Favorite Grisette

Smuttynose Hayseed gets my vote.

 

Not that it matters in the US but does the reinheitsgebot say anything of the sort?

 

Well, that does not make sense to me. A beer that is 85% Barley Malt should be called a Barley Ale before being called a Wheat Ale.

Cheers!

 

What I know of the Reinheitsgebot is that it defines that beer should be brewed solely with Barley Malt. There was a historical exemption made back in the 1500’s to permit the royalty (a Duke?) to brew wheat beers.

A very quick web search provided:

“All-Grain: Authentic Bavarian wheat beers must contain at least 50 percent malted wheat, with most between 50 percent and 70 percent.”

http://allaboutbeer.com/article/wheat-beer/

Cheers!


Edit:

“Under Reinheitsgebot, the German brewing purity law, wheat was prohibited as an ingredient in beer. The style survived through a special decree that allowed first the royal family of the Degenbergers, and later the Wittlesbachs, alone to brew it.”

https://www.thespruce.com/wheat-beer-profile-353432

 

Dave, below very cool video of the Yard Owl dudes:



Yard Owl is indeed a craft brewery!!

Cheers to Yard Owl!

 

I do love the historical perspective and relative truths through time that you cite. What I do expect is that babies born a year after the next Sandy-like storm just may have names like Grisette or Saison.

 

Sorry, but I just don't think to much about things like that. If the brewery states there is wheat used in the mash it's a wheat beer to me. I guess it could be called a wheated ale but that's up to the brewer.

 

James gave one of the best presentations to our home brew club of all the brewers who have come. They actually are the closest brewery to me of all our locals.

 

My memory states that they are in the process of expanding? Is that correct? Will they move to a new location?

Cheers!

 

Manor Hill. Delicious. Only negative is it has a slight "chalkiness" to it. Otherwise its great.

 

Well, if so I haven't heard, they have only been in their "new" location in Gardiner under two years IIRC. I'll look into it. Everyone around here is moving to new digs or expanding lately hard to keep track lol

Funny that they still own and run the Muddy Cup in New Paltz and make the best coffee in town too! Of course it might be better to have a grisette with that croissant, don't you agree?

 

I wish that American brewers wouldn't use the term, but I still buy anything labeled a Grisette. I'm my own worst enemy. Just had a little Grizzaca half an hour ago. I have no favorite.

 

I don't have a favorite because I haven't had enough, but I love the style (or should I say, "I love rustic, low-alcohol saisons," since that's what the style has come to mean, it seems to me, for better or worse).

Clara, all the Oxbow ones, Lady in Grey, and Smuttynose Hayseed (which I miss very much) are all stellar beers.

 

I wish I could recall, but I've read so many random beer articles over the years I have no idea where I read that. I don't know if I'm correct or not, so don't take me too seriously, but I do think it was somewhere around 30%.

 

In the US, legally the Feds say:

TTB BAM - "Malt Beverages" Chapter 4 - CLASS AND TYPE DESIGNATION

 

Indeed there is, but, even so, they are all low gravity beers.

There is much variation, but just because there is variation does not mean that the "style" is completely open to interpretation. At least from a historical perspective.

 

What!?!

Did you read my post of:

“On chart 12 of Dave’s presentation which is entitled “Types of Grisettes” he details three different types:

· Young/Ordinary

· ‘De Saisons’

· Superieure/Double (i.e., a stronger beer)”

The Grisette beers of the type Superieure/Double were not low gravity beers.

Cheers!

 

Please read the link that I posted above, as it is Dave's blog post on the subject. There is little information on the beer that you mention, so "strong" is quite relative.

 

Below is what Dave wrote on his blog concerning Superieure/Double Grisette beers:

“I think a double grisette has to be above 1.050, and probably not over 1.060, or at least not much over 1.060 given general beer strengths of the time (though this upper limit is purely a guess).”

A Superieure/Double Grisette beer is not a low gravity beer.