I got my hands on some ECY Single Strain Saison yeast, but I admit this is a beer I know little about. The only one I have had is Ommegang’s Hennepin. I often see terms like light, effervescent, peppery. Has anyone ever done a Rye saison and how did it turn out? What hops would you use? Thanks!
Done a few Rye Saisons… they’ve been awesome. A Rye Saison is one of the best second runnings beers I’ve ever done as well.
I’d starter with 10% as a properly done Saison is going to be very dry and you want to see how much you like the rye character in that profile.
For me, I’ve usually made my Euro-centric saisons with a neutral bittering base of magnum and then aroma hopped with saaz or styrian goldings.
I just did my first saison and it turned out great. However, I had read Drews articles and some of Jamil’s writings on it before I tried. I was worried about delving into belgians but it was really easy and turned out great. You need a lot of yeast, warm temps and patience. Good luck!
Rye, wheat, or any raw grains will go well in a Saison. After all, it is a farmhouse beer, and whatever adjuncts they had around would go in to the beer.
One thing I’d suggest is resist the urge to make this a high gravity beer. The yeast will dry it out, even without sugar, but you’re going to end up with a heavier beer if you have a higher OG. The classics will start in the 1.050 - 1.060 range and finish at 1.005 or below. The illusion of body comes from high carbonation, firm bitterness, and lots of yeast flavor.
How many volumes of CO2 is desirable in a saison?
+1 on the don’t go high gravity. I am sipping a spur of the moment brew I did a couple weeks ago, 1.036 with pils malt and a touch of caraffa II (Cause I had it and wanted the color) and a couple LB of wheat malt and it’s yummy, I really think the yeast is what this style is about to a large extent.
I used the WLP565 (two tubes) and it finished at 1.003 but it has lots of character and I think that’s mostly from the yeast although the wheat gives it a little silkyness in the mouthfeel.
On the high temp thing, don’t over do that either. I pitched at 68 and let it rise up to 72 by the end but it is a very clean flavour even while having lots of nice aroma and spice.
I split the hops between bravo for bittering and amarillo/hallertaur for flavour and aroma and I am likeing it a lot. I think the point with this style is to do what ever you feel like. it’s a very free form beer but the yeast will identify it as a saison.
This is good to hear. This is the one thing that’s been keeping me waffling on doing a saison. I doubt I can get stable ferm temps much higher than the mid-70’s even with my brew belt.
Certainly rye is a nice addition, but you can go as simple as all pils. Mash long and low and be patient with fermentation. Mainly what you are going for is the yeast character from whatever strain you are using. You will want to experiment with pitching rates, aeration time and temp, but I agree to still keep temp restrained, especially the first couple days. You may try starting off at 64, or 68 or even 72. But I wouldn’t ramp up much more that 78-82.
As was mentioned, low gravity is going to be more traditional, but you can some nice 1.080ish saisons as well with second or third gen to put down for a few months. On those I tend to approach more like a tripel and will add some sugar to help with attenuation. Incremental feeding is a technique that can give you some interesting flavors as well and really help dry the beer out.
Saison is like the “Impressionist” equivalent of the beer world. Lots of fun, very colorful and room for lots of experimentation.
I would also add that wyeast is releasing their farmhouse ale yeast this quarter, 3726. If you can wait, I would grab one of these and use it. It’s my favorite saison yeast so far. Dry with a nice tart finish and just the right spiciness for me.
I like this characterization a lot major.
Great advice so far. One other thing I’ll add is that there is a tendency for some people to think that the spiciness of saisons comes from actual spices. The best examples I’ve made have no spices at all. Non-spiced saisons allow the character of the yeast provide the interesting flavor components.
+1. I started off with coriander and peppercorns etc in saison and although I like it very much, most of my more recent saisons have been unspiced. Just allow the yeast to come through and you’ll be amazed at what develops. No reason not to spice but don’t overdue it and don’t be afraid not to do it at all.
Yes, please… I’ll usually use a small dose of spices in my winter saison (like vanilla), but otherwise I leave my Saisons alone these days. But that’s also predicted on trusting the yeast and sort of kicking it in the teeth a little.
Also, another yeast of note is arriving on the market - WLP585 Saison 3, which out of my talk last year was pretty much tied for first place in terms of preference.
Any chance you could summarize the available saison yeasts out there? I’ve only ever used WY3711 so far which I love for the ease of use, huge attenuation and apparent lack of temperature sensitivity. I’m afraid of the Dupont strains for the opposite reasons. What’s this one gonna be like? Yes, the manufacturers put out descriptions but those are also focused on marketing the yeast and actualy results do sometimes vary.
Got last Fall’s Zymurgy? It’s in there. 
I’ll dig up my notes later and post them.
+1. I love the taste of a simple Saison WITHOUT any added spices.
Is this the one you’re talking about?
A saison for every season. I see you talk about different saison yeasts in there.
Follow up article actually in last fall’s mag. Even more yeast!
If you can access eZymurgy, it’s here:
I’m really excited about that 585. I like the lactic acid quality that would provide some tartness.
Wow, such great responses. I think I have a good jumping off point. I don’t think I will spice it, I’ve learned from doing Hefeweizens to appreciate the flavors you get from a yeast. And I think with Rye in there it’ll be spiced enough. I have tried other East Coast Yeasts and they are great, so I’ll talk to Al and see what he says about this one. I appreciate all the info!