Saison%20Savant

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Saison Savant
The American Revival and Courage to Evolve a
Belgian Farmhouse Ale.
Jason Yester TRiNiTY BREWiNG COMPANY
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wHat is Saison ??
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Saison IS FRAME OF MIND
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Visceral Artisanal Interpretative Inspired Tru
ly Living
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• French- and Belgian-Style
  Saison
• Beers in this category are golden to
  deep amber in color. There may be quite a variety
  of characters within this style. Generally They
  are light to medium in body. Malt aroma is low to
  medium-low. Fruity 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. Brewer may
  indicate on the bottle whether the yeast should
  be intentionally roused or if they prefer that
  the entry is poured as quietly as
  possible.Original Gravity (Plato) 1.055-1.080
  (14-19.5 Plato) Apparent Extract/Final Gravity
  (Plato) 1.004-1.016 (1-4 Plato) Alcohol by
  Weight (Volume) 3.5-6.6 (4.5-8.5) Bitterness
  (IBU) 20-40 Color SRM (EBC) 4-14 (8-28 EBC)
• http//www.greatamericanbeerfestival.com/brewers-s
  ite/2010-beer-styles/
• Not Classified as a style until 2003

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Good beer should be a blend of tastes where no
single component overwhelms the others.
-Pierre Gobron, Brasserie d'Achouffe
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Saison

• Not a beer style, but rather a beer family
• (Trinity Brewing Co. has brewed over 50
  
• different Saison recipes in 5 years).
• Regional, Artisanal, Romantic
• Saison is Terrior
• Saison must be dry, light in body, and
• Spicy/Peppery.
• Saison can either be brewed as an authentic
• Belgian style or the newly evolving
• American Brewed Saison Savant.

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Origen - Wallonia
Wallonia Southern region of Belgium, bordering
northern France.
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History

• Originally brewed on Chateau Farms of Belgium to
  refresh migrant workers Saisonniers, 2-4 ABV,
  safer than water.

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• 2) Aged on barrels or completely fermented in
  old barrels.

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• 3) Brewed during slower winter months to drink
  during summer.
• 4) Original recipes were rustic and crude much
  like a Gueuze.
• 5) Sometimes brewed in a communal brewery. Only
  distributed within that
• town or farm.
• 6) As industry arrived, local farmhouse
  breweries declined in number.
• Larger Saison brewers emerged. Dupont
  Era
• American made Saison Saison Savants are now being
  brewed with a heavier
• use of spices, new regional ingredients,
  but still focusing on balance of flavors.

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Types of Saison
The Brewers Association of America did not
recognize Saison as an individual style
until 2003!

• 1) Saisons D Ete- Brewed In the winter to drink
  during summer.
• 2) Provisional-Beers to be kept, first recipes
  when alcohol increased (5-7ABV).
• This style was first recognized during
  the 1920s.
• Regal/Super- Saison 8 ABV and up, began
  appearing after 1954 when
• Dupont first brewed Moinette to 8.5
  ABV.
• Saison Savant-Only inspired by its Belgian
  counterpart. American
• Saisons are more bold in use of
  hops/spices/adjuncts/ABV than European
• versions. These Saisons still employ
  traditional Saison yeast, exemplary
• balance, and an extremely dry finish.
  3-14 ABV.

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Essentials of Brewing Saisons.

• Make a Spicy/Peppery Pale Ale
• Water chemistry adjust your water
• Fresh/Regional Ingredients.
• Step Mash and convert at low temp, or ferment
  with wild microbes for high attenuation.
• Hop varieties do they matter?
• Blended Fermentations with multiple Yeasts
  varieties which to use?

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MINERAL IONS (ppm) Ca Mg Na SO4 Cl CO3
Antwerp / De Konnick 90 11 37 84 57 76
Poperinge/St. Sixtus 8 2 380 124 206 528
Bios/Piraat 138 28 115 8 65 255
Westvleteren 14 10 125 145 139 370
Brugge/Steenbrugge Trappist 132 13 20 99 38 326
Ghent/Huyghe 114 17 18 84 38 301
Willebroek-Rumst/Duvel 68 8 33 70 60 143
Mechelen/Gouden Carolus 116 14 16 62 36 330
Beersel/Westmalle 41 8 16 62 26 91
Brussels/Cantillon 100 11 18 70 41 250
Gaume/Orval 96 4 5 25 13 287
Rochefort 82 10 6 32 17 240
Chimay 70 7 7 21 21 216
Achel 64 7 12 28 24 157
Research provided by Mr. Alan Stiles of Phantom
Canyon.
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Raw Materials/Ingredients

