Do Americans not appreciate imported saisons?

Can't speak for all Americans, but I feel like I totally love imported saisons. I had a Prarie the other week that reminded me of a nice Fantome.

I don't see it as a problem, though I would like to move away from the dry hopping of saisons - not a fan there. Carnevale and Opal are pretty good


also…I like Hennepin womp womp

 

The crap produced in the US and passed off as "Saison" made me think I hated the style for years, then I started going to Hill Farmstead.

 

I love Hennepin for years now, also love the funkier Fantomes, and both Duponts I have tried were stellar. Also love Sofie, but recently have tried some crazy funky American saisons, including Potlach, a Prairie Collab. Boulevard makes a fantastic one too, Logsdon makes some amazing ones, as do so many others. I also appreciate the finer ones done in Europe. Also like the newer hoppier takes we here seem to enjoy, and Europeans seem not to enjoy.

Guess I am trying to say I think most folks are like me, and the answer to OP question is Americans do for sure have a great appreciation for the amazing saisons done in Europe.

 

If you haven't had a funky Sofie, you haven't aged it enough.

 

most imported bottled saisons i find are skunked. they need to start taking their beer seriously enough to respect it with a brown bottle / light proof container of some sort.

fresh saison dupont is amazing. lucked-out good green bottle belgian saisons are often great. skunked saisons are a waste of (already pushing "too much" even if the beer is not lightstruck) cash.

 

personally I think all of the crazy hopped up american saisons that are coming out these days are a mess. whoever came up with the idea of a belgian IPA should be shot. I haven't had many american saisons that I think holds up to the belgians. My experience with american saisons is they are either too heavy handed or boring (there are exceptions, of course).

If I understand the OP correctly, I think I agree. We're brewing everything with saison yeast these days, and doing tons of experimenting and coming up with a lot of weird and not very good stuff. It mostly tastes like rotten bananas.

 

I would respectfully suggest it is possible you have missed the very many incredible American saisons made across this country that are exceptional but not exceptions. Near to you are a veritable treasure trove of brilliant, rotating, inspired saisons at Hill Farmstead, and the same is evolving nationwide to feed our love of the finer saison characteristics.

 

I didn't mean to say that there aren't tons of great american saisons. I was speaking in generalities. To me it seems like there is a recent flood of really bad saisons. I also have hated every belgian IPA I've ever tried. The flavors seem to clash on my palate at least. I often overstate my case. It's a character flaw. I'm working on it...

 

I think saisons are probably the single most diverse style of beer out there. Sure the American brewers are a part of that, but the European saisons are incredibly diverse as well. Im not sure what you mean by what Americans expect in a saison. I personally have stopped expecting anthing too specific why I try a new saison. Some are funky, some are tart, some are earthy, some are floral, some are spicy, the list goes on and on.

 

^ = correct attitude toward saisons of any nationality.

that "saison yeast tanginess" + otherwise very clean flavor with a little wheatiness expectation that one might get from having several wide release american saisons in a row is an anomaly. sure, a lot of people do a very particular style and call it saison, but that's not in fact the norm (anywhere).

saison = mystery box that usually has really awesome presents. it's not hard at all to see why small batch saisons took over beer geekery / trading for awhile.

 

Don't agree with the notion that Americans "expect" anything with this style. So many variants with domestic and import saisons that anyone who enjoys the style should know that it is a diverse style.

 

I always figured the variance is why they got the name farmhouse ales, and that it was sort of a catchall.

My favorite is hoppy and funky


2014 was just released a couple of weeks ago

 

sort of +1 and sort of -1. I would say that sometimes or maybe often it has awesome presents. very popular right now for American Brewery startups to brew Belgian style ale and most of them in my opinion are not worth paying for.

but other than funkiness and perhaps straw, dirt, and a crisp refreshing not too heavy character I think saIson is a pretty broad style.

also plus one to the guy above who said whoever invented Belgian IPA should be shot.

 

Probaboy blame flying dog for that raging bitch...really not a fan of that beer at all

 

Yes, a lot of them are bad. Like, really, really bad. But Duvel Tripel Hop on the other hand... that stuff is reliably best in class.

 

That's the only one I find drinkable! I guess the substyle is really not for you.

 

Some really good breweries make really terrible belgian ipas. A few days ago, against my better judgement I bought a pint of a belgian ipa by backlash. I left it three quarters full on the counter and promised myself a belgian ipa will never cross my lips again. The flavors just don't make sense together. It's like orange juice and tooth paste.

 

Well, you described me to a T, then I had Hill Farmsteads Grassroots Convivial Suarez brewed with Hibiscus and Lemon peel, and sweet baby jesus this was funky, tart, sour, and frikkin brilliant. I'm salivating for more, and it has inspired me to start brewing this style next (so far have only done IPA, APA, and Stouts).