What's a saison

[Brew Cat]

is it French or Belgian? Wallonia was part of France until mid 1800s
but besides that Its a really cool style and should have its own category, maybe it does
I mean farmhouse beers were brewed anywhere there were farmhouses
I suppose you could name the beer by the yeast you use Belgian or French
I make a Saison that I inoculate open air in my orchard for fermentation

 

[Minbari]

I would say it's more of style than a region. They are made in both countries. I think the Belgians are better.

 

[Brew Cat]

I would say it's more of style than a region. They are made in both countries. I think the Belgians are better.

a few are but not really as many as brewed in the US
I've read the style was almost extinct in Wallonia and is still pretty much extinct in France
there are more saisons brewed in the US than anywhere else
I prefer the term Farmhouse Ale

so what is your favorite recipes?
I've not brewed one recently but been thinking on it
I have some odds and ends
some flaked wheat and dried citrus also a packet of T-58 laying around figured to make a farmhouse beer/saison

 

[Sandy Feet]

I like to make the French ones better.
In 5 gallons, mine are basically 2lbs of wheat and the rest Pils. Maybe, some Vienna. If you want super, super dry, you can do a little table sugar too.
I use Saaz and EKG and White Labs French Saison yeast. Mash at 148. Ferment at 68 until low krausen and start bumping up the temps into the mid 70s little by little.
The French Saison yeast will probably finish close to 1.002 without sugar. I did get one to finish at 1.000 with sugar.
A lemon in the mash is kind of cool, too, if you want to play around.

 

[Minbari]

a few are but not really as many as brewed in the US
I've read the style was almost extinct in Wallonia and is still pretty much extinct in France
there are more saisons brewed in the US than anywhere else
I prefer the term Farmhouse Ale

so what is your favorite recipes?
I've not brewed one recently but been thinking on it
I have some odds and ends
some flaked wheat and dried citrus also a packet of T-58 laying around figured to make a farmhouse beer/saison

I don't know. Saison du pont is the gold standard in saisons IMHO.

There is one here in st Louis that gets rave reviews. Tank 7 from boulevard brewing. Doesn't compare

 

[Brew Cat]

although good todays saisons have come a long way from du pont in my opinion
I've used 3711 the Dupont strain and belle saison
also soured some and also had a mock solera going for a while when I bottled
at one point I used to brew them a lot now only one or two a year
I go through brewing phases
I have that T-58 that is not a Saison yeast per say but Ill see what I can coax out of it
I have Phil Markowskis book around here somewhere
yeah Ive fermented hot but generally I just open ferment and let them free rise
I may hold the T-58 back a bit not looking to get to Belgany

 

[Dave Y]

Saisons are funky and cool. In the 1970's context, not currently. You know, when funky was good.

I tend to consider Saison a Belgian affair, but do recognize they did not corner the market. I've used a couple Belgian yeast strains, and the MJ French Saison with good success, with some IPA's last year and what I'll call a 'farmhouse' ale. I find this 'style' fun, taking people's sensory info and palate in different directions.

 

[Craigerrr]

Sounds like you need to add your name into the Quarterly brewer bucket and put forth a saison for us to brew when your name gets pulled!

 

[Brew Cat]

Well what about Biere de garde and Biere de Mars
I'm planning a week in Luxembourg next year
Maybe I can do some research
But in the meantime reading
Seems like Biere de garde is similar to an Alt but stronger and de Mars lighter and happier
I've not brewed either of those
I have some research to do

 

[Megary]

I can’t define a Saison, because I’ve had so many and some are nothing like the others, and frankly some are just too much for me. But to each their own.

My opinion—->

Your favorite Saison will start with your favorite Saison yeast and you won’t know what your favorite is until you experiment with them all. Gotta love this hobby!

I like my Saisons dry, for sure. But they don’t have to be BONE dry. 1.007-004 is just fine. I like a bit of citrus to balance the character coming from the yeast. I think that makes the beer more drinkable, crushable, summery to me. I don’t care for too much yeast flavor contribution and I like to ferment my Saisons on the cooler end, then let it go wherever towards the end. Even still, I rarely go beyond 75F. That still allows the yeast to let me know I’m drinking a Farmhouse/ Saison without it getting in the way of repeat drinking. I also prefer to keep the ABV closer to session range. To me, a good Saison/Farmhouse is perfect for the Summer and repeat drinking. It’s a special beer and not for everyone, but when done right it’s addicting. YMMV.

I popped one open tonight for the occasion!

Lemon Farmhouse, inspired by John Rowley of Rowley Farmhouse Ales.
https://www.brewersfriend.com/homebrew/recipe/view/883940/lemon-farmhouse

 

[Megary]

For anyone interested in brewing Saisons, here is some required reading. Thanks to Drew Beechum.

https://www.maltosefalcons.com/blogs/brewing-techniques-tips/a-guide-to-saisons-and-saison-yeasts

 

[Zambi]

Well what about Biere de garde and Biere de Mars
I'm planning a week in Luxembourg next year
Maybe I can do some research
But in the meantime reading
Seems like Biere de garde is similar to an Alt but stronger and de Mars lighter and happier
I've not brewed either of those
I have some research to do

A whole week in Luzembourg
It's a tiny but beautiful country

 

[Dave Y]

Well what about Biere de garde and Biere de Mars
I'm planning a week in Luxembourg next year
Maybe I can do some research
But in the meantime reading
Seems like Biere de garde is similar to an Alt but stronger and de Mars lighter and happier
I've not brewed either of those
I have some research to do

I have not done a true to style BdG or BdM yet, but I have used Belgian / French yeast strains maybe 9-10 times in a mix of farm house, Belgian style IPA (whatever that really is) and a Tripel. Going to pick one for this year to bring into the schedule. I am probably going to re-do Belgian-ish IPA https://www.brewersfriend.com/homebrew/recipe/view/1555555/biipa

I'm finishing up the 2nd 2.5gallon keg soon, and the more I have it, the more I think I gotta do this one again. So I'll do something else in this theme and BIIPA