• Grains Saison Savant, sachrification _at_ low
  temps, 62-64 oC (143-147oF).
• Ancient Saisons (fermented with wild
  yeast/microbes) mash high for dextrins,
• 66-69 oC (150-156 oF) .
• a. Pilsen or Pale Base malt.
• b. Vienna- up to 100 .
• c. Spelt- Up to 40 ! Adds to the vinousity.
• d. Flaked Oats, Flaked or Raw Wheat, Rye
  Combined, up to 50
• e. Special B or Caramel
• Chocolate or De-Bittered black, but not roast
• Acidulated- 1-2 for a light and balanced
  tartness
• Chit- up to 10 to dramatically drive up
  proteins, froth, and souring potential

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Mashing why multiple temperatures ?
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Increased Protein Levels!!(mash viscosity)

• Non-traditional Brewing Grains raw,unmodified,
  undermodified,
• and ancient grains.
• Non-traditional Ingredients in mash veggies,
  roots, seeds, nuts, etc.

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Mash Temperature Rests

• Ferulic Acid Rest 35 oC (95 oF) for 60 minutes.
• Imparts a delicate and soft citric acidity.
  Drives up phenolics
• during fermentation
  (clove).
• 2. Beta-glucanse Rest 48 oC (118 oF) for 60
  minutes.
• Breaks down plant cell walls(cellulose) thus
  making starches
• more available, and
  increases extraction efficiency.
• 3. Protease Rest 55 oC (131 oF) for 40 minutes.
• Produces free amino acids (FAN) which assist in
  yeast nutrition.
• Frees Small proteins and increases head
  retention.
• Reduces haze in final product.
• 4. Saccrification Rest beta and alpha amylase
  enzymes convert the
• malt starches into
  maltose, dextrins, and maltodextrins (wort
  sugars).
• A. Saison Savants 62-64 oC (144-147 oF) for
  60 minutes.
• B. Ancient/Wild Microbes 66-69 oC (150-156
  oF ) for 60 minutes.

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2) Hops Belgian Saisons 15-35IBUs, Saison
Savants up to 70 IBUs. Dry hopping is
common in both.
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• Do the variety of hops matter ?
• Belgian Saisons (15-35 IBUs)
• Challenger, Kent Goldings, Hallertau,
  Hersbrucker, Northern Brewer,
• Perle, Saaz, Spalt, Styrian
  Goldings,Target,Tettnanger
• Saison Savants (Up to 70 IBUs)
• Any of the above mentioned hops, Cascade,
  Chinook, Fuggle, Galena,
• Horizon, Mt. Hood, Santiam, Sterling,
  Vanguard, Sorachi Ace, Nelson
• Sauvin.

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• 3) Yeasts/Microbes These Saison strains are all
  low to moderate flocculation, and low to moderate
  attenuation. Its always necessary to add
  additional strains for full attenuation.
  Experiment with mixtures, temperatures, and wort
  oxygenation until you reach the results you want.
  I recommend blending Chico yeast, 3711,or
  Bretta into a pitch to complete attenuation, and
  create the dry body Saison is famous for.
• 3711 French Saison - Very aromatically citrus,
  Spicy no earthiness, low phenolics, Attenuation
  (77-83). Ferm Temp 65-77F (18-25 C).
• 3726 Farmhouse Saison- Very Earthy and
  Spicy/Peppery, Attenuation (74-79). Ferm Temp
  70-100F(21-38 C).
• WL 565 - Classic Dupont Strain . Earthy with
  slightly sweet esters.
• Attenuation (65-75). Ferm Temp 68-75F
  (20-24C).
• WL 566- Produces fruity esters, and is
  moderately phenolic. Clove like and plum
  sweetness. Attenuation (78-85). Ferm Temp
  68-78F (20-26 C).
• e. Helper yeast 3711, Chico, Thames Valley,
  Nottingham 1-5 of iniatial
• slurry mix to help achieve complete
  attenuation.

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• Wild and Experimental Yeasts, 10-25 of
  primary pitch slurry (for
  increased/guaranteed attenuation and cellaring
  potential)
• 1. Brettanomyces claussenii - Low intensity Brett
  character. Originally isolated from strong
  English stock beer, in the early 20th century.
  More aroma than flavor contribution. Fruity,
  pineapple to light graphite flavor.
• 2. Brettanomyces bruxellensis- Medium intensity
  Brett character. Classic strain used in secondary
  fermentation for Belgian style beers and Lambics.
  Develops noteable bitter leather with age.
• 3. Brettanomyces lambicus- High intensity Brett
  character. Defines the "Brett character" Horsey,
  smoky and spicy flavors. As the name suggests,
  this strain is found most often in Lambic style
  beers, which are spontaneously fermented beers.
  Also found in Flanders and sour brown style
  beers.
• 4. Brettanomyces bruxellensis Var Drei- produces
  a slightly tart beer with delicate fruit
  characteristics of mango and peach, high straw,
  wet wool, and some leather. Certainly the most
  aromatic Bretta!
• 5. Brettanomyces bouckeartii- Very low
  intensity Bretta that becomes with spicy with
  age. A personal favorite of mine for Saison
  brewing. This variety of bretta was first
  isolated from a German Berliner Weisse slurry.
  Woody to musty notes.
• Add O2 during first 24 hours of fermentation
  increase fruit characters.

