Wow time has flown, the #SupSaison weekend is almost a week old and I still haven’t posted a wrap up. I haven’t posted at all to be honest I’ve had a crazy few weeks with work and after long hard days I just couldn’t face another few hours tapping away at a laptop, so, I’m sorry…
I know the guys at the venues I mentioned last week had a real blast and I thank them and everyone else who joined in, wherever you may be, most sincerely.
At “Chez Hardy” I hosted a tasting night that lasted quite a bit longer than normal, it lasted way after midnight as it happened and well past Saisons too as it goes.
I opted for a mix of various styles, traditional well-tested standards, international attempts at mirroring the style, home-brew, flavoured, hybrid variations using saison yeasts and an Imperial. The results were quite surprising as none of the real favourites voted for were what I’d consider bang on typical style with most having a twist of some description in the mix. I’ve added a full list further below which includes descriptions not of my writing, this info gleaned from brewery websites etc and presented as a formal beer list to guests on the night. (Glamorous eh?)
- Red Willow – Faithless XIV Gin and Tonic Saison (Macclesfield) 4 Votes
- Baird Brewing Saison Sayuri (Japan) (Equal first place) 4 Votes
- Brasserie de Silly – Saison (Silly – Belgium) 3 Votes
- Belgoo – Saisonneke (Brasserie La Binchoise, Binche, Belgium) 2 Votes
- Green Flash – Saison Diego (San Diego – California) 1 Vote
The night didn’t end there though, as because we were in such good company, I decided to open my long overdue bottle of Roosters Baby Faced Assassin, closely followed by a bottle of Stone Double Bastard. Thankfully as this was after midnight and SupSaison had unofficially closed the top five remained as they were otherwise the Roosters would have swept the board, it was absolutely stunning even though it was a year old.
We had a blast on the night, I hope you did too. I’ve already had requests to get another started, with suggestions of either Barley Wines or Lambics as the featuring beer style, what do you think, it’s of course open to further suggestion/debate??
Note: There were no real tasting notes taken as this was supposed to form part of the wider twitter tasting event and therefore any comments made would have been live on the night, but here is the beer list:
Order of beer service ~
Traditional Belgian/French styles
St-Feuillien – Saison (LE ROEULX – BELGIUM)
St-Feuillien’Saison is what the Belgians call a beer of the terroir,
A traditional farmhouse ale with all the rich savour of the fertile land of southern Belgium. Saison, a warm golden blonde ale, is a top-fermented classique. Thanks to secondary fermentation in the bottle, Saison has an unmistakable flavour full of rich nuances and a slight tang.
Belgoo – Saisonneke (Brasserie La Binchoise, Binche, Belgium)
Dry hopped Saison, A really refreshing flowery hoppy beer with not that too much of bitterness going on. The hops are really more of a kind of flowery-fruity-citric aromas.
Brasserie La Chouffe – La Chouffe (Ardennes – Belgium)
LA CHOUFFE is an unfiltered blonde saison beer, which is re-fermented in the bottle as well as in the keg. It is pleasantly fruity, spiced with coriander, and with a light hop taste.
Brasserie de Silly – Saison (Silly – Belgium)
Its taste is remarkable, light and favourably combined to offer a tone that is both modestly sweetened and fruity, leaving the mouth with a refreshing feel as is constantly asked of it.
Brasserie Fantôme Saison (Soy-Erezée, Belgium)
This is a tremendously delicious, textural, and fizzy county ale, bright gold colour, citric and sour, reminiscent of a good champagne or lambic but in a class all its own.
Fantôme – Golden ale, 8% alc. by volume, with a wonderfully musty and characterful aroma. There are many drinkers out there who believe this is the “Nectar of the Gods.” Certainly no other brewer makes beer like this, in Belgium or anywhere. How many beers of 8% plus offer such fresh fruitiness? A solid Belgian saison beer at its base, with an unusual overlay of fruitiness.
Green Flash – Saison Diego (San Diego – California)
Unfiltered golden farmhouse ale, brewed with Seville orange peels, Chinese ginger and grains of paradise. Light, bright, spicy aromas, lively carbonation and earthy flavors co-mingle with musty notes that add funky complexity.
Baird Brewing Saison Sayuri (Japan)
A fascinating mixture of down-to-earth simplicity and understated complexity. Brewed entirely with pale base malts and Japanese candy sugar (except for a hint of roasted barely for color contribution), Saison Sayuri is relatively light in body and sprite in flavor. The nose is an immensely complex amalgam of aromas – bubble gum-like phenolics from the Belgian yeast, floral and fruity notes
from dry hopping, and a subtle hint of citrus and spice from the addition
of Japanese daidai peels (daidai is a very sour type of Japanese orange). A splash of sour daidai juice also was added to the wort which manifests itself in a stealthily citric-sour finish.
Leeds Brew – Saison de la Maison (Neil Gardner – Leeds)
Very classic, dry Saison, medium bodied with fruity yeast and peppery phenols dominating.
A massive thanks to Neil from LeedsBrew for sending me this at his own expense (I owe you one). It was not at all out on it’s own and I’d guess with some certainty that if I hadn’t said it was home brewed, nobody would have known.
Flavoured and style variations
Red Willow – Faithless XIV Gin and Tonic Saison (Macclesfield)
This isn’t just a Saison with a splash of Gordon’s and a glug of Schwepps added to it. The G&T flavours are provided by use of juniper and lemongrass respectively.
Flying Dog – In de Wildeman Farmhouse IPA
Brewed for Bierproeflokaal In de Wildeman’s 25th Anniversary. This brand new brew is an unfiltered American IPA hopped with Citra and fermented with Saison yeast.
The Bruery – Saison Rue
Saison Rue is a unfiltered Belgian/French style farmhouse ale. This is a beer of subtlety and complexity, with malted rye, spicy, fruity yeast, biscuit-like malt backbone and a slight citrus hop character.
Cigar City – Guava Grove
One of Tampa’s nicknames in addition to the CigarCity is the Big Guava. It earned the moniker from local newspaper columnist Steve Otto in the 1970’s. The nickname eventually gave rise to one of YborCity’s most popular annual events, Guavaween. We brew Guava Grove in tribute to Tampa’s fruity nickname. Guava Grove is brewed with a French strain of Saison yeast and sees a secondary fermentation on pink guava puree. Slightly tart with a dry finish this is a refined beer that is perfect for sharing. Pairs well with a wide variety of cheeses, seafood and light fruit salads.
Brasserie Fantôme – Pissenlit
Dany, the offbeat brewer at Fantôme, will try anything, and the results are always interesting. A beer made from dandelions would be worth a try if only because no one has ever brewed one before, but the great news is that this is actually a very good beer.
Dany and some cohorts get busy every spring picking bushels of dandelions that grow in the fields around the picturesque farmhouse brewery. The yellow flowers are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion “tea” that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer – golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there.
It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, “wet the bed” – this also happens to be the British folk-name) for precisely this reason.
Marble – Special Imperial Saison (Marble & Dark Star colab, brewed in Manchester)
Imperial Saison brewed in partnership with DarkStar. Classic spicy yeast notes with with a warming alcohol kick.