Saison%20Savant - PowerPoint PPT Presentation

About This Presentation



Title: 150 Day Employee Participation Program Author: Daryl Ralph Last modified by: Finn Knudsen Created Date: 3/24/1998 4:53:30 PM Document presentation format – PowerPoint PPT presentation

Number of Views:139
Avg rating:3.0/5.0
Slides: 51
Provided by: Dary46
Tags: 20savant | hole | saison | worm


Transcript and Presenter's Notes

Title: Saison%20Savant

Saison Savant
The American Revival and Courage to Evolve a
Belgian Farmhouse Ale.
wHat is Saison ??
(No Transcript)
(No Transcript)
(No Transcript)
(No Transcript)
(No Transcript)
(No Transcript)
(No Transcript)
(No Transcript)
Visceral Artisanal Interpretative Inspired Tru
ly Living
  • French- and Belgian-Style
  • 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//
  • Not Classified as a style until 2003

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

Origen - Wallonia
Wallonia Southern region of Belgium, bordering
northern France.
  • Originally brewed on Chateau Farms of Belgium to
    refresh migrant workers Saisonniers, 2-4 ABV,
    safer than water.

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

  • 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
  • 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.

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
  • 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.

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?

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
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
  • Chit- up to 10 to dramatically drive up
    proteins, froth, and souring potential

Mashing why multiple temperatures ?
Increased Protein Levels!!(mash viscosity)
  • Non-traditional Brewing Grains raw,unmodified,
  • and ancient grains.
  • Non-traditional Ingredients in mash veggies,
    roots, seeds, nuts, etc.

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
  • 2. Beta-glucanse Rest 48 oC (118 oF) for 60
  • 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
  • Reduces haze in final product.
  • 4. Saccrification Rest beta and alpha amylase
    enzymes convert the
  • malt starches into
    maltose, dextrins, and maltodextrins (wort
  • 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.

2) Hops Belgian Saisons 15-35IBUs, Saison
Savants up to 70 IBUs. Dry hopping is
common in both.
  • Do the variety of hops matter ?
  • Belgian Saisons (15-35 IBUs)
  • Challenger, Kent Goldings, Hallertau,
    Hersbrucker, Northern Brewer,
  • Perle, Saaz, Spalt, Styrian
  • 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.

  • 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
  • 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

  • Wild and Experimental Yeasts, 10-25 of
    primary pitch slurry (for
    increased/guaranteed attenuation and cellaring
  • 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
  • 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.

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

  • 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.

(No Transcript)
  • Warm Kettle Lactobacillus delbrueckii
  • 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

Must be used in balance, and never overpower.
Commonly added as a Dry Spice to avoid
creating extreme astringency and retain
  • Bitter lemon zest, lime zest, orange zest,
    tangerine zest sage, worm wood, ginger, basil,
  • cardamom, sarsaparilla, Sassafras, sweet
    gale, rosemary, Star anise, fennel, woodruff,
  • turmeric, parsley, cacao nibs, angelica,
    bay leaf, curry leaf, fenugreek, nutmeg, hyssop,
  • cauchalalate, licorice, endive, marjoram,
    oregano, quassia amara (used as bitters),
  • 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,
  • 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.

5) Fruits/Veggies
Used to create earthiness, mouthfeel, balance,
and the illusion of esters.
  • Bitter Cranberries, rose hips, juniper berries,
  • 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.

6) Flowers
  • Added for aromatics, earthiness, and light
  • Types used roses, heather, calendula, jasmine,
    lavender, dandelion, poppies, honeysuckle,
    chamomile, marigolds, etc.

  • 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
  • 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
  • 4.  do not move a barrel once full ... again
    this will break the natural pellicle and
    promote acetic acid development.

  • 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.
  • 1½ 4d smooth common nail 316 stainless steel
  • 2 6d smooth common nail - 316 stainless steel

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!!
Packaging Saison
Are we doing it right ??!
  • 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.

Presentation of Saison
  • 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

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).

(No Transcript)
Write a Comment
User Comments (0)