What is saison? | The Craft Beer Channel
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- Опубліковано 4 лют 2020
- What is saison? | The Craft Beer Channel
This week we ask what seems like a very obvious question, but one with a very complicated answer. Welcome to Jonny's three step course in understanding what a saison is - including, the traditional, modern and post-modern versions. It also doubles as a very vague crash course in brewing history which will likely cause fury in the comments.
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Just back watching your stuff, just great stuff. Makes me interested in beer again!
I always like trying different breweries Saisons because they can differ hugely. Always good variety! Cheers from nashville Tennessee🍻
Great video, chaps. Saison is the best beer style. Thats what saison is. Ive started making my own. Simple recipe but takes know how and technique
To me this is the go to style. Love saisons. And always have one going out of the homebrewery.
The best beer style on earth. One of your best videos
Glad you liked it! Hoping to head back to Belgium soon as go to see Brasserie Dupont
Great episode gents! I haven't dabbled in saison yet, so now I have a few to look out for. :)
I've had that one you skipped, it's really cidery, I like it a lot.
I need to find ways to fit the word crushable into chats at my local breweries, such a fun word
Great video again!!
Yes! Love Saisons, think you could also do a whole video on Fantôme's post-modern-retro-alien genre of Saisons
Post modern alien saison! I would buy that if it saw it on the shelf.
New to the channel and loving it. What spice is more angular than clove!?!?! 😄 Great video, I am getting some Saison next trip to the beer store
Great video as always! The dry hopped Dupont it's pretty good too, at least the edition I tried (2017 edition, I believe)
God we love that beer so much. It's the only saison better than straight up Dupont!
Great video.
Cheers from the Netherlands. Love Saisons, nicely balanced. Try out Nevel brewery, Wild Saisons from Nijmegen. They have a great subtle style.
We have had some Nevel beers! In fact I think we put one on the channel
About to brew my first hoppy Saison. Not a traditional saison by any means, but I think it'll still be great. I can't wait for that funky goodness.
Not made a saison in our homebrew adventures yet but hoping to this year
Saison is a favourite style of mine.
Three breweries that realy stuck to me is Brasserie Du Bocq 1858 which I always get, such a refreshing and excellent beer. Brasserie Dupont Saison, untouchable, and also their Biologique which is nice since it is a lower abv and very seasionable. I almost like it more, depending on the occasion.
The third, I only had it once so my judgement can be flawed, but I remember it as one of the best beers I´ve ever had. It was from Brekeriet and their Noble Saison, such an refreshing and amazing beer. Be it the Brett that married the style of saison in a good way, I don´t know, but tasty it sure was.
What seams like a rule of thumb for me, the lighter the colour, the better.
Great video
Love Brad's hat.
Ahhh saisons, bready, fruity, or a bit tart. So much variety.
So turns out I absolutely had it wrong about Saisons. Cool vid!
Cheers! Glad we cleared it up!
I really like how you're able to distill all that information in such an approachable way. Wish you guys would come up with a "Level 2" version of your Beer School book. I remember finishing that book in one afternoon (over the course of two pints) down at my local.
Thanks Hansel! We have been looking into and talking about another book for a while. If we did something around Beer School what kind of chapters/content would you want to see?
@@TheCraftBeerChannel I quite like the breadth of topics covered in Beer School, but I guess there, it was more of an introduction to concepts and components.
Personally, I'd like more depth. For example, more details about particular styles and how they've evolved (like in this video) and, depending on who you're targeting the book at, maybe more geeky stuff like your videos on yeast and malt. In general (and again this is purely personal opinion) I think there're way too many "101/ 1001 beers to drink before you die" books and there seems to be a gap between that stuff and the literature aimed at (home)brewers.
For me saisons are only really good to have with a meal (chicken, Xmas dinner, Sunday brunch). Cuts through the greasy meat.
I struggle to enjoy saisons by themselves, but I've only tried saison du pont. Need to try this post modern stuff
Jonny has a Dupont with Xmas dinner every year. And several afterwards too.
Great video guys ^_^
Perfect timing, gents! I just bought my first 3 examples of Saison last weekend. When the GF asked what this style was, I very quickly realized how little I know about saisons haha
We are in ALL YOUR HEADS
Have you Beer Geeks done a video on beer glasses? Does the glass make the beer. ~ Enjoy your channel very much!
We havent done a specific video but our "taste beer like a beer judge" touches on it. But basically the best kind is thick glass, fatter body than rim, with a nucleation point.
Love a good Saison. We have some top notch examples here in Australia now. 🍻
Tell us who!
The Craft Beer Channel Black Hops Brewing do a great Raspberry Saison called Pink Mist as well as a beer called Beach House which is their Australian Saison. Currumbin Valley Brewing did a Ltd Ed Brettonomyces Saison around Christmas last year. Wolf Of The Willows Brewing have a great version. 🍻
The Craft Beer Channel Bridge Road Brewers also have a great Saison called Cheveliare. It’s awesome.
That St-Feuillien is soooo good though.
