08:02 Mon 12/19/2016
Never been into fruiting or spicing my saisons. Might be cool to copitch some brett and dry hop it, though.
beers 1226 º places 112 º 09:15 Mon 12/19/2016
Originally posted by HornyDevilI, as a general rule, hate spices in saisons, as well. I was simply flirting with the idea.
Brett with a dry-hopping addition is a solid move. Many breweries take advantage of this step. I was just drinking a dry-hopped brett saison the other day I thoroughly enjoyed wherein no fruit had been involved.
I just like the flavor a subtle, barely distinguishable, addition that some stone fruits have in saisons.
beers 1226 º places 112 º 15:11 Mon 12/19/2016
I think cardamom has been the only spice I have truly ever even considered enjoying in a saison.
beers 92 º places 106 º 07:51 Sat 1/14/2017
Originally posted by radarsock
My experience with apricots in brandy and nectarines in beer have taught me that you really have to think about which aspect of those fruits you want to integrate: There is the tartness and refreshing peach/apricot/nectarine quality that you get from eating the firm fruit and there is the typical nectarine/peach/apricot smell that you perceive when they become very ripe and soft. If you add these fruit when they are still a little underripe, firm and tart, you obviously get the first. This can work well in some beer styles, especially if you have some complex sugars that you want to cut. However, if you are looking for the smell of apricots or that typical peach orchard smell, then you have to be careful to only select the fruit that are actually overripe. The ones that feel like they will disintegrate the next day: use those.
In both cases, you should account for the fact that apricots, peaches and nectarines tend to have quite a high water content for the amount of fermentable sugars, although I guess in a secondary fermentation this is not overly relevant.
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