Talk:Saison/Archive 1

Archive 1

Comment

First off, many thanks to the various hands who have crafted this thoughtful and generally well-written page. I hope my own minor edit will be found helpful, just adding a few Belgian producers, etc. Also, I thought it appropriate to change the list description of Belgian brewers from 'major' to 'notable'. While I suppose the term 'major' may be applicable in comparing the output of one Saison maker to another, certainly none are 'major' brewers on the scale of any of the industrial-strength players such as InBev, etc.

Hey, this page could use a picture for illustration also! Shorn again 18:29, 20 May 2007 (UTC)

WikiProject Food and drink Tagging

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linking to the BJCP

I know this has been a conentious issue but i would like to see a link to the bjcp, or at least some incorporation of its contents into the article. Patsperro (talk) 00:00, 12 April 2009 (UTC)

And you are a conentious person Scott. Mikebe (talk) 11:27, 12 April 2009 (UTC)

Saison Spicing

The paragraph currently reads as follows:

"Any spice character in a traditional Saison is the result of esters during fermentation by the traditionally used strains of yeast. In America, brewers will often add orange zest, coriander, ginger, and crushed peppercorns to a Saison to simulate the ester spiciness."

This is simply not true. The spicing of saisons is not exclusively an American phenomenon. Nor was the technique invented in the US. Although, the famous Brasserie Dupont (the producer of what is probably the benchmark saison) claims to use no spicing, many Belgian brewers do, and it is thought to have been commonplace in the days before hops were widely used. Brasserie à Pipaix and the Fantome Brewery certainly use spicing (Markowski, 2004). Several of the recent Italian saisons certainly use spicing as well (see http://www.bunitedint.com/information/brands/by_style/41/). 71.230.124.112 (talk) 14:47, 15 July 2010 (UTC)

File:Saison.jpg Nominated for Deletion

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