What's going on here? Going through both top 100 list and wondering how these are being differentiated? (prefer just the single list)
I still don't understand the dividing line. Checked the beers that I've rated in both categories, and several of the beers in Belgian Saison seem like they would fit well in Modern Saison, and both of the Modern Saisons seemed fairly traditional to me (both are from closed breweries, so no chance for anyone to go back and see for themselves.)
You wouldn't have. The update was soft-launched after a recent discussion in the Society forum, where we've finally begun to split up Saison. And, although I've done some bulk moves based on keywords, it's going to collectively take us a while to move beers around.
After making some adjustments, the line should be very clear now. Belgian Saison: https://www.beeradvocate.com/beer/styles/129/ Specialty Saison: https://www.beeradvocate.com/beer/styles/244/ ("Modern" is now "Specialty" and the description for both styles have been updated. I also updated the title of the thread.)
I was surprised to see that I've had several of each Saison style, given I haven't had many. I figured that when they split I'd have to hunt one down.
Thanks for this update! I’ve been trying to clean up some accumulated beer review notes on my phone and upload them on BA. There is one of these I had a while back that I wasn’t quite sure of, or where it would be a good fit.
This post sent me to the list. Looks like I need to review Apex Predator the next time I pick some up!
Description for "Specialty" states: The list of methods and ingredients for this is so wide. Skimming the first page of beers currently listed in the "Belgian saison" category, it looks like almost all of them should be moved to "specialty" when including these methods. I understand that a ton of beers still need to be moved regardless (is this a realistic goal?), but I'm wondering if a BA user can even easily name more than 10 saisons off the top of their head that fall outside of this list of methods and ingredients. With the goal of trying to be helpful, I'd like to ask @REVZEB if the above is what he had in mind. Was the driving force for creating a new category a desire to potentially put Ommegang's Hennepin in a separate category from Saison Dupont?
I was thinking separating the wild leaning from the "traditional" saisons. But are you saying we need to further #SplitUpSaison?
Not to speak for @zid , but I thought his point was that the Specialty Saison definition covers a lot of what most people would think to be a Belgian (or Traditional, or whatever) Saison. It's not like adding spices to a Saison, or a tart/sour Saison isn't out of the realm of tradition in Belgium.
I totally get this and appreciate the division. As a broad style, saison covers a lot of ground. From beers like Dupont and Tank 7 to Hennepin and Funkwerks to Casey and SARA. Different flavor profiles, different yeasts, different processes, etc. I see more variation there than with most IPA sub-styles.
