Gotta say a good beer but not as saision-like as I was hoping for. Yeast profile wasn't very saisonish, and the body was wrong for a saison. As a beer it was quite nice, but not a true saison. btw had on draft if that matters.
Hey Basser
Started by
cavman
, Jun 14 2009 08:43 PM
2 replies to this topic
#1
cavman
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Posted 14 June 2009 - 08:43 PM
#2
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Posted 15 June 2009 - 07:15 AM
Id like to know what the goal was for the beer. If you are calling it a Brown Saison, then i would expect to have a slight lingering Brown Malt note along with the typical spice from either the yeast or hops, or even from both. And of course Saisons are dry, so the body should feel that way on the pallet as well. But when i think of Brown Malt and Spice, this doesn't seem to me to work well together unless things are carefully layered. Instead maybe calling it a Farmhouse Brown or Dark Saison would work better.We did a 1.098 Impy Stout for our 23y/o Pappy barrel and capped the tun with Brown Malt and Kiln Amber for the second running's. Then tossed in the Farmhouse yeast strain into the second running's. We called it a Farmhouse Brown and when we served it at two different Fests, people were all over it.
#3
MolBasser
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Posted 16 June 2009 - 06:10 PM
I will have to refer these comments to the brewer who created the beer.BrewBasser
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