For the past couple years, I've been all over the IPA. The more I brew, though, my tastes are expanding and becoming more refined. When I started appreciating good beer, I couldn't drink Belgians at all. At the time, it seemed like I couldn't deal with the carbonation. I'd be burping and farting for days!
Now, I am actively seeking them out (the beers, not the farts.) And I grab a saison whenever I see one. Dupont, Oast House, St Feuillien, Ommegang.
So, of course, now I'm wanting to brew my own. The past three years, I've been very happy with my PA, IPA, stout, kolsch, quad. Is there anything I should keep in mind that would differ from brewing these styles? Anything that specifically makes a saison pop? What about kegging vs. bottling? Carb volumes?
I appreciate your feedback.
Now, I am actively seeking them out (the beers, not the farts.) And I grab a saison whenever I see one. Dupont, Oast House, St Feuillien, Ommegang.
So, of course, now I'm wanting to brew my own. The past three years, I've been very happy with my PA, IPA, stout, kolsch, quad. Is there anything I should keep in mind that would differ from brewing these styles? Anything that specifically makes a saison pop? What about kegging vs. bottling? Carb volumes?
I appreciate your feedback.