Averagely Perfect Saison - Poll #27 - Consider Spices?

NO.

 

I'm interested in tasting the malt, hops, and fermentation derived flavors. I can see spices coming into play in future tweaks to the recipe if desired. Solid "No" vote here.

 

So far this beer has notes of, white grape, toasted bread, wheat, lemon, black pepper, mango and pineapple and the hops haven't even been determined, but it could certainly benefit from some grains of paradise, sassafras and mugwort.

 

Sure, let's consider them. What the hell...

 

Easy way to mess up a beer, in my opinion. Not interested on this one.

 

Zero interest in spices for me

 

Nope

 

There is already enough going on...

 

nope. Between the yeast and the "brett" this beer will have plenty of character. Any spice will just muddle the flavors.

 

No.

 

¿Doesn't the act of voting No mean it was considered?

 

Slight thread derail, but I feel like this thread has the attention of saison brewers, and I am curious:
How many of you have added spice to saisons? If adding spice, is there a yeast/spice combo you prefer to use?

I've brewed only 6 saisons, IIRC, with 4 different yeast strains. I've always been interested in what the yeast brings to the table. Recognizing the broad range of saison yeast behaviors and the potential for interactions with process variables, I have tended to keep the recipes simple and haven't explored spicing at all in this style. I have messed up a wit beer with spicing and, of course, the dread pumpkin ale, so I'm not ready to take the plunge.

 

I tend to copy commercial beers that I like. Hennepin uses grains of paradise, ginger, corriander, and sweet orange peel (listed on its label). I cloned it, using Ommegang yeast and the above spices with good results. In blind tastings my group could not pick out the clone from the parent. When I brew it again will not change a thing. In general terms I have never had a beer (commercial/homebrew) with gop that I didn't like. I also brew saisons without spices with different (good) results.

In other Saison threads it seems there is major resistance to spices (after considering, I voted No above). But it can give good results . . . Hennepin is rated 93/95.

I'm convinced commercial brewers aren't especially smarter than an amateur homebrewer, they have just experimented more and nailed down a good combination . . . all within our humble powers. That's what separates the good beers from the averagely.

 

I voted no. Hennepin is awesome, if I thought we could agree on something like that I would vote for spices, but the voting process would likely lead to spice insanity. Much safer to just say no.

 

I agree that there are excellent commercial examples of spiced saisons, however, it's my belief that it's not the spices making them excellent. At best the spices take the beer from great/excellent to great/excellent + interesting/unique/etc.

Another 'No' vote here.

 

I voted this way for the same reason

I don't think it is the use of spice in saison that is the issue, but how it is done

 

I agree with quite a bit of this, but I also think a major factor is commercial needs and turnaround times. The Dupont yeast produces a much more peppery, spicy flavor than French saison yeast and many commercial breweries use the French or at least a blend for a quicker turnaround. I used to brew something much closer to Hennepin myself, but have been much happier with Dupont yeast and no spices of late.

 

@VikeMan Do we really have to wait 48 hours? This poll is a done deal.