Seen this beer style mentioned a lot lately but must admit I know very little about it.
May have had one once but was a bit tired and emotional at the time ;D
So, is it possible to buy examples of the syle in Dublin, and if so, what would people recommend?
Cheers
Saison Dupont is terrific. Can usually get it in Redmonds
The Galway Bay chain of pubs stock the Dupont, or at least the Dark Horse does. The Nogne saison is my favourite though - it's got more funk to it.
Closer to home, Kinnegar from Donegal have a Saison out (Swingletree at €4.00), and Bru from Meath have Mor at €4.70 (7%). Both available in Sweeney's. Plug over ;)
Quote from: Greg2013 on November 29, 2014, 02:46:40 PM
So what exactly is a Saison traditionally ? ;D
From the BJCP 2008 Guidlines:
16C. Saison
Aroma:
High fruitiness with low to moderate hop aroma and
moderate to no herb, spice and alcohol aroma. Fruity esters
dominate the aroma and are often reminiscent of citrus fruits
such as oranges or lemons. A low to medium-high spicy or
floral hop aroma is usually present. A moderate spice aroma
(from actual spice additions and/or yeast-derived phenols)
complements the other aromatics. When phenolics are present
they tend to be peppery rather than clove-like. A low to moderate
sourness or acidity may be present, but should not
overwhelm other characteristics. Spice, hop and sour aromatics
typically increase with the strength of the beer. Alcohols are
soft, spicy and low in intensity, and should not be hot or solventy.
The malt character is light. No diacetyl.
Appearance:
Often a distinctive pale orange but may be
golden or amber in color. There is no correlation between
strength and color. Long-lasting, dense, rocky white to ivory
head resulting in characteristic "Belgian lace" on the glass as it
fades. Clarity is poor to good though haze is not unexpected
in this type of unfiltered farmhouse beer. Effervescent.
Flavor:
Combination of fruity and spicy flavors supported by
a soft malt character, a low to moderate alcohol presence and
tart sourness. Extremely high attenuation gives a characteristic
dry finish. The fruitiness is frequently citrusy (orange- or
lemon-like). The addition of one of more spices serve to add
complexity, but shouldn't dominate in the balance. Low peppery
yeast-derived phenols may be present instead of or in
addition to spice additions; phenols tend to be lower than in
many other Belgian beers, and complement the bitterness.
Hop flavor is low to moderate, and is generally spicy or earthy
in character. Hop bitterness may be moderate to high, but
should not overwhelm fruity esters, spices, and malt. Malt
character is light but provides a sufficient background for the
other flavors. A low to moderate tart sourness may be present,
but should not overwhelm other flavors. Spices, hop bitterness
and flavor, and sourness commonly increase with the strength
of the beer while sweetness decreases. No hot alcohol or solventy
character. High carbonation, moderately sulfate water,
and high attenuation give a very dry finish with a long, bitter,
sometimes spicy aftertaste. The perceived bitterness is often
higher than the IBU level would suggest. No diacetyl.
Mouthfeel:
Light to medium body. Alcohol level can be medium
to medium-high, though the warming character is low
to medium. No hot alcohol or solventy character. Very high
carbonation with an effervescent quality. There is enough
prickly acidity on the tongue to balance the very dry finish. A
low to moderate tart character may be present but should be
refreshing and not to the point of puckering.
Overall Impression:
A refreshing, medium to strong fruity/
spicy ale with a distinctive yellow-orange color, highly carbonated,
well hopped, and dry with a quenching acidity.
History:
A seasonal summer style produced in Wallonia, the
French-speaking part of Belgium. Originally brewed at the
end of the cool season to last through the warmer months before
refrigeration was common. It had to be sturdy enough to
last for months but not too strong to be quenching and refreshing
in the summer. It is now brewed year-round in tiny, artisanal
breweries whose buildings reflect their origins as farmhouses.
Comments:
Varying strength examples exist (table beers of
about 5% strength, typical export beers of about 6.5%, and
stronger versions of 8%+). Strong versions (6.5%-9.5%) and
darker versions (copper to dark brown/black) should be entered
as Belgian Specialty Ales (16E). Sweetness decreases and
spice, hop and sour character increases with strength. Herb
and spice additions often reflect the indigenous varieties
available at the brewery. High carbonation and extreme attenuation
(85-95%) helps bring out the many flavors and to
increase the perception of a dry finish. All of these beers share
somewhat higher levels of acidity than other Belgian styles
while the optional sour flavor is often a variable house character
of a particular brewery.
Ingredients:
Pilsner malt dominates the grist though a portion
of Vienna and/or Munich malt contributes color and complexity.
Sometimes contains other grains such as wheat and spelt.
Adjuncts such as sugar and honey can also serve to add complexity
and thin the body. Hop bitterness and flavor may be
more noticeable than in many other Belgian styles. A saison is
sometimes dry-hopped. Noble hops, Styrian or East Kent
Goldings are commonly used. A wide variety of herbs and
spices are often used to add complexity and uniqueness in the
stronger versions, but should always meld well with the yeast
and hop character. Varying degrees of acidity and/or sourness
can be created by the use of gypsum, acidulated malt, a sour
mash or Lactobacillus. Hard water, common to most of Wallonia,
can accentuate the bitterness and dry finish.
Vital Statistics:
OG:
1.048 – 1.065
IBUs:
20 – 35
FG:
1.002 – 1.012
SRM:
5 – 14
ABV:
5 – 7%
Commercial Examples: Saison Dupont Vieille Provision;
Fantôme Saison D'Erezée - Printemps; Saison de Pipaix; Saison
Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise
Saison 2000; Saison Silly; Southampton Saison; New Belgium
Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang
Hennepin