Early this past February I made Senne Valley Saison, a beer that built upon saison recipes that I've brewed in the past, and sought to simplify ingredients and processes for the best possible result. I focused on Belgian Pilsen malt to provide the main flavor profile, and added complexity with Vienna Malt compromising a full 8% of the grist. Noble hops and a warm fermentation (mid 70s F) with Wyeast 3711 French Saison yeast brought in the desired characteristics of a saison: spicy and fruity yeast character, refreshing dryness and a light body. When the gravity reached 1.006, I added a vial of White Labs Brettanomyces Bruxellensis. The Brett brought the final gravity down to .999 and added the distinctive Brett aroma and flavor profile to a very small degree, making the beer just slightly funky. The marriage between Brett and saison seems like an easy match, with many of the things you look for in a saison being accomplished by Brett in workhorse fashion. You have to utilize the strengths in your ingredients, and Brett is good at eating every last bit of available -ose.
|Senne Valley Saison|