<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-04-19 #78 Saison 1 Thomas Nylander Nørgaard Erik Guldberg 2015-03-27 2015-04-19 676.2765565 640.0000000 0 0 4500 1800 0 0 <_MOD_>2015-03-27 Brouwland gryde 1217.2978018 160.0000000 1 0.3000000 67.6276557 1 1 900.4622351 90.0000000 10.0000000 1 84.5345696 0.0000000 4.0000000 0.0000000 743.9042122 0.0000000 0.0000000 83.0000000 100.0000000 <_MOD_>2015-03-27 Saison Belgian and French Ale BJCP 2008 3 16 0 1.0480000 1.0650000 1.0020000 1.0120000 20.0000000 35.0000000 2.3000000 2.9000000 5.0000000 14.0000000 5.0000000 7.0000000 A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. 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. 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. 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. 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. 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 http://www.bjcp.org <_MOD_>2015-03-27 Temperature Mash, 1 Step, Medium Body 128.7499832 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 67.6276557 640.0000000 0 Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>2015-03-27 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2015-03-27 Saccharification 0 321.8749580 152.0000000 60.0000000 15.0000000 67.6276557 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 128.7499832 161.6327464 0.0000000 <_MOD_>2015-03-27 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 389.5026137 128.7499832 182.0000000 0.0000000 <_TExpanded>1 0 1217.2978018 160.0000000 0.3000000 <_MOD_>2015-03-27 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2015-03-27 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2015-03-27 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2015-03-27 Ingredients 7405 1 1 7182 7 <_XName>Ingredients 16 <_MOD_>2015-03-27 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 141.0958720 105.8219040 3.0000000 82.5000000 0.0000000 72.2891566 0 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 90.0000000 0.6591259 Pale Liquid Extract <_MOD_>2015-03-27 Rye Malt (Weyermann) Germany Weyermann 0 1 31.3938315 17.6369840 3.0000000 63.0000000 0.0000000 12.0481928 0 2 1.5000000 4.4000000 30.0000000 10.3000000 0.0000000 0 1 50.0000000 Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma. 90.0000000 0.4890289 Caramel Rye (Weyermann) <_MOD_>2015-03-29 Caramel/Crystal Malt - 80L US 0 1 36.3321870 5.2910952 80.0000000 74.0000000 0.0000000 3.6144578 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 90.0000000 0.7087375 <_MOD_>2015-03-29 Cane (Beet) Sugar US 2 1 0.0000000 17.6369840 0.0000000 100.0000000 0.0000000 12.0481928 0 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 7.0000000 Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities. 90.0000000 0.0800000 <_MOD_>2015-03-27 Target 0 2 12.6400000 2.0000000 4.7619045 1.9047939 0.1763698 15.0000000 60.0000000 0.0000000 7.1003911 5 0 1 2.0000000 <_MOD_>1970-02-04 Prima Donna 2013 Havdrup 1 2 5.0000000 2.0000000 95.2380955 16.3029189 3.5273962 15.0000000 10.0000000 0.0000000 20.3670976 6 0 1 0.0000000 <_MOD_>2015-03-27 Danstar Belgian Saison Ale Yeast Lallemand 0 1 0 0.0000000 1.0000000 1.0000000 7.0000000 7 1 2015-03-27 2015-03-27 200.0000000 68.0000000 98.0000000 60.8000000 89.6000000 0 0 0 5 2015-01-30 <_TExpanded>1 2 0 0 1.0560000 1.0100000 1.0180000 1.0110000 885.9222891 1.0350000 30.0000000 2.3000000 5.2000000 6.0000000 1.0070000 30 155.0000000 0 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1