need advice on oaking a saison

Discussion in 'Homebrewing' started by SFACRKnight, Oct 1, 2016.

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  1. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I picked up some oak beans, and while I already have some soaking in various spirits, I have an idea for a lighter saison brewed with nelson sauvin and aged on white wine soaked oak beans, and a red saison aged on red wine soaked beans. The problem here is I don't know a thing about wines. Hopefully I can get some crowd sourced inspiration here. With the white saison I am looking for something dry and complimentary to the nelson hops. With the red, I am more open, but it also has to compliment the eesters of a saison. No brett for these beers, just straightforward saisons.
     
    #1 SFACRKnight, Oct 1, 2016
  2. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    If you are looking for what wine to complement the nelson sauvin, you want to go with a Sauvignon Blanc from the Marlborough region. They have the same taste profile as the hop, you will get lemon grass, and grapefruit out of a lot of them and they are in a pretty good price point at abt 10 to 12 a bottle. Good ones that I know of are Kono, Ned, Fernland really haven't had a bad one. Most of these wines are not normally aged in, usually stainless as they are highly acidic and have a dry finish
     
    #2 donspublic, Oct 1, 2016
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  3. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    @donspublic is right about the New Zealand Sauvignon Blanc for the white saison although that is a wine that doesn't see oak, so I am not sure about that part. @OldSock did a NZ beer with Sauv Blanc, but I can't remember if it was a saison.

    what yeast and grains for the red saison? Hops? I'm trying to think of a red wine and it really depends on what you are aiming for, something like a Beaujolais Village would probably work for most "red saisons" and it would not cost too much.
     
    #3 wspscott, Oct 1, 2016
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  4. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    Plus it isn't tanic like most rich reds are, more on the fruit side
     
    #4 donspublic, Oct 1, 2016
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  5. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    With the red I haven't put alot of thought into grain bill. Pils, wheat, some black prinz to sparge with for color, maybe carafa 2. Its going to take alot more thought to put that one together. I was thinking red, dark, and earthy. Some woodsy and earthy hops, a bit of fruitiness from the wine, like a hibiscus tea maybe. Just thinking out on paper right now. Lol.
     
    #5 SFACRKnight, Oct 2, 2016
  6. jcruz_

    jcruz_ Initiate (0) Dec 3, 2015 Guam

    @SFACRKnight did you ever brew the white saison? Was planning a Nelson saison for my next brew, and was considering oak as well. Interested in your results.
     
    #6 jcruz_, Jan 30, 2017
  7. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I just bottled it. My suggestion is to utilize maybe some lacto to give it some tartness, and to use the French saison yeast instead of Belgian if you use wyeast. The nose was all pineapple and wine, but it tasted like hot dog water to me. We'll see what it tastes like after carbbing up.
     
    #7 SFACRKnight, Jan 31, 2017
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  8. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    By chance is there a woman's influence steering you to "wine'ify" what could be a perfectly delightful Saison without any input from the grape?
     
    #8 PortLargo, Jan 31, 2017
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  9. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Nope. Just plain old curiosity.
     
    #9 SFACRKnight, Jan 31, 2017
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