Belgian-Style Saison Archives - Page 15 of 133

Explore Beers By Style

Session In The Rye

Jun 232013

Alcohol by Volume (ABV): 4.5% Brewed By Lawson’s Finest Liquids Warren (VT) Vermont USA North America (802) 272-8436 http://www.lawsonsfinest.com WE WANT YOU to give us your review. Submit your review of Session In The Rye below.

Liquid Sunshine Ale

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 5% Brewed By Lawson’s Finest Liquids Warren (VT) Vermont USA North America (802) 272-8436 http://www.lawsonsfinest.com Want to share your review of Liquid Sunshine Ale? Submit your review below.

Liquid Sunshine Ale

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 5% Brewed By Lawson’s Finest Liquids Warren (VT) Vermont USA North America (802) 272-8436 http://www.lawsonsfinest.com The human brain only operates as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. So, regular consumption […]

Farmhouse Rye

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 10% Brewed By Lawson’s Finest Liquids Warren (VT) Vermont USA North America (802) 272-8436 http://www.lawsonsfinest.com The dude abides. Does Farmhouse Rye? Submit your review below.

Farmhouse Rye

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 10% Brewed By Lawson’s Finest Liquids Warren (VT) Vermont USA North America (802) 272-8436 http://www.lawsonsfinest.com Thank you sir, will you have another Farmhouse Rye? Give us your review below.

Vera Mae

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 6% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Maybe it’s the beer talking but do you love Vera Mae? Submit your review below.

Vera Mae

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 6% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com May the wind always be at your back, the sun upon your face and may the winds of destiny carry you aloft to dance among the stars. Would you take Vera Mae with […]

The Myth Of Saison

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Is The Myth Of Saison something that would make Michael Jackson (Not Jacko) proud? If so, give us your review below.

The Myth Of Saison

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com I was in the Virgin Islands once. I met a girl, we ate lobster and drank pina coladas. At sunset we made love like sea otters. That was a pretty good day. Why […]

Phenomenology Of Spirit

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Have you tried this beer? Share your thoughts on Phenomenology Of Spirit by filling out your review below.

Phenomenology Of Spirit

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Have you tried Phenomenology Of Spirit? Share your review by filling out your review below.

Juicy

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7.4% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Have an opinion about Juicy? Submit your review below.

Juicy

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7.4% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Good people drink good beer. Is Juicy good? Let us know with your review below.

Florence Wheat Saison

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 5% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Does Florence Wheat Saison tie the room together? Give us your review below.

Florence Wheat Saison

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 5% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Did you try this beer? Enter your review of Florence Wheat Saison in the below form.

Flora

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 4.8% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Did you experience Flora? Give us your review below.

Flora

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 4.8% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Buy the ticket, take the ride. How is Flora? Let us know below.

E.

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Beauty is in the eye of the beer holder. Share your review of E. below.

E.

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 7% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Are you a fan of E.? Enter your review of E. below.

Clara Grisette

Belgian-Style Saison

Jun 232013

Alcohol by Volume (ABV): 4.2% Brewed By Hill Farmstead Brewery 403 Hill Rd Greensboro Bend Vermont USA North America (802) 533-7450 www.hillfarmstead.com Would you like to share your opinion of Clara Grisette? Submit your review below.

Belgian-Style Saison Traits

Click the below buttons for a more detailed description of Belgian-Style Saison traits

Beer Style Description

Golden to deep amber in color and light to medium in body. Malt aroma is low to medium-low. Esters dominate the aroma, while hop character, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation. Belgian-Style Saisons may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like. Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.

Alcohol By Volume Range

5-7

IBU's Range

20-35

Aroma

High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.

Appearance

Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.

Flavor

Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.

Mouthfeel

Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.