tag:blogger.com,1999:blog-276581264737472765.post1351845615164708812..comments2024-02-27T20:46:58.487-08:00Comments on Bikes, Beer, and Adventures: The Great Saison Experiment: 8 Strains - Part 2Jeffrey Cranehttp://www.blogger.com/profile/01520169652639837640noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-276581264737472765.post-51854923613276746082012-12-03T09:12:15.840-08:002012-12-03T09:12:15.840-08:00Nick,
The more I use it the more I discover about ...Nick,<br />The more I use it the more I discover about it. I think the Brett Drie strain has a very wide range of flavors based on the wort it is put into. If used in a short chain wort like most Saisons, it does produce a spicy note. But if used in a long chain wort it will produce a lot of fruit flavor. And if used with hops the fruit flavor is even more intense.<br /><br />No worries - have you tried Brettanomyces Clusterianus ECY19 (East Coast Yeast) yet?<br />Don from Small Place Big Brews is going to send me a vial - http://smallplacebigbrews.blogspot.com/2012/11/review-brettanomyces-pale-ale.html<br /><br />It sounds like another interesting strain.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-7782279824233639862012-12-03T07:23:05.072-08:002012-12-03T07:23:05.072-08:00The Brett Drie is very much similar to a lot of Sa...The Brett Drie is very much similar to a lot of Saison yeasts. I find it to be very spicy in the Aroma, and fruity in the flavor department. <br /><br />Thanks for sharing that yeast with me back in the day. Dank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-90649581488084388182012-07-17T09:03:00.232-07:002012-07-17T09:03:00.232-07:00Thanks. It is one of my main reasons for homebrewi...Thanks. It is one of my main reasons for homebrewing. I'm going to do another one soon with a few more Saison strains that didn't make it this time.<br /><br />Well, I still have the wood experiment for you to taste (don't get excited the base beer wasn't very good and all the beers got a Brett infection so it is hard to pick out any wood flavors - this one will need a re-do). And once the Saisons are all bottled and carbed, I'll have you guys help me with tasting.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-23158766849021756592012-07-16T14:53:58.682-07:002012-07-16T14:53:58.682-07:00This is a awesome experiment. I need more dedicat...This is a awesome experiment. I need more dedication to pull something like this off. Can't wait for the results.Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-90731100804929310852012-07-09T08:16:12.132-07:002012-07-09T08:16:12.132-07:00Thanks this has been a lot of fun.
Your question...Thanks this has been a lot of fun. <br /><br />Your question is hard to answer, but I'll try. And I recommend you read the Farmhouse Ales book as he explains this all very well.(Link in the First Post)<br /><br />Traditionally, all Saisons were very sour and very much like today's lambics, but that was because everything was spontaneously fermented and brewed in the cold season and then drank during the warmer months. So all beer had some bacteria, wild yeast, brewers yeast and then had time to sour. Once sanitation and yeast isolation was discovered the flavors of these beers also changed. They could now be brewed year round and with better sanitization. I doubt the yeast strains were very pure especially on these small little farms, but the beer was now being brewed closer to when it was being consumed so the amount of sourness decreased. Plus, at that time light Pilsner beers were becoming hugely popular throughout Europe and could be produced for much cheaper than these farms. Most of the Farmhouse brewers shut down and the ones that remained started making beers closer to the mainstream beer. A few brewers stuck with the old traditions and a few new brewers tried to make beers like they used to, but most were influenced by the modernization of brewing and now brew cleaner beer with pure strains of yeast.<br /><br />And then when Americans started making this beer they all used pure strains from yeast banks and then we did't associate sourness with Saison. This is until recently when more brewers are understanding the history of the style and producing some very creative examples of the style.<br /><br />This is at least my interpretation of the history. So it is up for you to decide how you want to brew your Saison.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-5784131237610222492012-07-09T07:40:57.166-07:002012-07-09T07:40:57.166-07:00Thanks for the info. Those yeasts were on my list ...Thanks for the info. Those yeasts were on my list to try. Once I started looking into the number of Saison yeasts available, it was surprising how many possibilities that are available.<br /><br />Any recommended Fermentation profiles with the yeasts you listed?Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-85141479910025357002012-07-08T23:59:52.056-07:002012-07-08T23:59:52.056-07:00I'm a big fan of Wyeast 3726. The Saison d’Ép...I'm a big fan of Wyeast 3726. The Saison d’Épeautre from which it is from is almost the idealized saison in my eyes. I've also isolated the Jandrain-Jandrenouille, de la Senne, and Ellezeloise strains. I've had a lot of luck with the Jandrain-Jandrenouille strain. It dries everything out and accentuates any herbs or grassy hops you might add.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-66379255207936088612012-07-06T13:50:19.801-07:002012-07-06T13:50:19.801-07:00Great experiment, I am brewing a batch of Saison t...Great experiment, I am brewing a batch of Saison tomorrow with the Wyeast 3726. This strain apparently is easier than the Belgian Saison strain. As a sidenote I would like to mention/ask you whether the style Saison is generally regarded as a tart/ sour beer? The saisons I has (apart from Fantome) are not sour.Gerben Harteveldhttps://www.blogger.com/profile/05157837697113342082noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-90069315743478193232012-06-29T13:03:20.120-07:002012-06-29T13:03:20.120-07:00Jeff,
I'm bottling this weekend, at least the ...Jeff,<br />I'm bottling this weekend, at least the non-Brett versions. I'm also going to keg a part of the big batches and play with dry hops. <br /><br />Also James that you met at my house brewed a 3 way split batch that he is bottling soon. Lets find a date for an epic Saison tasting.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-54592807996907720682012-06-29T08:31:28.341-07:002012-06-29T08:31:28.341-07:00I can't wait to see (taste) the results of thi...I can't wait to see (taste) the results of this experiment. I am planning on doing a big batch of saison but focusing on adding different flavorings post fermentation (Thai spices, cucumber, mulberries, and fennel seed, pink peppercorns).<br /><br />We will have to do a big stating once they are all finished.Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-77455457838752542342012-06-28T11:57:57.209-07:002012-06-28T11:57:57.209-07:00I'd love to know what those ECY strains are as...I'd love to know what those ECY strains are as well. <br /><br />Nice experimentDank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.com