• Saison Beer Style
• What Is A Saison Beer
• Saison Beer Recipe All Grain

French-Style Saison is a Belgian Saison style beer brewed by Sierra Nevada Brewing Co. In Chico, CA. Score: 86 with 22 ratings and reviews. Last update:.

“Saison” literally translates in French as “season.” At the farmhouse, brewing served as a means to preserve the late harvest grains while occupying the time of the farm workers during the cold winters in north central Europe. Emily Hutto set out on a quest to find out how craft-beer brewers across the country defined “saison.” Here’s what she found. Polling craft-beer artisans about what makes a saison a saison, I received diverse responses, to say the least. Dann Paquette of Pretty Things Beer and Ale Project. Jun 26, 2013  The yeast really is the main player in a saison, and you have tons of strains to choose from. This recipe uses Wyeast 3711 French Saison. It's an especially good choice for extract brewers. Since you're not performing a mash, you can't control the fermentability of the wort. Prairie Ale, the first beer produced by Tulsa, Oklahoma’s Prairie Artisan Ales, became the baseline for the rest of Prairie’s lineup. This classic saison is brewed with pilsner malt, wheat malt, flaked wheat, and cane sugar. The spiciness of the beer comes exclusively from the addition of Saaz hops. French Saison ™. Species: Saccharomyces cerevisiae var. Diastaticus A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative. French Oak Saison New Belgium Brewing. The rye and spelt grains in the saison contribute to a medium-light body while the Huell Melon and Tettnang hops give aromas of honeydew and white pepper. The result is a rustic, goldenrod yellow saison offering pleasant lemon and white grape aromas and a bright, mouthwatering sourness with a clean, dry finish. A true blending of inspirations.

Saison (French, 'season,' French pronunciation: ​[sɛ.zɔ̃]) is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned.^[1] It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol.

History[edit]

As a beer style, saison began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months.^[1] These farmhouse beers would have been of a lower ABV than modern saisons—around 3 to 3.5% ABV on average, rising in the early 20th century to between 4.5 and 6.5% ABV.^[2] In the Middle Ages, the low-gravity beer was served as a clean source of hydration for workers who consumed up to five liters per day.^[3]

Brewing outside the summer months was common for all brewers before the invention of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer, during the height of airborne bacteria activity. Farmers possibly also brewed during the cooler months to provide work for their permanent staff during the quieter period.^[4]

After brewing, the beer was stored until the summer when the main consumers would be seasonal workers ('saisonniers').^[5]Serato scratch live windows 10.

Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version.^[4] Although most commercial examples now range from 5 to 8% ABV, originally saisons were meant to be refreshing and it is thought they had alcohol levels ranging from 3 to 3.5%.^[2]

Modern saisons are generally highly carbonated, fruity and spicy — sometimes from the addition of spices.

Composition[edit]

Saison Beer Style

The type of malt determines the color of the saison, and although most saisons are of a cloudy golden color as result of the grist being mostly pale or pilsner malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. Some spice character may come through due to the production of esters during fermentation at warm temperatures.^[6] Modern examples brewed in the US tend to copy the yeast used by the Dupont Brewery, which ferments better at warmer temperatures like 29 to 35 °C (84 to 95 °F) than the standard 18 to 24 °C (64 to 75 °F) fermenting temperature used by other Belgian ales.^[7]

References[edit]

1. ^ ^abPhil Markowski (9 Sep 2011). The Oxford Companion to Beer. Oxford University Press. p. 711. ISBN9780195367133. Retrieved 27 November 2012.
2. ^ ^abYvan de Baets (25 Dec 2004). Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition. Brewers Publications. p. 120. ISBN9780937381847. Retrieved 27 November 2012.
3. ^Markowski, Phil (2004). Farmhouse Ales: Culture and Craftsmanship in the European Tradition. Brewers' Publications. ISBN9780984075676.
4. ^ ^abYvan de Baets (25 Dec 2004). Farmhouse ales: culture and craftsmanship in the Belgian tradition. Brewers Publications. p. 98.
5. ^Yvan de Baets (25 Dec 2004). Farmhouse ales: culture and craftsmanship in the Belgian tradition. Brewers Publications. p. 99.
6. ^Markowski 2004, p. 166.
7. ^Markowski 2004, pp. 168–173.

Bibliography

• All About Beer Magazine, Volume 24 Number 4, September 2003
• The Beers of Wallonia, John Woods and Keith Rigley, Stourside Press (1996), ISBN0-9529238-0-7
• Markowski, Phil (2004). Farmhouse ales: culture and craftsmanship in the Belgian tradition (Print). Boulder, Colorado: Brewers Publications. ISBN978-0-937381-84-7.

External links[edit]

What Is A Saison Beer

• A seasonal search for the phantom of brewing, Michael Jackson, BeerHunter.com

Saison Beer Recipe All Grain