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Brettanomyces Flavor Aromatic Profiles
wheel created by Dr. Linda Bisson and Lucy
Joseph at UC Davis
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Fermentation Tracks

• Original Gravity
• 9 - 13.0 Plato 66F (19C) climbs to 73F
  (23C), 3-4 days.
• 13-16.5 Plato 66F (19C) climbs to 79F
  (26C), 3-5 days.
• 16.5-23.0 Plato 66F (19C) climbs to 100F
  (38C), 4-6 days.
• I Recommend Sake Fermentation
  Procedures at this high of gravities.
• All Finishing Gravities fall to
  1.0-1.5 Plato

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• Lactobacillus delbrueckii, 1-5 of primary
  pitch slurry (for cellaring purposes)
  and/or used at the kettle in a warm
  fermentation procedure. Adds light to
  intense sour character.
• Warm Kettle Fermentation Procedures
• Lactobacillus should always be shipped at
  room temperature (request this from your microbe
  bank) .  This will reduce the thermal stress of a
  culture that was propagated warm, harvested in
  our lab and pitched back into the wort at an
  elevated temperature(105-110F or 40-44C).
   Lactobacillus culture may grow at slightly
  higher temperatures(up to 120F or 49C) but needs
  time to adapt to these temperatures after
  shipment.  After mashing and lautering the wort,
  raise temperature to 180F for 30 minutes to
  inhibit other organisms indigenous to malt such
  as wild yeast, bacillus and enterics which can
  contribute other flavors than the desired
  sourness of lactic acid.
• This lactobacillus culture grows best if
  inoculated into a low gravity(8-9 plato) unhopped
  wort.  Worts of this gravity will typically sour
  within 12-48 hours.  The soured wort may taste
  both sweet and sour due to the residual
  fermentables remaining in the wort.  Many brewers
  will add more extract with an additional mash or
  by adding extract and then boiling with hops at
  this point.
• DO NOT Aerate/Oxygenate or add any salts in
  mash or wort before pitching Lacto. Only
  add pitch post wort cooling to proper
  temperatures, and in a still kettle. NEVER
  whirlpool after pitching.

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• Warm Kettle Lactobacillus delbrueckii
  Fermentations
• Observations
• From T(o) to T(10) Data shows a consistent
  pH drop of 0.2/hr.
• pH still moves slowwwwy down for the next 35
  hours (T45), and stops just above a pH of 3 at
  that point.
• Palate Notes
• pH of 3.6-4.2 gives a thicker heavy and sweeter
  citrus (Blood orange to Tangerine fruit)
• pH less than 3.4 gives a thin but sharp lemon
  flavor.

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Spices
Must be used in balance, and never overpower.
Commonly added as a Dry Spice to avoid
creating extreme astringency and retain
aromatics.
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• Bitter lemon zest, lime zest, orange zest,
  tangerine zest sage, worm wood, ginger, basil,
• cardamom, sarsaparilla, Sassafras, sweet
  gale, rosemary, Star anise, fennel, woodruff,
  clove,
• turmeric, parsley, cacao nibs, angelica,
  bay leaf, curry leaf, fenugreek, nutmeg, hyssop,
  kaffir,
• cauchalalate, licorice, endive, marjoram,
  oregano, quassia amara (used as bitters),
  saffron,
• summer savory, tarragon, yerba mate,
  chicory, mandrake, henbane, arugula, sweet gale,
• pennyroyal, eucalyptus.
• Spicy/Hot Grains of Paradise, Grains of Selim,
  any peppers, any pepper corns, cumin, mustard
  seed(s), caraway, horseradish, mace, paprika,
  nasturtium.
• Sweet garam masala, lemon grass, coriander,
  beet sugar, piloncillo/panela (South American
  refined sugar, jaggery (East Indian partially
  refined cane/palm sugar), cinnamon, vanilla
  beans, cilantro, cardamom, all spice annatto,
  barberry, carob, agave, and honey.
• Sour (Acidic) Hibiscus leaf, thyme, dill, lemon
  grass, and lemon verbana.

