Saison Deliciousness

Discussion in 'Beer Talk' started by CoastieSimon, Jun 4, 2013.

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  1. TheRealDBCooper

    TheRealDBCooper Initiate (0) Mar 17, 2010 Svalbard & Jan Mayen Islands

    I've drank a a lot of this beer (close to the end of my case) and "sour" is not a word I would use to describe it....
  2. Premo88

    Premo88 Poo-Bah (2,146) Jun 6, 2010 Texas

    That's quite a story. Tell it again.


    It makes me pucker up like lemonade. If that's not "sour," you tell me what it is and I'll call it your word.
  3. sketchpunx

    sketchpunx Initiate (0) Sep 4, 2008 New York

    IMHO saisons varie alot from one another. Also american breweries don't typically make the best ones.
    Solid american versions I've tried:
    Saison Diego (green flash)

    Good Belgian ones worth seeking out:
    Anything from DuPont (esp avec bon Voux)

    I've also heard that Saison Rue from bruery is fantastic, but have yet to try it.
    devlishdamsel likes this.
  4. devlishdamsel

    devlishdamsel Initiate (0) Aug 1, 2009 Washington

    Your kidding right?
    CelticAleMan and beerme411 like this.
  5. AndrewM661

    AndrewM661 Initiate (0) Dec 31, 2012 California

    I know I would love to see more saisons and triples....
  6. devlishdamsel

    devlishdamsel Initiate (0) Aug 1, 2009 Washington

    Or perhaps the shape of your tongue makes it so you don't find yourself gagging on the bitterness you are imbibing. most of the people I know of who can't stand extremely bitter pungent flavors are supertasters. Sometimes the bitterness is so intense that you literally gag in the back of your throat ( this used to happen to me). I am insanely stubborn and while with some beers this still occurs I carry on. Also the book I am reading goes on to mention that certain aroma's can actually counteract perceived bitterness, whereas other aroma's intensify them. Apparently hops which are heavier in polyphenols that are of floral nature as opposed to a spicy nature can make beer seem less bitter.
    But anyhow assuming saisons are for women is insanely short sighted. They are cultural and Belgian in nature. Which has absolutely nothing to do with gender.
    metalmistress1349 and Boonedog like this.
  7. VladTepes

    VladTepes Initiate (0) Oct 18, 2012 Finland

    Americans can't USUALLY brew good Saisons. Belgians just do it better. Of course there is few exceptions...
  8. VladTepes

    VladTepes Initiate (0) Oct 18, 2012 Finland

    Saison de Lente are better!
    CelticAleMan and TheRealDBCooper like this.
  9. VladTepes

    VladTepes Initiate (0) Oct 18, 2012 Finland

    Btw is that brett beer?
  10. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    To make a good saison you have to spike temps. Most breweries can only chill them down. It's a technological barrier. Of course, I am sure there are breweries that manage to let the ferm temp do it on its own, but I've seen schedules that go upwards of 90f and most brewhouses are cold, not warm.
  11. Sam21

    Sam21 Initiate (0) Dec 14, 2009 Connecticut

    Absolutely. Jack D'or does it very well - a very tasteful and unique hoppy saison.
  12. lcplvr

    lcplvr Initiate (0) Nov 16, 2011 Tennessee

    Just last week I had my first saison (two in fact) at The Wicked Weed Brewery in Asheville, North Carolina. One was called "Passion Fruit Saison" and the other was "Dry Hopped Saison." I didn't know anything about saison at the time but I was plesantly surprised by the taste of both of the ones I tried. I don't think they tasted like any kind of beer I have ever had before, but I will definately be back soon to try these two again and some of the others they have on tap at this place.
    metalmistress1349 likes this.
  13. enjoi

    enjoi Initiate (0) Mar 7, 2013 North Carolina

    Wicked Weed Passion Fruit Saison. And i dont care if you call me a girl. Its that good.
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  14. keysburg

    keysburg Initiate (0) Mar 28, 2012 Massachusetts

    Yeast? Many breweries have a particular yeast culture that gives their brews a specific flavor... Shipyard perhaps being the most notoriously bad, Ommegang being the flip side in a brewery that focuses on Belgian and therefore uses a Belgian-type yeast culture. I can think of a number of reasons why a brewery might not want to culture/experiment or otherwise mess with multiple yeast cultures. Not the least of which is that some of the Belgian type yeasts can be fickle with their off flavors and therefore more difficult to get a consistent product.
    metalmistress1349 likes this.
  15. LambicPentameter

    LambicPentameter Initiate (0) Aug 29, 2012 Nebraska

    Absolutely kidding. About some of the comments that I'd seen earlier in the thread.

