The 750 Saison

This has been my favorite style for more than a year. I found Cahoots Saison by Uinta on sale middle of last year and bought a ton of it. I found a bottle last week hidden away and drank it, was totally surprised how well it held up. I think you will be pleasantly surprised on how some of those older bottles held up. Have fun @zid, will be watching this thread.

 

Or just hitch up your oxen and start working your fields before winter sets in. As long as the day-to-day life part is accurate, the beer intake shouldn't seem so extreme. lol

 

Saison are tough as there is such a wide range in this style. From ones that are spice, to ones that are funky, to ones that are funky/ Sour.

I personally would suggest OEC. Most there saisons are funky/ sour. Blends of Young, Mid, and Old saison's.

 

Which drinking experience do you prefer (cold vs. warmer)?

Cheers!

 

But then there are also folks who seem to believe that brewing a beer, any category of beer, outside its country of origin isn't doing any category any favors. Any and all evolution should have stopped 100-150 years ago.

 

May I present Saison Dupont I had only ticked this beer before so today I officially wrote a review. Cheers everyone and may this thread last all summer at least!




4.3/5 rDev +3.1%
look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.5

Pours yellow and softly aglow with a bit of haze. A stream of lively bubbles is constant. The head is a crown of white foam that will leave the characteristic Belgian style lace . Nose is dynamic. Bold fruitiness. Lemon and grass. Funky earthy, wet hay. Spice to tickle the nose like the stuff that brings a bee to a flower. The malt is superb. Cracker; and supple enough to be seen on the nose but without any sweetness to it. The table sugar they must have added is like a soft summer breeze in this beer. Elusive and simply accents the lemon so that would call it lemon peel or bright lemon. Taste follows the nose. The hops show every bit of their character with herbal and floral. The malt is creamy and it is gentle but abundant and the hops never exceed it. The funk is sweaty and accents every last feature of the beer. From the nose to all the flavors that funk adds something. it too never exceeds the flavor itself and the beer shows impeccable balance. The carbonation is ample and bubbly but not fizzy and it does not bite hard so all the texture you are noticing is from flavors. That is excitement in beer! Vibrant hops and lemon give over to a moment of tartness as the spice and the hops bitter finish the beer malty. Dramatic and cheerful. A graceful beer that is traditionally used to receive people to the table. The farmhouse ale.

 

Great stuff! Thanks for sharing. Who knew a story involving dandelions and bed wetting could make me so thirsty?!

One bottle of Pissenlit is all I have ever had, but it was enough to make me a fan. "Rustic" is a great way to describe this beer. From what I have read, brewer Dany Prignon has become sort of infamous for his odd ingredients/recipes which can cause inconsistencies from batch to batch. It's kind of exciting to me that you never know what you're going to get when you open a bottle, but I'm sure there are people who have spent a good deal of money and been burned by them that would disagree. Either way, it seems like a Fantôme beer is going to take you on a ride and give you a memorable experience. Glad to hear you had a good one.

 

I think the burnt/smokey taste was a temporary aberration that was caused by some malfunctioning equipment a few years back. I seem to recall Dany owning up to it after he corrected the problem.

 

Dupont and Tank 7 are the only two in this style I've had. It is the next style I want to branch out into. I love them with food or by themselves.

 

For food pairings with my saison today I did fried catfish with fresh oregano and lemon. lots of black pepper and a plalin old turkey with mayo and nectarine. I found the yeast at the bottom of the glass to taste pineappley.

 

I prefer Saison at a cool temperature as opposed to cold. Cellar temp is ok too. I like a spicier drier saison. Cheers.