What to add to a Saison

I currently have a cider/saison blend on tap (about 60/40 cider to saison). It's delicious. Better than either of the individual beverages by themselves.

 

I am a big fan of mixing sweet orange peel, corriander, and grains of paradise. Here is a recent discussion on the topic (pro and con):

http://beeradvocate.com/community/threads/not-happy-with-peppercorns.94686/#post-1389599

 

I like doing orange peel, crushed coriander, and pink peppercorns. Probably a similar outcome.

 

Heat.

 

I prefer to have my Saison yeast strain ‘make’ the spices and fruity flavors.

Cheers!

 

I use orange peel, ginger and GoP.

 

Also a good approach.

 

I have twice brewed a Black Currant Saison. I don't have the specifics in front of me, but I used pickled lemongrass, coriander (half of it cracked, the other half whole) and also dried black currants in a 15 gallon batch. The lemongrass and coriander I remember putting in with 10 minutes left in the boil, and used the entire contents of the containers (neither were big). The black currants were put in at flameout and were left in for about 20 minutes , and that was somewhere in the 3lb range.

The beer had a little more tartness than the usual Saison, and a little more complex. It was not so much as to overpower the natural spiciness from the yeast.

My second batch was given out as a wedding favor almost 2 years ago, and I got tons of great feedback; some of them were consumed recently. If you are interested in the exact recipe, I will be more than happy to look it up later.

 

I did a sage, rosemary, and lemon peel saison for Thanksgiving last year. Nice combination and went well with the turkey.

 

This is my preference as well. I've only made 2 saisons so far but 3711 has given me both times a nice spicy profile. If anything I would add some citrus zest next time (possibly tangerine or grapefruit).

 

Lemongrass....

 

I have brewed with 3711 a couple of times and my beers turned out to be more spicy than citrusy (although there were some citrus tastes in the background). My favorite aspect of 3711 is that it is a beast of a yeast! It ferments with no fuss. I ferment with 3711 in the 70’s and I am done primary fermentation in one week (I condition for an additional week in the bucket).

If you are looking for a nice combination of spice and fruity (citrusy) flavors I highly recommend that you try White Labs Saison III yeast (WLP585). It is a specialty strain that will be available this July-August. I will be brewing a Saison (again) with this yeast this summer.

Cheers!

 

I've got a wild saison sitting on blueberries. Tasted amazing last weekend, and it's not carbbed yet.

 

I like to add golden naked oats to get some berry sweetness in the grist...

Other than that, I let the yeast be my guide and do all the spicing.

 

Just did one with orange peel, grapefruit peel, and grains of paradise.

 

Why was just in a homebrew comp where someone brewed a Cucumber Saison... unfortunately, I did not get to try it, but it did make it to the final round.

 

I agree completely, currently have 2 saisons bottled, one with 3711, one with Dupont strain, same grain bill fabulously spiced by the unique yeasts.

Cheers

 

I've got one fermenting now that I used Orange zest, blended peaches, cilantro and then I'm going to add WLP644 to it tonight and let it hang out for a week or so.

 

Moar Hops