    Tank 7 is one of my favorite beers and the idea that saisons are a gender-specific style is laughable to me.
  16. LambicPentameter

    LambicPentameter Initiate (0) Aug 29, 2012 Nebraska

    Saison Rue is delicious. Better than Saison Diego, but not quite as good as Hennepin. Another American saison that's quality (imho) is Tank 7 from Boulevard. Someone else mentioned Saison de Lente, also from The Bruery, but I think I prefer Saison Rue a bit more. Of course, I love rye, so...
  17. TheRealDBCooper

    TheRealDBCooper Initiate (0) Mar 17, 2010 Svalbard & Jan Mayen Islands

    I have no idea what to tell you. Maybe you had a mislabeled beer, but Barn Burner is not even close to sour let alone sour enough to make someone "pucker up like lemonade."
  18. mjtiernan

    mjtiernan Initiate (0) Feb 15, 2008 New York

    Yeah, VA gets Tank 7 which I'm hugely jealous about. Also....Brooklyn Sorachi Ace. Do it.
  19. Danny1217

    Danny1217 Initiate (0) Jul 15, 2011 Florida

    Saisons are easily one of my favorite styles, and they're catching on in the US. There's so much that can be done to make a saison interesting, so I think we will only see the popularity of saisons rise within American craft brewing.
  20. CelticAleMan

    CelticAleMan Initiate (0) Dec 11, 2010 California

    Whoa, buddy. Hold your horses. When I got into craft beer in 99-00, this may have been true. Now many of the best saisons are brewed here in the U.S. Please inform me of Belgian saisons that are clearly better than stuff that is made by Logsdon, Hill Farmstead, Tired Hands, Upright, and many others now. I love Fantome, Dupont, Blaugies, and even Glazen Toren but these are not much, if at all, better than many of saisons being produced in the U.S. now.
  21. Blanco

    Blanco Zealot (597) Oct 11, 2008 Pennsylvania

    I pretty much agree with everything you are saying, but I think this is really a function of the number of breweries operating in the US today. As a percentage, a tiny fraction of American brewers make great saisons.
  22. Janeinma

    Janeinma Devotee (438) May 24, 2009 Massachusetts

    I have tried a few and I really like Seventeen by Weyenbacher , my only minor complaint is that at 10.5% it really goes to your head quickly.
  23. BetterBeerPlz

    BetterBeerPlz Initiate (0) Sep 8, 2007 Arkansas

    I've started trying some saisons and I appreciate all of the interesting flavors in this style. Tank 7 is a little too smooth and balanced for my tastes. I really like Prairie Hop and Prairie Standard. Saison Diego is OK, but the price tag seemed out of whack.
  24. Kuester

    Kuester Initiate (100) May 14, 2012 Colorado

    I love being in Colorado and having access to Funkwerks, their Saison and Tropic King are top notch. Still, there's something about Saison-Brett that can't be beat IMHO, even by the Belgian breweries.
    SFACRKnight likes this.
  25. mtomlins

    mtomlins Savant (949) Mar 12, 2010 Canada (ON)

    I think a relatively underrated saison is Great Divide's Colette.
  26. Starkbier

    Starkbier Initiate (0) Sep 19, 2002 Maryland

    Not really true, nor is it hard to do in a unitank. All you need to do is pitch at say 75-78F and turn off the glycol. Then set the glycol to about 88-90F. Primary fermentation of a 17P beer will generate quite enough exothermic activity to achieve at least a 10F rise.
  27. drocpsu

    drocpsu Initiate (190) Dec 25, 2006 New Hampshire

    Love saisons. Bring 'em on.
  28. SFACRKnight

    SFACRKnight Poo-Bah (2,083) Jan 20, 2012 Colorado
    Society Trader

    Funkwerks crushes most saisons, and yeah, prairie artisanal ales have brett.
  29. Lledd

