Pind
Azadi Brewing Company
- From:
- Azadi Brewing Company
- Illinois, United States
- Style:
- Belgian Saison
- ABV:
- 4.8%
- Score:
- +8 ratings needed
- Avg:
- 3.58 | pDev: 4.75%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Jun 05, 2023
- Added:
- Jan 09, 2023
- Wants:
- 0
- Gots:
- 0
NO SCORE
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No description / notes.
Recent ratings and reviews.
Reviewed by Beginner2 from Illinois
3.4/5 rDev -5%
look: 3.25 | smell: 3.25 | taste: 3.25 | feel: 3.25 | overall: 4
3.4/5 rDev -5%
look: 3.25 | smell: 3.25 | taste: 3.25 | feel: 3.25 | overall: 4
At 30 months starting at Pilot Project and focussed on Indian flavors, it is too early for Azadi to attempt a saison. To be above average in this style, the micro's yeast must be effective. Azadi's yeast is not. I like Azadi (and am generous in my OA rating); but their success does not catapult them into this "foreign" Continental style that takes most North American micros a decade to brew well. I give this advice having tried twice as many saisons as my #2 style, the wit.
So, how to improve Pind? Probably first, I'd try to do a colab with Funkytown (also in The Pilot Project) who has a surprisingly effective BPA called Gym Shoes. I'd borrow that yeast. Second, I'd release the tweaked Pind in summer. Pind's primary fruit is the apple, so that timing suits a re-release and work from there.
The Saison has a wide range of brewing tactics that can be used. Making one with an Indian slant is an interesting challenge since the Kitchen is spicy and culture is so hot. But, you have to start with a lively and fruity yeast or, otherwise, just default to a mild lager and let the spicy food dominate.
After all those criticisms, I still bought a 4-pack and I will edit the above and offer more advice as the weather warms. For now, “Śubhakāmanāvāṁ” (in Punjabi, that's Cheers!)
2/11/23. Instead of waiting for summer, I drank another Pind thinking it might help a spicy dish. Not quite, but the spices also were not common to India. However I've edited the above and stand by it. Azadi is not ready for a saison... but I will try its lager with Indian food.
Jan 10, 2023So, how to improve Pind? Probably first, I'd try to do a colab with Funkytown (also in The Pilot Project) who has a surprisingly effective BPA called Gym Shoes. I'd borrow that yeast. Second, I'd release the tweaked Pind in summer. Pind's primary fruit is the apple, so that timing suits a re-release and work from there.
The Saison has a wide range of brewing tactics that can be used. Making one with an Indian slant is an interesting challenge since the Kitchen is spicy and culture is so hot. But, you have to start with a lively and fruity yeast or, otherwise, just default to a mild lager and let the spicy food dominate.
After all those criticisms, I still bought a 4-pack and I will edit the above and offer more advice as the weather warms. For now, “Śubhakāmanāvāṁ” (in Punjabi, that's Cheers!)
2/11/23. Instead of waiting for summer, I drank another Pind thinking it might help a spicy dish. Not quite, but the spices also were not common to India. However I've edited the above and stand by it. Azadi is not ready for a saison... but I will try its lager with Indian food.
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