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At my home brewery, I have brewed more with the original cultures than commercial versions. When I started playing with the traditionally harvested slurries and dried kveiks, I suspected that unpredictable refermentation or sourness sneaking in after bottling might be a problem. I have never had such problems. One imperial stout fermented with the original version of Sigmund’s kveik aged beautifully in the bottle. But I store all my beers in a cool cellar. Most beer styles fall into types roughly according to the time and temperature of the primary fermentation and the variety of yeast used during fermentation. As the terminology of brewing arose before the advent of the science of microbiology, "yeast" in this context may refer not only to fungi but to some bacteria, for example Lactobacillus in Berliner Weisse. Brewery Ommegang is one of a couple of breweries you’ll likely find on the shelves of any old bottle shop. The Cooperstown brewery isn’t among the “hypest” breweries around, but Ommegang manages to produce some spectacular Belgian-style beer. Not least of which is their lineup of saison. Hennepin is a classic, but if you find a specialty one-off or seasonal ale, we recommend scooping it up.

Color: The color of a common saison beer is from straw to dark brown. However, it commonly takes on the hues of fruits, darker malts, or other ingredients as they are added to the brewing process. While Liège's saison disappeared after the First World War, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of Hainaut, who sold it as a 'cuvée réservée' luxury beer, which was 'to be served at room temperature like a good wine' and 'to be poured with care'. [3] One of my favorite recipes with kveik is called Stoutland, which is a stout that tiptoes the line between what is acceptable as a stout and an entirely new (to me) combination of flavors. The tangy kveik esters bouncing off of all the chocolate and my pretty robust hopping rate make for a very angular and unique stout. Here’s the recipe: Buried Acorn Brewing Co.’s Stoutland clone Nordic and Baltic feast ales are very drinkable and on a sweet side. If the beer goes sour, the beer is dumped and the brewer reverts to yeast that doesn’t make beer sour.The specifics tend to get muddied in personal preference and opinion, but most brewers would agree that while saison refers to a specific style, farmhouse ale stands in as a sort of catch-all for any ale that’s “saison-ish.” You’ll find grisettes, low-ABV Belgian sours, some pale ales, and table beers within that guideline.

The type of malt determines the color of the saison, and although most saisons are of a cloudy golden color as result of the grist being mostly pale or pilsner malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use wheat. Perceived Malt Aroma & Flavor: Medium to high malt and caramel sweetness. Very low levels of roast malt may be present. The Glenwood Springs-based brewery and blendery uses nearly 100% Colorado ingredients when brewing their beer and a carefully constructed house culture consisting of saison yeast, Brettanomyces, and lactic acid bugs during fermentation. However, if you’re looking to dig deeper, some think both saisons and farmhouse ales have narrower definitions.Alan H. Varnam, J. M. Sutherland (1994-04-30). Beverages: Technology, Chemistry and Microbiology. Springer, 1994. p.323. ISBN 9780834213104 . Retrieved 1 May 2011. These properties were probably typical also for a large share of brewer’s yeast before the invention of single-strain laboratory techniques. In fact, genetic studies have revealed an old kinship between kveiks and brewer’s yeast. This is a fascinating story that is well documented in Historical Brewing Techniques and Larsblog. Herb and spiced beers include herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops.

As you can see this recipe is pretty simple and in many respects that’s what Belgian beers are like. It gives a chance for each ingredient to take centre stage. It is very important that you choose a good yeast strain because this will be a pronounced flavour in your strong pale ale. I have recommended White Labs WLP570 Belgian Golden but of course you can substitute this for something else. There’s a relatively large branch of homebrewing that could be described as alternative brewing or traditional brewing. These folks view brewing as cooking or a traditional craft, as opposed to today’s engineering-like brewing. Farmhouse yeast sounds like an obvious tool for them. I should stress that these flavors aren’t usually aggressive. Traditional farmhouse beers are brewed for drinkability. Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. A low to medium-low, soft and chewy caramel malt flavor should be present. Beers like L’Ete and Smallish are restrained and highly approachable. And they pair with just about any food. Hacienda’s beers have begun popping up in various bottle shops, so keep your eyes peeled for some funky Wisconsin goodness.

a b Ogle, Maureen (2006). Ambitious Brew: The Story of American Beer. Orlando, Florida, United States: Harcourt Books. ISBN 978-0-15-101012-7. Modern classification of the strength of alcoholic beverages for the purposes of taxation and regulation typically discriminates according to the percentage of alcohol by volume, generally abbreviated as abv. Additionally, although less common, some brewers throughout the world use also alcohol by weight (abw), [7] particularly on low-point versions of popular domestic beer brands. At the relatively low alcohol concentrations of beer, the alcohol percentage by weight is roughly 4/5 of the abv (e.g., 3.2% abw is equivalent to 4.0% abv), [8] but this becomes increasingly inaccurate as the alcohol concentration increases. Unlike some of the other styles that dominate in one area or another pale ales strive for balance. Typically being a modest ABV and some of the bubblegum, clove and banana flavours that are brought to the fore in other styles are subdued. The grist is usually a high proportion of Pilsner malt and an addition of Munich or Vienna to add a maltiness and body. Sugar which plays an important part in Belgian brewing is not necessary in most cases due to lower ABV. Hops used to balance not in a leading role.