Clean Saisons

Same. I brew a few every year for local comps and have won a few golds with both a Belgian Saison and a French Saison. The French style is basically the Wallonia region of Belgium and tend to have more Brett forward examples and I use Brett C for a little fruit forward note. I still have a bottle in my basement from a brew in May 2019 that I've been mulling opening.

 

So you are fermenting with a combination of a Saison yeast strain (3711?) and Brett C? Do you co-pitch the Brett C with the ale yeast strain or do you pitch the Brett C after primary fermentation is complete?

Cheers!

 

I have heard the term going back in brewing circles for an easy decade at this point and it has always referred to any beer that was fermented with a Sacc strain of yeast. Am I the only one who remembers Brett, lactose, and pedio being described as bugs? I am with @cavedave on this one, brewers do not utilize their labels. I love the saison style but have allergies to Brett. I can't tell you how many saisons I have passed up simply because the brewer did not include any information regarding the microflora inside the damned bottle.

 

Although I prefer to get 'dirty', I have no qualms about coming clean

 

I knew eventually we would agree on something. And it only took 3,416 days!

 

For one version I use straight Belgian yeast (3724, sometimes 3544). For the other version, I use 3726 (Farmhouse), let it hit terminal gravity, then add the Brett C and let that sit for a month or more when the gravity stabilizes again. Then I keg and let it age for maybe 3 weeks. This was a 10gal batch so 1 vial of Brett C was enough. I think 2 vials would've been too much funk. I want it to be barely noticeable.

 

Yeah, I also interpret "clean" saisons as being straight saccharomyces strain beers.

I agree that breweries don't do enough to describe their beers on the label. That's across the spectrum, not just in the category of saison. But you know the text would interfere with the geometric patterns...

 

Wouldn't the funk level remain the same regardless of the amount of microbes pitched? Terminal gravity is terminal gravity, no?

 

the flavor profile will change with time and temperature.