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Flossmoor Station ReplicAle Saison


Formerly brewed at Flossmoor Station Restaurant & Brewery
Flossmoor, Illinois USA
Style: Saison | Ratings: 17 | Special Seasonal | Alcohol: 6.3%
Replicale 2006 - Illinois Craft Brewers Guild ICBG member brewpubs will once again participate in this annual brewing project. Each brewery will produce a "Replicale", or their version of the same recipe. The individual breweries will decide the mash temperature, boil time, fermentation temperature, water treatment, and other brewing procedures, but the ingredients will be the same. This year, the ICBG has chosen a Belgian-style saison to celebrate the diversity of beer styles brewed in the U.S. Legendary beer writer Michael Jackson has said, "There are more beer styles brewed in the U.S. than anywhere else in the world." The participating breweries are diligently handcrafting their rendition of the Replicale. They will be available during the months of August and September at each participating brewpub. The Brewers Association defines a Saison as having a light to medium body. Fruity esters dominate the aroma, and hop character, complex alcohols, herbs and spices may also be evident. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Fruitiness from fermentation and herb and/or spice flavors may also be evident. A small amount of sour/acidic flavors are acceptable when in balance with other components. Original Gravity (šPlato): 1.055-1.080 (14-20 šPlato) Apparent Extract/Final Gravity (šPlato): 1.004-1.016 (1-4 šPlato) Alcohol by Weight (Volume): 3.5-7.2% (4.5-9%) Bitterness (IBU): 20-40 Color SRM (EBC): 4-14 (8-28 EBC) All malt, hops, and yeast were generously donated. Thanks to Our 2006 Sponsors.

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AROMA
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 OVERALL

Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.

Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty

Hops
resin, floral, grass, spruce, citrus, herbs

Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves

Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
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