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 full range of aromas and flavors.
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.
Good beer but I think I missed the timing on hop addition because it wasn't as flavorful as I'd expected. Could be user error though!
J
J.L.
Always excellent
E
E.
Our first brew came out great
Long time drinker first time brewer here. Choose a saison since its hot here. Did 2 weeks primary fermentation @ about 78F and 2 weeks bottle conditioned. Came out great!
T
T.
tasty, but approaching dubbel
Mine turned out very brown like a dubbel, though I did add 8oz. of brown sugar. Maybe my boil was too vigorous or the brown sugar added more flavor and color than I thought it would- dark sugar flavors were prominent despite 1.006 FG. SafAle BE-134 dry yeast @ ~82F was truly Belgian-y and wonderfully fruity. Could have been more phenolic for my taste.
If I were to make this again, I would try 1. a shorter boil, 2. no sugar, 3. Wyeast 3711 or 3724.
Good beer but I think I missed the timing on hop addition because it wasn't as flavorful as I'd expected. Could be user error though!
J
J.L.
Always excellent
E
E.
Our first brew came out great
Long time drinker first time brewer here. Choose a saison since its hot here. Did 2 weeks primary fermentation @ about 78F and 2 weeks bottle conditioned. Came out great!
T
T.
tasty, but approaching dubbel
Mine turned out very brown like a dubbel, though I did add 8oz. of brown sugar. Maybe my boil was too vigorous or the brown sugar added more flavor and color than I thought it would- dark sugar flavors were prominent despite 1.006 FG. SafAle BE-134 dry yeast @ ~82F was truly Belgian-y and wonderfully fruity. Could have been more phenolic for my taste.
If I were to make this again, I would try 1. a shorter boil, 2. no sugar, 3. Wyeast 3711 or 3724.
Click here for recipe kit instructions
