Favorite Grisette

And the FG of said beer was?

 

Here's a great quote from the blog post that I mentioned earlier:

"Synthesizing this, the bulk of the information seems to be pointing toward a low strength, pale, hoppy wheat beer that would not have been aged especially long, though some versions may have been a bit stronger and aged a bit longer. But it seems that most of the grisettes that we have records of now were lower strength beers. Moving ahead with this, from something in the range of category 2-3, the 3-5% abv sounds about right, with grisettes perhaps more likely falling on the lower end of that range later in their history"

For more information and an otherwise wonderful read, the rest of the blog post can be found here.

 

How does the FG matter in the discussion of characterizing the level of gravity of a beer?

A Superieure/Double Grisette beer that has a OG between 1.050 - 1.060+ is not a low gravity beer.

You seem to like to cherry pick information that suits your agenda and prefer to disregard information that is contrary to your agenda.

I am trying to educate you here but you seem to be disinterested. I am reminded of an old saying: You can bring a horse to water but you can't make him drink.

It seems to be a waste of time discussing information with you so....

 

https://www.beeradvocate.com/beer/profile/32319/131426/

This beer is exceptional!

Cheers

 

There you go again, clouding the issue with facts and logic. Cheers! my friend

 

Not sure, but the style is definitely very scarce in my area. I'm not sure how it is elsewhere, but I think the Side Project Grisette is the only example I have ever had.

Cheers!

 

Hello there pot! My name is kettle.

I doubt that I'm the only one here with this feeling Jack, but your attitude that you are more informed than everyone else is annoying at best. In order to educate someone, you need to first know and respect their knowledge base. I've never seen you do that.

If you read the blog post from Dave, you'll see why I'm saying what I'm saying. Sure, there are some outliers, but the OVERWHELMING majority of grisettes were NOT high gravity nor were they high in ABV. Read the blog post and stop cherry picking.

 

A Superieure/Double Grisette beer is not an outlier; it is a type of Grisette beer.

I am done discussing with you.

 

You still haven't read the blog post, have you?

 

Hill Farmstead Clara

 

It's marketing. Any American brewer that has made a "grisette" could have called that beer a "saison" if they felt like it. The brewers that have built an identity in the niche world of high priced or highly sought after American craft saisons have latched onto the term more than other brewers. It's a way to distinguish different (but related) beers within their catalogue and a way to differentiate their product to their consumer base. It sounds fancy and alluring to their target audience. I bet stories about miners even sound fresher than the worn out stories about field workers.

American craft beer has been built upon a culture of taking everything and anything in brewing history and claiming it for itself. There are elements that I really like about this (like being able to drink US brewed cask bitter for example), and elements that strike me as just hubristic and greedy with less to gain (like calling a beer a grisette). On the plus side, it encourages research and education though.

 

I was curious if the reason I see few grisettes and much more saison is the close relationship between the two, and the freedom to call the same beer a saison or even simply "farmhouse ale".

If an American brewer is going to sell a traditionally belgian/german/english/etc beer, Id like to see an attempt made to understand and do the style justice, rather than simply capitalize on the name. And if they're going to 'Americanize' it, id like that to be clearly advertised.

 

I was going to say you could at least toss a coin on "grisette" vs. "table saison", but I think you've covered that in a prior thread!

Otherwise, I'll just chime in w/ Green Bench's Les Grisettes as my pick.

I would agree most American beers labeled as Grisette are just low abv versions of, often hop or lacto-driven Americanized saisons.

 

There are MANY things that irk me about this. One of the biggest ones is when people call any old blonde ale a Kolsch. That makes the hair on my neck stand up. New World brewers calling any old sour beer a lambic is a close second.

 

Worst. Term. EVER.

Agreed 100%

 

And I'm sure you're aware that in the case of Kolsch and lambic, there are legal requirements to the use of the name in the country of origin. It's no coincidence that more hairs tend to stand up with these two as a result of others using the name. It's too bad that people are less likely to consider the same for beer terms that do not have such legal protection. It shouldn't be a concern born from legal protection, but rather, a concern due to cultural respect.

 

When it comes to Jack's knowledge I have the feeling he is in the situation regarding beer that I am in on the topic of hippy. I have a tendency to believe I know more about the subject than others, because I almost always do. I'd probably defer to Hugh Romney or Richard Alpert, but that's about it. Not saying this strictly in the way of a good thing, because I am sure I can come off as a know it all at times.

I have come to greatly respect Jack's knowledge and it is rare that I have issue with him that doesn't ultimately end up to be failed communication, or an error on my part, rather than an error of a factual nature on his part. Just my.02.

 

Dave,

When it comes to historic Grisette beers there are types that were of low gravity. For example a Young/Ordinary type of Grisette would have been of low gravity (e.g., OG less than 1.050). But there were other types of historic Grisette beers being produced such as a Superieure/Double Grisette which is not a low gravity beer; they would have had an OG greater than 1.050.

Now, hold onto your hat here since what I am about to say may be earth shattering to some:

· An historic Grisette could be a low gravity beer.

· An historic Grisette could not be a low gravity beer (i.e., it would be a moderate – high gravity beer)

For an individual to make a blanket statement of “they are all low gravity beers” is just flat out wrong. And it would seem that no amount of data/information will get that somebody to understand (or recognize) the facts.

Earlier in this thread I just decided to stop discussing this fact since it appeared that I was talking to a wall.

I appreciate that you were willing to provide your perspective in this post that you made.

Cheers to you sir!!

 

Do you ever get the feeling that wheat in the beer was a serving style and regional originally. I am not getting to any point but the sly fox is great and very regional. How marketing affects beer is that styles that don't sell are recreated in advertising or in lore. So a fellow like Ron who says brewing is brewing here are the original and final gravity knows a little something.