Friday, January 11, 2008


(from BJCP)
16C Saison

Aroma: Fruity esters dominate the aroma. Complexity is often contributed by hop aroma, comlex higher alcohols, herbs and spices, and phenols. Generally, the malt aroma is low. No diacetyl.
Apperance: Destinctive pale orange color with a dense, rocky head. Clarity is generally good.
Flavor: Bitter but not assertively so, providing a refreshing character. The hoppy, fruity flavors typical of this style may include citric notes, and often the addition of several spices and herbs. Hop bitterness is moderate, and hop flavor may be moderate to high but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides sufficient structure for the other complex flavors which may include a quenching tartness. No diacetyl.
Mouthfeel: Light to medium body. Very high and carbonation with an effervescent quality. Alchohol level can be medium to high.
Overall Impression: A fruity, hoppy, highly carbonated, moderatley strong, refreshing ale.
History: The style has origins in the traditions of the "March beer" brewed at the end of the cool season to last through the warmer months. It is now brewed year round.
Comments: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium.
Ingredients: Pale malt dominates the grist, and a very small fraction of Vienna or Munich malt contributes a touch of color. Hop bitterness and flavor may be more noticable than in many other Belgian styles, and Saison is often dry-hopped. A number of different spices and herbs may be used to add complexity, interest, and uniqueness to each brewery's products.
Vital Stats: OG: 1.055-1.080
IBU's: 20-45 FG: 1.010-1.015
SRM: 6-12 ABV: 4.5-8.1%
Commerical Examples: Saison Dupont, Moinette, Laforet, Saison silly, Sezoens

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