    Lledd Initiate (0) Apr 23, 2013 Massachusetts

    Tank 7 is yum
  30. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    So in a brewery where there is no heating mechanism, and the cooling jackets could be set to 88-90F, to cool if the temp went higher, you are saying that a good Saison could be made? I think that is in line with what I said

    ------ Of course, I am sure there are breweries that manage to let the ferm temp do it on its own, but I've seen schedules that go upwards of 90f and most brewhouses are cold, not warm-----

    But I also know of breweries that have external temps at 60F or lower on small barrel systems where it is unrealistic to get the temp anywhere near 80f. Obviously the ferm temps generate heat, but that is also only when the brewer does a full batch. Most breweries aren't set up to test a 5 gallon test batch that can heat itself enough, nor do all of them like to invest in more test batch equipment.

    As a side question, what is 17P of beer?
  31. Jacurdy60

    Jacurdy60 Initiate (0) Jan 23, 2013 Massachusetts

    Is Boulevard not in all 48 contiguous states? Tank 7 and Saison-Brett are both renowned. Boulevard don't play no shit.
    Reaper16 likes this.
  32. Dizbro21

    Dizbro21 Initiate (0) Dec 28, 2010 Connecticut

    Not in CT.
  33. gatornation

    gatornation Poo-Bah (12,229) Apr 18, 2007 Florida
    Society Trader

    only in about 25 states plus DC
  34. Starkbier

    Starkbier Initiate (0) Sep 19, 2002 Maryland

    17P is a general OG for many saisons, 16-17 degrees Plato, or about 1.064-1.072 SG.

    Im lost on your most breweries are cold comment, a tank is jacketed to apply glycol to attemperate the fermenter and chill the beer. Leave it off and the exothermic activity of the primary fermentation will climb, at least 10-15F above ambient. The trick is to pitch high enough at the start to hit the target temp at high krausen.
  35. rboinski

    rboinski Initiate (0) Mar 19, 2012 California

    Lagunitas has one in the tap room and it really just isn't that solid, at least not at the polish level of their distributed stuff. I think they make it for the experiment, but it is hard to compete with all the great ones already available. I really don't expect to see them put it out in bottles
  36. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    Oh Plato, duh. I always think in SG or OG/FG.

    And I get what your saying with the pitching temp. I'll have to try that. The ones that I've made, we pitched lower with the goal of starting the temp ower for the first 24 hours and then ramping up --- but as I said, we didn't have any equipment to ramp it up, which prevented getting the temp high enough to create any meaningful flavor. A saison with mild flavors is pretty meh -- and that is why I think that some breweries don't do it. I don't think that small batch sizes, like a nanobrewery has, in an industrial building with an ambient temp of 60F, can make a great Saison without a little more temp manipulation, but maybe I just need to experiment more with it.

    In any case, maybe pitching at a higher temp could work so next time I will try that and just let it ride.

    TSAFEVIL Initiate (0) May 31, 2012 Pennsylvania

    Ah ignorance...saisons were the traditional provision beers brewed by farmers(men) for anyone working on the farm. Low abv, thirst quenching, and packed with microflora. Saisons are the working man's beer. There are breweries who specialize in saisons, and that is basically all they brew. I suggest any of the following breweries: Upright, St. Somewhere, Crooked Stave, Tired Hands, Oxbow, and Stillwater.
    metalmistress1349 likes this.
  38. beercanman

    beercanman Initiate (0) Dec 17, 2012 Ohio

    Epic has a couple I enjoy, so does Avery
  39. metalmistress1349

    metalmistress1349 Initiate (0) Mar 20, 2013 North Carolina

    Can't add any more to this. Just the truth, right there. Look for saisons from the area that brewing style dominates (or any very region specific beer, for that matter)
    Blanco likes this.
  40. metalmistress1349

    metalmistress1349 Initiate (0) Mar 20, 2013 North Carolina

    SO JEALOUS. I've been lusting after Fantome after reading about it. I am pretty sure I've never seen it in store...EVER
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