So I was looking up the different ale styles on BJCP in an effort to educate myself. I guess I diddn't realize how many styles there really were. So with my recent discovery I decieded that I need to eventually try them all, and brew them if I like them. The first one I decided to try is the Belgium Saisons. I have tried two so far (Saison Dupont and Ommegang), and I like them! So I thought I would pick the brains of my fellow brewers and see what they think of Saisons?

I haven't brewed one yet but I like the commercial examples well enough. I'm more partial to Tripels though.

Reading about them they sound very interesting, and the historical aspect is cool as well. I've only tried Ommegang's Hennepin and honestly wasn't impressed. It was beer, it was drinkable, but it wasn't good enough for me to want to buy it again. I'll give Saison Dupont a try at some point but it may be one of those styles I don't care much for. Glad you enjoyed it though!

Saison Dupont is an excellent example of the style. Saisons are very popular, especially in areas that are cooling challenged.

Mash low around 146F and use a pilsner malt. Don't get too fancy; hop to around 30 IBU's and no real need to add spices though some do. The yeast will do everything. Start fermentation in the high 60's and let it rise rise rise up into the 80's.

The idea is to get good attenuation so the beer will be fairly dry. A combo of phenols and esters gives it complexity. The resulting ale should be slightly tart, very effervescent and refreshing.

I have a keg conditioning since February (I drank its twin too early) and I may brew another this weekend. This is a brew that needs some conditioning so don't rush to drink it. Bottling works very well too...

Good luck.

There's a great article on saison in the curren issue of Zymurgy.

The classic Saison yeast (White Labs WLP565) is notorious for taking a long time to complete fermentation. When I did a Saison last year, I used the Platinum Release 'Saison II' yeast (WLP566), which is available in July/August. That worked out very nicely and it finished at 1.009 (only from 1.051, though) with no fermentation trauma.

They also have a new year-round strain, 'Belgian Style Saison Ale Yeast Blend' (WLP568), which supposedly "encourages complete fermentation in a timely manner". I haven't used it yet, but I probably will the next time I do a Saison. Unless it's July/August.

IIRC, Wyeast says to run their saison yeast around 90. As crazy as it seems, it makes great beer at that temp.

I cook my saisons with the Dupont or Farmhouse yeast at 90F.

I really like this style, first time I had it was at an all grain brewing demonstrations at Defalco's in Houston. It was the style being brewed so we had few bottles of Saisons in the process, it was a hot muggy day in Houston and the Saison hit the spot, very refreshing and just the right amount of spice. I have a couple recipes for a Saison that I will be trying very soon. Good luck with yours!!

See, if N8 says so, it MUST be right!

Wow guys thanks for all the info I will make sure to put it to good use. My house pretty much hovers around 70F. What would be a good way to encourage a warmer fermentation? I could keep the bucket in the garage but then the temp will change too much (yes, no)?

I really want to brew one soon does anyone have a recipe that would be willing to share?

I have heard to "put it in the hottest" part of your house. Maybe the attic if it doesn't get too hot.

I start mine in the upper 60's and just let it go up from there. I brew them in the summer and once they reach the temp of the basement they go outside on the back deck to finish. That can be pretty warm here in GA. I've never had a problem with 565 finishing doing it that way. Getting the yeast to fall out is a different story. That's some powdery yeast.

I have made saisons in the basement with the two "vss" strains from Wyeast that have come out in the past year or so. 3711 and 3726. I pitched at about 60F and the ambient temperature is about 62F. They both fermented great to a FG of 1.007. There was plenty of that saison flavor even at lower temperatures. I am crossing my fingers for the 3726 to come out again this summer, and if it does I will be very careful to save some for the rest of the year this time.

A friend made a saison with the 3711....that is one great tasting yeast! I'm hoping for a return of that one!

My last batch didn't get as warm as I had hoped. I started on one keg at about one month of age. Plenty of flavor but it improved significantly after cold conditioning for several more weeks. I'd say it wasn't ready by a long shot when I tapped the keg. It was phenolic, slightly estery and very clean tasting when it matured more and it got better as it got older..

So you guys who ferment outside on your hot porches, do nightly swings in temperature not adversely affect things? Or perhaps the day\night cycle brings about desired flavor characteristics?

Also, you who say you ferment at 80\90F - how do you hold those constant temps?

Fantome is my favorite.
Just awesome on a hot day. But it just hasnt been available here in NYC for some time. I miss it.
Hell, I even have that ghost tattoed on my wrist.
Dupont is great too. again, on a hot day...
I have a batch going now. I started it 3 weeks ago when it was warmer. I racked it to my secondary today. Very nice. I have been keeping it around 75*/78*. I am happy. I need to let it drop a few more points before I dry hop.
As far as holding the constant temps just keep it in a spot that stays stable. It can be hard in the summer. Thats why its such a great beer for summer brewing.
One of my favorite styles to brew and drink.