Amber Saison

There is no such thing as Amber Saison

 

Do the organizers of the competition provide a specific style guideline for “Amber Saison”? For example what is the target SRM range? Any indications for flavor profile?

Below are some extracts from the BJCP style guidelines for ‘darker’ Saisons:

Aroma

Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.).

Flavor

Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical).

Comments

Darker versions tend to have more malt character and sweetness, yielding a more balanced presentations.

I took note of “I generally refuse to put any sort of crystal malt in a saison…” but you will need to achieve the attributes of a darker color and the flavors discussed above somehow. Dark candi sugars is one way but do you have a lot of experience with using certain dark candi sugar products and how exactly they will influence the beer’s color and flavor profile?

If it was me I would choose to use Belgian specialty malts since this would be predictable for me.

I have never brewed an Amber Saison (I happen to have a Pale Saison in my primary right now) but if I were to brew an Amber Sasion below is what I would choose to use for a 5 gallon batch:

· Caravienne: 0.5 lbs.

· Special B: 0.5 lbs.

The above is what I use when I brew by Dubbels and the beer has a pleasant amber color and those malts provide subtle but noticeable malty flavors (e.g., dark dried fruit flavors, a bit of nutty, etc.).

Cheers!

P.S. Needless to say but selecting the 'right' Saison yeast strain and fermentation conditions is key here.

 

Not brewed one but I would probably use both a darker sugar and a bit of amber and brown malts (or rather the continental equivalent) to get the colour and different flavour compared to your classic pale saisons. Like you I'd also avoid crystal malts in the beer.

I've quite liked the IREKS speciality malts I've tried (beech and red alder) although I've used them in hoppy ales.

 

I would say go for the snappy, toasty character. Over here the dark saison is a judgeable category...you don't see it a lot but here's the published criteria to include suggested ingredients:
http://www.bjcp.org/style/2015/beer/?pg=23

What are your other entries?

 

I have limited experience with dark candi sugars. I have only used them to brew my Quads and it has always been the same product: Brun Fonce Candi Sugar (I use 2 lbs. for my Quad beers).

I would suspect that some products can do what you desire but you will need to know exactly which product(s) to purchase and what quantities to utilize for an Amber Saison.

Best of luck here.

Cheers!

 

To be authentic it should be listed as Ambrée Saison . . . oui, oui . . .

 

How about you mash a small quantity of base malt along with a darker grain and add it to your fermentor? Or, just steep a non-fermentable grain so you don't have to worry about the sugars? Depending on your set-up, you can do this without introducing much, if any, oxygen. Too easy.

You could even caramelize your own beet sugar juice and add that but I recommend the former.

 

Poked around and found a couple of Mad Fermentationist posts on amber saison.

McKenzie's Dark Saison (tasting notes)
Europa Lander (tasting notes are in the post)

These both have caramel malt (although only a small amount in the first recipe), so maybe not your thing, but maybe looking at the recipes will give you some ideas.

 

I think amber saison is at least 90% about the color. IMO, not really a style but a color within the bounds of a style. If I were seeking to develop some distinguishing characteristics besides color, my first thought is an amberish Belgian pale ale, like a De Koninck, brewed with WY3724 or 3726 (or Imperial Organic Rustic strain).

 

My first ever brew was an Amber Saison. I got the NB Block Party Amber kit and since I hate Ambers, I just swapped in 3711 for the included US-05. Came out great!

If I was designing one from scratch, I'd just do it like normal and add some midnight wheat or blackprinz to adjust the color. D-90 could work, too, but I'm not sure about the flavor contribution.

 

A few years ago I brewed a Saison using Wyeast 3726 and that beer turned out well but that batch had a subtle but notable banana flavor. While I enjoy this aspect in an Abbey/Trappist style beer I really do not want this in my Saisons. I decided to never brew with 3726 after that batch. I will now also avoid the Saisonstein strain based upon your post.

If you decide to enter this beer into the competition please report back.

Cheers!

P.S. A brewery local to me of Sly Fox has had a Dark Saison on tap at their brewpub for the past month or so. I have had this beer several times and I enjoy drinking it. It kinda reminds me of my homebrewed Dubbel. Some details on that Sly Fox beer:

“Saison of Our Dark Descent

Dark Saison

17.1 OG 37 IBUs 8.3% ABV

Now is the time for dark descent; Take heed! Step light! For with each sip, we journey deeper into our primal being Where shadows linger a moment too long.”