2019-12-09

25B - Table Saison

BJCP Style: 25B - Table Saison (3.5% - 5%)

From BJCP: A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers...

Saison is divided into 3 categories: table (3.5%-5%), standard (5%-7%), and super (7%+). According to the history of the style, the table version is the most authentic having lower ABV so we can work in the fields all day while drinking on saison. The OG session beer? Maybe!

I threw in 20% rye for this recipe in hopes of adding some extra character to what could be a thinner tasting style.

Full recipe is on BrewersFriend but here's the TL;DR:
  • Brewday: 2019-12-8
  • Malts: Pilsner (60%), Rye (20%), Munich II (20%)
  • Hop: Sorachi Ace
  • Yeast: Lallemand Belle Saison (G2)
  • OG: 8°P; FG: 0.8°P; ABV: 3.8%
  • Kegged: 2020-1-1; First keg of 2020!!

Grains ready for the mill

Post mill

Mash temp

Floor Manager Steve on the job

late hops added, ready to chill

brew session beer: "Czech it Out!" Czech Pale Lager

100% Sorachi Ace hops

Belle Saison yeast. It's pink because it came from a batch of Pomegranate cider

Into the fermenter

Away we go...

A few hours later we have active fermentation

2020-1-3 (+26): kegged, carbonated, and tasting nice. Slight funk, bit of nuttiness from the rye and dark munich malts. Still light and "crushable".

2020-1-16 (+39): Last pour. This keg went faster than expected. I don't think I would change anything for next time - the table saison is an easy drinking go-to with pronounced malt and light Belgian character from the yeast. This batch didn't get any gelatin and was mostly clear at the end.