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5) Fruits/Veggies
Used to create earthiness, mouthfeel, balance,
and the illusion of esters.
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• Bitter Cranberries, rose hips, juniper berries,
  chokecherry
• salmonberry, and any kind of nut.
• Sweet/ester(esk) Raisined wine grapes,
  strawberries, elderberry, fig juice,
• lime juice, cherries, black berries,
  currants, raspberries, peaches,
• pomegranate, apples, fig, over-rippened
  banana, lychee, prickley
• pear cactus, acai berry.
• c. Earthy/mouthfeel Squashes, Pumpkin, tomato,
  sweet peas,
• cucumbers, quinoa, beets, sweet potatoes,
  hemp seed, and nuts.

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6) Flowers

• Added for aromatics, earthiness, and light
  sweetness.

• Types used roses, heather, calendula, jasmine,
  lavender, dandelion, poppies, honeysuckle,
  chamomile, marigolds, etc.

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BARREL AGING-101
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• checklist for sours/wilds 1. For new barrels,
  seal them by filling with hot liquor continuously
  until all
• leaks stop.
• 2. Sulfur burn and pack each barrel for at
  least one hour, rinse thoroughly
  
• one last time before
  filling.
• 3.  Never use a wine thief or draw beer out of
  the top bung (allow the pellicle to
  develop and create a natural seal to prevent
  against o2 and acetic acid
  development).
• 4.  do not move a barrel once full ... again
  this will break the natural pellicle and
  promote acetic acid development.

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• THE VINNY NAIL
• 4.  drill a 'Vinny nail' at the base of each
  barrel and use it as your valve, and we seal ours
  with bees wax.We drill a hole using a 7/64
  drill bit on the barrel head of each barrel.  The
  hole can be drilled while the barrel is empty or
  even with beer in it.  You just have to be ready
  with the nail if you are doing it with the barrel
  full.  The hole is so small that there is no
  problem with losing to much beer at this point.
• I have two sizes of stainless steel nails that I
  purchase from McMaster Carr.
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• 1½ 4d smooth common nail 316 stainless steel
• 2 6d smooth common nail - 316 stainless steel

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5.  do not use a 'Seal Bung' as gases and
pressures will build up during aging ... use a
'Silicon Breather Bung'  6.  Pricing is 150 -
250 per barrel ... racks 40-60 ..... 7. 
Fill a barrel immediately after packaging it. 
You only have 30 min before acetobacter begins
to develop!!
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Packaging Saison
Are we doing it right ??!
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• Bottle Conditioning
• At Trinity we bottle 100 of our beer
  still, and all carbonation is created
  from a live refermentation in every
  individual bottle.
• Add dry yeast (25g/BBL) directly into the
  Packaging/Brite tank for the most consistently
  vital/viable cells insuring full carbonation.
• Common Yeast choices are Champagne/Wine
  Strains EC1118, DV10.
• Priming make a 50/50 dex/cane mixture _at_
  1.8-2.2lbs/BBL then dissolve it in 180F (83C)
  water. Pump into Brite Tank and circulate
  through carbonation stone inlet for ten minutes
  for thorough mixing. 3.5-4.0v disolved CO2.
• Store Bottles at room temp for 2-3 weeks to reach
  full carbonation.

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Presentation of Saison
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• Bottles We must remember the influences that
  formed Saison, most are regional. Just to the
  south of Wallonia lies the Champagne region of
  France, and the packaging and presentation of
  Champagne undoubtedly had large influences on
  Saison. Therefore, 375 ml and 750ml bottles are
  the most suitable. These bottles are rated for
  higher pressures, also suitable for the naturally
  conditioned product.
• Glassware, must be stemmed! White wine, Tulip,
  Belgian Globe (preferred)
• Pouring Steady stream from the bottle a decent
  height above glass. Pour directly into the
  center of the glass as to disrupt disolved CO2.
  Serve immediately after pouring for full aromatic
  experience.

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Why SAiSON ??

• Momentum of Harvest Seasonals are now the 1
  selling style in America, Pale ales are the 2
  selling style.
• Supporting Local Growers Foster local
  relationships and partnerships while showcasing
  ecoregional specific terrior.
• Challenge and Creativity An inspired brewer
  consistently working in personal creation is a
  happy brewer and makes Happy Beer.
• Cheap Start Up Costs literally no glycol system
  needed, single walled FVs and BBTs, unpressurized
  bottler (wine bottle filler) Total equipment
  investment less than 50k
• Food Pairing No other style of beer exists
  that is as culinary driven or as versatile to
  pair with food. Dynamic in flavor hops/acidity
  will also cut through oils, fats, creams.
• Punctual Style Growth In the past 5 years GABF
  entries grew from 37 to 68 entries. In 2012 (8)
  Saisons total were awarded medals, (3) in French
  and Belgian Style and (5) more in multiple
  categories (Saison Savants).

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