in this column for all my thoughts on the style, but hopefully these notes on my brewing process will help make those notorious yeast strains work for you.

Strangers on a Train Kindred Spirits by

A cocktail made with Cape Cod cranberry liqueur, floral BarSol Pisco, citrusy pamplemousse and a spicy Saison.

Gordon Schuck of Funkwerks Going Pro by

Gordon Schuck didn’t plan on jumping from brewing at home to running his own production facility. But when Schuck, a decorated homebrewer, got out of the Siebel Institute and returned to his native Colorado in 2009, he opened up Funkwerks with Siebel classmate Brad Lincoln, and brought Belgian farmhouse traditions to the high plains.