- Product Details
- A pre-modern Belgian style that was made in farmhouse breweries during spring. Saisons are brewed hoppy and fairly strong in order to keep through the summer, but these beers are fantastic all year long. A terrifically complex beer arising from the interaction of simple ingredients. Hops give a bracing bitterness and floral overtones, with striking spicy, peppery and earthy tartness from unique yeast. Serve in a wide-mouthed glass at cellar temperature to appreciate this beer's full range of aromas and flavors.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Saison Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1056 Total Time to Make 2 months
- 4.7 / 5.027 Reviewsgreat brewI have this kit in keg and is currently my new favorite beer. Do I taste apricots? Nummy! I bought this beer after tasting Surly's Cynic ale and I am not disappointed.September 30, 2009A good SaisonIts sitting in the bottles now waiting to condition for a week or longer - but my initial tastes of the brew left me with a very favorable opinion of this kit. I think its going to be even more phenomenal once it sits a little longer.June 4, 2012Great for light 'Ommegeddon clone'I've brewed this beer several times, adding 1# Belgian Aromatic, 1# Belgian Pils, 2 oz aged Saaz whole hops (150f oven for ~3 hours) and Brett in 10-14 week secondary.Tastes excellent, a great, light Ommegeddon clone ready in just about 3 months!and above review was dead-on about the Wyeast Belgian Saison yeast, a better match for my tastes.also, holding the grains at 125f for 1/2 hour, then 155f for 1/2 hour seems to help the Brett, if you have the time & patience.April 11, 2010Great saisonJust opened mine about a month after bottling. I used White Labs saison yeast. The beer is great. My only gripe is that I didn't really push the fermentation temperature. I previously made a saison with Wyease Belgian Saison and kept it around 78-79 degrees and it really had that peppery and dry saison kick. This is obviously on my end and not Northern Brewer. Overall, the beer is quite good. Will buy again. Next time I will use the Wyeast Belgian strain and push the upper limits of the temperature to get some funky Belgian goodness.August 9, 2012AwesomeOK, this was worth the experiment. I brewed this for the most part according to the directions with one exception. I used half the hop addition in the boil and dry hopped the rest in the secondary for two weeks. I keged it up and was pleasantly surprised....This beer rocks. Definitely a nice, crisp refreshing beer.February 9, 2016Loved it...This brew is on my list for re-order. Does not disappoint, and I'm pretty sure I did everything I could to mess it up. Ran out of propane on the boil, had to let it cool overnight because it was too cold to use the wort chiller outside, fermented it in a 5 gallon instead of 6, etc... You get the point. My wife and I love this beer and would certainly recommend it to anyone interested in a quality saison.December 13, 2013Saison Dupont Clone?Update: After 5 weeks in the bottle I was able to get my hands on a bottle of Saison Dupont and decided to do a side-by-side comparison to see how true to the style this was. Man was I shocked to find how similar it was to the Dupont in taste and smell. Mine was darker in color but I'm sure that was due to using Golden Extract and being 6-8 months old. There were some very minor differences in taste and smell but if someone is looking for a Dupont clone I don't think you will be disappointed with this kit using Wyeast 3724. Just ferment at 90F from the start and give it time. I can't speak for what this beer is like with other yeast. From what I read, the 3724 IS the yeast Dupont uses so I guess it makes sense how similar this is. Thanks NB for another fantastic brew.July 10, 2011Great ResultsThis was another great recipe from Northern Brewer. I'm brewing it as a wedding favor this November when I get married. We did a test batch this spring for the Engagement party and it was a hit. I did add a pound of local honey and dry hopped it with rosemary to make it our Honeymoon Wedding Saison.May 2, 2012Perfect for a Saison with BrettI bought this as a base kit for a Saison w/Brett. It turned out fantastic. I used the French Saison Yeast and Brett C. I did not use a starter for either, but pitched at the same time. Was able to ferment in the 80's as it was summer and put it in the hot garage. Let it sit in the fermenter for 4 weeks and then transferred to keg. Tapped at 7 weeks, very tasty, funky Saison, one of my favorites to date.October 19, 2015
- Browse 3 questions Browse 3 questions and 4 answersHi,
I am in the process of brewing this kit. OG on January 2 (brew day) was 1.054 (pitched with a yeast starter that was 24+ hours activated). Fermentation started quickly and was quite active. Fermentation slowed down after a couple of days (airlock bubbling every 20 to 30 secs). The gravity reading I just took (after 13 days) is 1.030 (a stable reading for past two days). That gravity seems high to me - but I also recognize there is an expected, lengthy secondary still to occur.
Any thoughts on the 2G reading? Is this ready to rack to secondary?
RBBEST ANSWER: Hi there. I have my brew in secondary now and had a similar experience with the yeast stalling out. I did some reading and saw that this strain prefers warmer temperatures, since I can't keep the heater blazing all day I have put it periodically in a warm bath in the kitchen sink till it gets to about 80 degrees and it starts bubbling again like mad. In my reading it seems you either have to give it a lot of time or warm it up to get to your ideal gravity. Hope that helps!
-NHBoth the All Grain Saison and the Extract kit instructions from NB say that the optimal fermentation temperature range is between 70F and 85F. However, if you look on the back of the WYeast 3724 smack pack, it says the optimal fermentation temp range is between 65F and 72F. That's quite a disparity. Who's right, and why?BEST ANSWER: Great question. Those temperatures on the packet are the optimum pitching temperature - not the optimum fermenting temperature. You would ramp the temp or down from that general target once fermentation begins. The packs never say the optimum temp for fermentation on the packet, refer to this or Wyeast's website to check optimum temps. The correct temp for this yeast is between 70 and 95 degrees - but we do not recommend going over 85 for best flavor. Cheers!I'm pulling a Saison au Miel 1 gallon batch out of the fermenter this weekend and curious if I can pour a 5 gallon batch of this Saison on the yeast cake. The au Miel fermented on a half pack of Danstar Belle Saison. My thought is the cell count is high enough after the 1 gallon batch so correct me if I am wrong. Also curious if the Danstar Belle Saison is a good match for this brew. I've been reading up on re-pitching on a yeast cake and see an opportunity to give it a try. Am I trying too hard to create an opportunity? Thanks in advance for any comments.BEST ANSWER: Worth a try. I would wash and make a starter myself - but you may be able to just add onto the yeast cake. Though I never recommend that myself. Yeast is cheap and can make the whole difference between bad, good and great beer that why risk it? Should work for a low gravity saison though. Cheers!
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