Need Cask Help

Right on.

I'm thinking maybe some hibiscus flowers for the black current amber?

I say more fruit peel in the saison. Lime?

 

If your could smoke some wood for the amber might give it a warming twist.
Yes lime sounds good for your saison
good luck. Hope they go fast.

 

I would try figs in the saison. Figs and oranges go really well together, at least in the culinary world.

 

I think a very light touch of cinnamon or chocolate would go well in the amber, but I don't think I'd add anything to the saison since you already have orange peel in there. (Unless the orange is too weak, then you could add more of it.)

 

Nothing. You're bastardizing the whole point of 'cask.'

 

Nothing, cask is not a vessel that you should through spices and any other adjunct in. It just needs to go under secondary fermentation, and dry hopped if the style calls for it. Cask beer shines with simple styles, that are well conditioned. Personally, if I saw those two beers on cask somewhere I would avoid them.

 

Just condition and let the flavours develop, rather than trying to force it.

 

Not quite sure why people are so opposed to the idea of adding ingredients to a cask. Plenty of breweries do it.

Lone Pint is tapping a cask of Yellow Rose with jalapeno, lime peel and enigma hops tomorrow. Hoping to try it.

 

And its not very good. Cask conditioned Yellow Rose with nothing added is absolutely stunning. Every time I have one of their cask IPA's with all the additives, it is a complete mess and ruined.

 

Cinnamon and lemon zest.

 

Putting these concoctions into cask makes as much sense as putting tomato soup in a paper bag. It's simply not what cask is all about. Cask isn't just another thing to put beer in , it affects the flavour and development and beers like this make no sense.In fact , if not properly carried out (and I have my reservations about any place putting these into a cask) the beer will quickly stale and go out of condition.
Good well brewed IPA doesn't need any thing else , just to be left alone and shine for what it is.If you think it needs something adding, look to your brewing skills.

 

Id add smoked peat to the Saison, give it a peppercorn steak sort of flavor. For the currant, Id add siracha and pineapple to give it a back of the mouth zing, and some added sweetness to counter the currants.
And to those who feel no additives should go in a cask, Jacks Abbey used to do one once a week and was some of my most memorable beer from them. I get your side, but this is just a fun thread that promotes creativity, not negativity.

 

This exactly.

And this.
Cask is a method of dispense. Try a Randall if you want to fuck with flavors on a small scale.

 

Bingo.

 

Plenty of American breweries do it. It's because we have the condescending attitude that we can make anything better, and everything better than everybody else.
We can't.

 

I'm w/the traditionalists and agree w/those that say add nothing. the cask process produces all kinds of unique flavors -- don't defile w/weird additives beyond hops. understand why you want to and will add something and it will probably enhance the marketing -- but the CAMRA types that frequent BA aren't going to play your reindeer games.... good luck w/whatever you do!