Are there low ABV saisons being brewed?

That's an interesting (and somewhat insulting) take on brewing history. I wonder if the beer snobs of the future will be casting similar aspersions on our brewing methods of today.

 

http://beeradvocate.com/beer/profile/24925/82785

 

i could drink the fuck out of this on any given day, they need to start doing 4 pks of it in brown bottles. Ive had it on tap and the glass it comes with is pretty nifty too.

 

Four and Five are probably the best American saisons I've had--unfiltered, dry, not very sweet, and low ABV. Upright really seems to know what they are doing.

 

I don't think it's insulting, so much as it is factual, and in no way a put down to the beer style.

Sour beer is the same thing. Early brewers weren't trying to create sour beer, it wasn't a delicate or precise process, it was largely an accident and, to many, considered a flaw in the brewing process, hence the removal of wild yeast in later years via better sanitary practices. However, there is always some beauty in chaos and, as modern day drinkers, we have come to appreciate the rusticity and complexity of these styles, even if they weren't given the same weight at the time.

As for future beer snobs, I suspect they'll feel that way about mass produced beer. I guess beer snobs always do feel that way about mass produced beer. In terms of craft, though, that'll largely depend on how the average drinkers palate changes.

 

is this actually true? this stuff tasted like a hennepin clone to me (compliment)...stunned that they were able to pack that much flavor into that

on the other hand my recc was going to be for dupont avril, altho it ain't cheap - its the most flavorful 3.5% abv beer i have had by a landslide. i can't imagine anything even coming close...