Should Grisette be its own style?

The terminology of "beer style" (along with synonyms "type" and "variety") has been used by the "multicultural" (as it were) US brewing industry for over a century.

Hope you have a good lawyer:
--- RUMBA trademark by ANHEUSER-BUSCH, INC.

 

Yes, this.

I appreciate subsets within styles and being able to distinguish between them.

 

Yes, because I'm finding it hard to maintain my composure under these conditions. We need more labels to delineate our discussions with more tedious minutia.

If the can/bottle says Grisette, is that not enough for you to make a decision? And how many Grisettes are even available to one given demographic...2...maybe 3?

 

I'm pretty sure Hayseed was discontinued last year. It's not listed on their 2018 release schedule. Unfortunate.... I liked it too.

 

So availability determines whether or not a type of beer gets to be recognized as a separate and distinct style?

OK.

 

Not for nuthin', but I don't care if it's on the BA database or not. Just looking at it from the perspective of it getting the respect that it deserves as a separate and unique type of beer.

 

Love this bit. The brewers that do their homework and try to recreate a beer that is either not made outside of a certain region or just not made at all any more. That, to me, is exciting. Not adding spices, lactose, and fruit to everything and then aging it in a spirit barrel.

 

Filed in 1999, status "abandoned". Looks like even AB knew better than to run with that idea (whatever it was).

 

Correct me if I'm wrong, but isn't Grisette just a low ABV Saison?

 

Yes, obviously

 

People that know and make these beers should call them Grissette if they wish. As far as "official" nomenclature declaring a distinction within Saison, it does become cluttered. These French/Belgian beers are everyone unique to a location and brewer. I really like what Haw River Farmhouse Ales is doing by being faithful to the style while being creative with local ingredients. This seems to me to be the ancient way in the old continental way before modern political boundaries.

 

Saisons all ought to be low abv, tbh

 

....are you serious or joking? Honestly can’t tell.

 

How much respect does it actually deserve? It’s dead. It was never unique. It had no definitive recipe, and no accurate accounts survive today.

At worst, it’s just a marketing technique, with people making modern farmhouse ales and just calling them Grisette.

At best, it’s slightly different from a modern Saison (but probably not historically accurate), but still falling into the “farmhouse ale” style

 

In the spectrum of farmhouse ales, which are going to include quite a few more countries interpretations of the overall style. Grisette may be a good one to hold to before the Norwegian yeasts get a chance to have a say in this, because it is fairly specific in its being what it is, and also has some marketing muscle within its history, and a fairly open canvas to work with. So. Yeah. Marketing is also a part of beer in America, and the story is one that deserves to be told and riffed on.

 

C'mon, man. Read the links already.

I'll give you that. American brewers are the WORST.

Just because saison got all big and famous before grisette, makes the style no less historically important. Again, read the blog.

 

Joking

 

There is no governing body preventing YOU from considering Grisette a style. Knock yourself out. Give it the respect you think it deserves (whatever that fucking means).

To be honest, it seems like you're reaching here. My bet is that you really don't care, but rather, you are being combative for the sake of your own self-amusement.