Brett Saison, what is it?

It may not be a traditional saison (although it has brett), but is anyone a fan of Saint's Devotion?

 

There are some aspects of beer that can't be defined outside of experience and the words that trigger your understanding. "funky, musty, attic, barnyard, horseblanket, bretty" If you taste the beer and read reviews from people who consistently write detailed reviews then you are bound to observe those qualities in your own right and with a greater understanding.

 

Maybe grab a second? Drink a fresh one then compare it in a year.

 

More of a Belgian Pale Ale with Brett, but I thought it was awesome. Funked out, tart and crisp.

 

Now you're just getting crazy.

Actually, I meandered over to the 'Cellaring/Aging' forum and,...Good Lord! My beer needs now and in the future are gonna put my bank account on life support!

 

Yes, but not having them will put your social life on life support.

 

I don't know what else to tell you other than it's a fact. The fact it tends to be skunked due to the green bottle may add the funk you mention.

 

There was another thread that addressed the issues with Rayon Vert. GF replied that the batch of rayon vert from the winter was overly carbonated and they were working on adjusting the carbonation levels.

oh here it is, and looks like you posted there

http://beeradvocate.com/community/threads/major-over-carbonation-issue-with-rayon-vert.84816/

haven't had RV for a few months so i cannot comment on whether or not corrective action was taken.

 

http://beeradvocate.com/beer/profile/16866/49831

 

Fear not. I went right out and bought 4x Bigfoot.

Don't tell me not to succumb to peer pressure!

 

That about sums it up... although Elder Brett with some age on it is so damn good.

 

Well there you go. Waiting for the first "100% Brett Tripel"...

 

In other words, you have no idea and are talking out your ass. I have had it out of a brown bottle, and guess what - barnyard funk! Dupont says right on their website that they use multiple strains of yeast. As far as I know, they have kept their yeast blend a secret. Your "fact" is not really a fact as far as I know, but if you can explain further, I'm all ears. Or eyes.

 

Great! Now we have two people who have no idea but are accusing each other of ignorance. Gotta love these fora...

 

I know that I taste brett-y funk. I freely admit I don't know, but I also know that Saison Dupont is the best funkish saison there is. Whether or not they actually use brett shouldn't matter overmuch for the purposes of this thread, so being "corrected" by some knucklehead who has no idea whether his "facts" are actually true wasn't necessary nor called for. OK?

 

As much as might agree with this, I would prefer to see it handled in a less robust way--especially since it is, as you point out, of little importance.

 

The very first Fantome Saison I every had was the funkiest, horse blanket beer I ever tasted. It was eye opening to say the least. Sadly, not every bottle since has been the same.

 

Orval is the epitome of a brett beer. Saison is another Belgian style whose main characteristic is its floral dryness. Combine them and you get a beer so mouthwateringly delicious your taste buds will never be the same.

 

I'm not sure why you are overreacting and why you are calling me a "knucklehead". I was in no way rude. Is the title of this thread "Brett Saison, what is it?" Given the title doesn't it make sense to state whether a saison does or doesn't have brett? Saison Dupont does not have brett. End of story...And yes I do have an idea of what I'm talking about.

 

Not to totally piss on everyones parade, but you're all wrong...
If you want brett saisons, get your hands on some crooked stave. Chad has been experimenting with brett for a long time, and is isolating new strains and using them like most brewers use sacc. He has something in the neighborhood of 20 different strains that are used alone and together to ferment out his brews.
saison dupont... not a brett saison.
Brett can be used as a primary fermentation yeast or added in secondary or even at bottling. If added after the primary fermentationit will take a while for the brett to eat up the fermentables that are left over from the sacc fermentation.