The How My Averagely Perfect Saison Turned Out Thread

I opened a bottle yesterday as my FIL wanted to sample it. Still tasting delicious, but noted that the hops have dropped off a bit, and the fruity ester/phenols are more apparent. Slightly more Brett character, but still low/mild.

I'm still of the opinion that this is my favorite Saison to date.

Also @pweis909, head retention is better now than earlier.

 

No, this thread is entirely theoretical.

 

Came off as if you were making fun of the idea, so I figure why not poke fun back.

 

Saying "Perfectly Average" has a different meaning than "Averagely Perfect"... I'm not really worked up about it at all

 

Drinking one right now. Brilliantly clear. I can read through the glass. One inch head recedes to thin one, < 0.25 inches, in a couple minutes. It could be me or it could be real, but I get a faint whiff of vanilla (?) that I did not get in other tastings, followed by more typical Belgian spice and citrus characters. Not a bold beer, but subtly complex.

 

Bottled mine tonight. Very , very bretty. Looking forward to trying it in a couple weeks

 

Bottled mine today... Im picking up a more subtle Brett character in mine. I very nice beer, looking forward to how this one develops in the bottle. I'm considering entering this in a competition coming up next month.

 

I'm pretty happy with my brett saison based pretty much on the recipe in this thread. The only thing I did different was to use bottle dregs from a couple of Funkwerks beers. I still have to keg the crabapple brett saison and the rye saison goes into the kegerator this week.

 

I brewed the beer in May using Funkwerks yeast(I followed the rest of the recipe), kegged it at the end of may, and tapped it last weekend. The way people have reacted to it I'll be lucky to have any left by next weekend. It's some excellent, easy drink beer. I'm gonna make a 10 gallon batch of it pretty soon.

 

I've had a couple of these now from the bottle after 3 weeks of conditioning. The carb level is perfect, the color is yellow (the picture makes it look darker than it really is, it's not as hazy as it looks either, thats just the humidity). Beautiful brett funk in the nose and first taste. Slight tartness comes through as well. Hints of lemon. Bone dry but still has nice mouthfeel. This recipe made a great saison. I'd definitely brew this one again. To me this reinforces how important technique is. I've brewed many saisons with very similar recipes and yeasts, but this one really sings.

 

About a month in the bottle. Pours a nice translucent gold, finger of light, wispy head. Smell is that of a spicy lemon predominantly, followed by some funky Brett notes and a bit of yeast. Taste is much of the same. Fair amount of Brett character , nice tartness but enough of fruitiness to keep it interesting. Nice light body and clean finish. Could drink many of these. Great job on the recipe BA and thanks @VikeMan for putting this together

 

My crabapple version grew fuzzy gray bubbles a couple of weeks ago so I now have a crabapple sour in the works. I meant to keg it after six weeks on the fruit but had to go out of town, when I came back it was fuzzy. I'll let it sit a couple of months and probably bottle it if it's good.

 

I entered this in a rather large competition (Michigan Beer Cup), and did quite well. It scored a 40, 3rd place in Belgian/ French Ale category, and advanced to BOS round. The judges thought it was a great example of style, with good level of fruitiness and spice. Also commented on creaminess and nice malty sweetness. Neither seemed to detect the Brett, which does seem mild. Then again, this beer is still young. It will be interesting to see how it ages. Great job on the recipe BA and thanks @VikeMan for putting this together.

Did anyone else submit this beer to a competition?

 

I have considered doing so, but was waiting for it to age a bit.

Also, congrats!

 

Call it Edna Crabapple Saison and use this as the label...

 

Brewed this yesterday. Seems pretty hoppy for a saison, no?

 

I'm down to the last 5 bottles of this and opened a bottle tonight. It's been about a couple weeks since I tasted one. In that time frame, the Brett finally kicked in. It's gotten VERY spritzy, with characteristic leathery Brett flavors overlaying tropical fruit. For me, the Brett character never developed until the beer was bottled, and really several months after that. I brewed this beer on April 25. I've enjoyed these bottles, but am wondering if I should have saved more to enjoy more brett.