TipsySaint
Well-Known Member
So i'm staring to do some research on how saisons have classically been brewed as well as how they are currently commercially brewed. These bad boys go all over the place!
It seems that they hinge around two very special items, yeast and spices!
So i'm thinking of trying out a few different combos of yeast.
A clean french saison yeast, and then maybe a french saison with some bottle dregs and some Brett C for flavoring.
I was thinking for spices some pink pepper, maybe a touch of salt, some orange zest and maybe a touch of ginger....
Since there are so many different ways to give this type of beer that "something special" I was wondering, what do you all do?
Do you have a house yeast blend, do you a some sort of crazy special ingredient?
It seems that they hinge around two very special items, yeast and spices!
So i'm thinking of trying out a few different combos of yeast.
A clean french saison yeast, and then maybe a french saison with some bottle dregs and some Brett C for flavoring.
I was thinking for spices some pink pepper, maybe a touch of salt, some orange zest and maybe a touch of ginger....
Since there are so many different ways to give this type of beer that "something special" I was wondering, what do you all do?
Do you have a house yeast blend, do you a some sort of crazy special ingredient?