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
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.