Just enjoyed a nice, strong Saison from Plan bee brewing. Fuggle is amazing if you haven't tried.
Love Plan Bee but not had that beer
@@TheCraftBeerChannel I'd keep an eye out for it, it's got a nice lemongrass forward to me, it's tart but not puckering like a sour would be.
First time I tried making beer, I was tasked with making a porter, but it came out not dark enough and tasted very funky. I thought it was horrible but my dad liked it. Then a couple of months later we tried a saison and I didn't like it at all but realized how similar it tasted to my beer, My dad ended up liking it. It was like I almost indirectly made a saison.
Sounds like your fermentation was stressed and too warm so you produced some saison yeast character!
@@TheCraftBeerChannel interesting, it's so crazy how different your brew can come out with one little thing being different
Although my all time favorite is Vitus by Weihenstephaner, Saison DuPont is a close second!
It's my favorite style. Some make a sour instead of saison. Some make a wheat beer with dupont yeast. I true saison is refreshing and vibrant.
But of course, as we say in the video, saisons CAN be sour! It depends what century you're aiming for...
@@TheCraftBeerChannel For example The Kernel, their saisons are sour as they warm to rome temperature.
@@darrencampbell6266 they are usually sour whatever temperature! They use a souring house culture and age in funky barrels.
Great to have a chance to meet Ross from Winter Craft Beer Festival and learn more about this upcoming event. Be there!
www.colorado.fm/winter-craft-beer-festival/
Mentions go out to a bunch of important members of the Colorado craft beer community and other festival supporters!
Saison was the name of a bar that bought beer from DuPont. DuPont placed Saison on the label so the guy on the delivery wagon knew where to deliver the beer. It was a thing breweries did. A style of beer? Probably not, just a story to make things interesting, and increased profit margin.
32 degrees? pretty sure blood temp is 37 deg and 32 would be too high for a lot of yeasts. How many of those beers did you have before filming lol? Not sure about the super spicy character on Dupont. Yeah, its there but it's not "super". Balanced - as you say in the intro. Nice stuff. But on a side note, I'm amazed at the variation in Saisons. Probably more random variations than any other style.
You are right blood is 37! However, we are 100% right on Dupont's yeast reaching 32. It is well known for it and part of that spicy character few other beers can achieve through yeast alone. But yes it would send most other strains into dormancy.
Where does the spiciness /clove character of Saison Dupont come from; is it the yeast?
It is indeed. The spice is a classic Saison yeast characteristic, though Dupont's house yeast is famous for fermenting at a very high temp so it is even more pronounced.
Links to the place where I can buy these Saisons ?
Beermerchants.com is your best bet!
@@TheCraftBeerChannel Thank you. Click on link , first ale that comes up. Northern brewing touch sensitive, £6.20 a can.. WTF?
Haha welcome to both the world of craft beer, the cost of hops and the amount of goddamn tax due on an 8% beer.
I've been pronouncing that wrong 🤣 but still good though
Dig the hat
is a saison the same as a Farmhouse ale?
Many farmhouse ales are saisons, but not all saisons are farmhouse. Farmhouse brewing should be beer that is made using local ingredients (originally from the farm where it was brewed). Because that would have included wild yeasts, farmhouse brewing occasionally is used to mean funky saisons with brett etc. But really, that local idea should also apply to the malt and hops
@@TheCraftBeerChannel cheers you guys are awesome.
I ask a question, CBC makes a video at the same time ish.
Got any others?! We're open!
Could someone help me out with the meaning of the phrase "angular spices"? Google was no help.
My first time watching this channel. Love the passion. 🍺
Hi Randall! I think what's meant is sharp flavours. So things like clove, turmeric are earthy, rounded flavours while others (Cumin, pepper) are sharper or lightly acidic/lemony is aroma. Does that make sense?
Thanks so much!
Many breweries in Ontario seem to be using Abby yeast to play it safe on the diastatic side of things I imagine. I've noticed any friends or tasting groups I share these "saisons" with don't like them as they are too sweet. So I'd say these are literally not saisons
Yeah if you are using a Trappist yeast that is not strictly saison (more like a Belgian Blond, strong or even tripel) and is unlikely to be dry enough. Abbey yeasts will typically take you to 1.010 or so and leave lots of fruity esters...saison should be both much, much drier and more spicy in aroma.
love you guys but the background noise is a tiny bit much
Humble apologies it was a busier night than we expected!
"I think 2020 might be even better for them..." Well THAT didn't age well!
I'll be doing a beer review video for Boulevard Tank 7 coming up soon. This video will help me immensely! I hope you dont mind that I use info from this video to use in mine? Feel free to check out my channel! Or search Working Class Beer Reviews!
I just love informed nonsense. Cheers!
Well technically @ £8+ a beer for a 3.2 %, fuck off is the best statement I hear...
Where did you get that price from?
@@TheCraftBeerChannel The local Pub that sold it when it was available. Most of Marks beers are pricey around here.
Weird. Well in London it was half that! And people say London is expensive!
@@TheCraftBeerChannel I know! I think in the south they've taken London prices and ++ them for keg.