Should Grisette be its own style?

Yeah, but what defines "research."
Is it trading for and then drinking a Side Project "grisette"?
Is it reading the Hors Catégorie Brewing blog? (Perhaps you see that as license enough?).
Is it drinking a "genuine" grisette? (How forgiving would we be if an American brewer made an IPA, but never drank one? In this case, no grisette brewers were ever grisette drinkers.)

If it's really "doing the research," then perhaps only Yvan De Baets, Dave Janssen, Stan Hieronymus, and Phil Markowski should be given license. What do they have to say about it?

Dave Janssen: "there is very little information out there about it"
Yvan De Baets: "overall there is very little information available. It means no one really knows what a grisette is or was"

I actually like the Cory King quote I highlighted in that there is no pretense. It's transparent. Here's another brewer's opinion:

"Why not?" I have my reasons. I understand why a lot of people will never agree with me though. "Why?" is a better question.

 

No. It's fine. Everything is fine. Have a beer and calm down already.

 

Let me add one more thought from Dave Janssen: "in modern times the term Grisette is used basically as a synonym for any sort of lower strength saison"

@EvenMoreJesus

 

I'm not sure there's any amount of research that would please you, but "reading all the available information on the subject" would be a good place to start.

Agreed, but "very little" =/= "no". Great recipe to be had right here, which required a minimum amount of research on my part:

http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html

I guess you could call it a petite saison and just be done with it, but that doesn't change the fact that there was/is a historical style of beer called grisette.

 

Chris (@zid) FWIW there are two recipes in the May/June 2018 edition of Zymurgy magazine for:

• Ordinary Grisette (4.0 - 4.75% ABV depending on FG)
  
• Grisette de Saison (5.2 - 5.9% ABV depending on FG)

There was also discussion within the article about the Double Grisette sub-'style'.

As to whether this information warrants a definition of a 'style' of beer being labeled as Grisette?

Cheers!

 

You might be interested in knowing that the Brewers Association Style Guidelines defines a Grodziskie beer style:

“Grodziskie

Color: Straw to golden

Clarity: Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.

Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from not perceived to low

Perceived Bitterness: Medium-low to medium

Fermentation Characteristics: Fruity-estery aroma and flavor should be low. Diacetyl and DMS should not be perceived. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be perceived.

Body: Low to medium-low

Additional notes: Grodziskie (also known as Grätzer) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.”

Cheers!

 

I'm going to argue the opposite. The individual styles will mean more, and make it far easier than the large dumpster which each designation is on its way to becoming when the saison designation, or the IPA designation is a place holder for such a broad range of abv's, and flavor profiles.

 

It's a subtype of saison, but there are a lot of different kinds of saison, I'm all for distinguishing for the sake of consumer education, but this is not necessary