Reddit reviews Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition
We found 12 Reddit comments about Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition. Here are the top ones, ranked by their Reddit score.
Brewers Publications
Sure thing, my current "basic" grisette is (5-gallon measurements for my system at 75% efficiency are parenthetical):
Estimates: 9ºP (1.036) SG, 2ºP (1.008) FG, 3.6% ABV, 2.8 SRM
BIAB mash for 60 min at 158 and drain, boil for 90 min with hop charges above, cool to 80ºF and pitch WLP590 French Saison.
Place in a 60ºF chamber for 7 days, free rise to 70º-80º for 2 days, hard crash (no lager) to 35ºF for 2-7 days and keg
You can also cool the wort to 60º or so and do the warmer period after primary is complete (the warmer period is for esters, phenols, and character) but I've found that warm pitching that yeast and letting it slowly drop to ale temps works pretty well. Also, this is the most basic version I have for grisette and I have a bunch more in my plan for this year to try like amber, Vienna malt-focused, extra hoppy, a witte style one, etc. I think I stole the above recipe from Farmhouse Ales pretty much verbatim. Great book if your into Saisons, Biere du Garde, Grisette, etc.
About a year ago I fell in love with this style and saison. So much so that my friends are now grabbing bottles of saison for me out in the wild =) I think it's to shut me up about them but hey... If you try the above recipe (or if you tweak it) be sure to post your results in the sub!
Cheers.
I'd say they're solidly above average, but not anywhere near as good as they could be. Phil Markowski is genuinely one of the best brewers in the country. He was responsible for Southampton's Peconic County Reserve Ale and Black Raspberry Lambic, which are both pretty legendary beers that are among the absolute best examples of their respective styles. Also wrote one of the definitive works on the subject of farmhouse beers. He hasn't really shined at Two Roads, though; they've done some one-off sours that have been quite good, but nothing remarkable. I suppose it's a lot to do with their focus on contract brewing.
Noonan's Lager Book http://www.amazon.com/gp/aw/d/0937381829
Wild Brews http://www.amazon.com/gp/aw/d/0937381861
Farmhouse Ales http://www.amazon.com/gp/aw/d/0937381845
Brew Like A Monk http://www.amazon.com/gp/aw/d/093738187X
This is my full list of books from /r/homebrewing but it includes pro level books:
New Brewers:
Continued Learning:
Specialty/Advanced/Other:
Business Books:
Technical Readings (Textbooks might be expensive):
There are a lot of misconceptions with Saison fermenting.
Saisons were historically brewed over the winter so would not have started warm.
This is a great book on the subject if you want further info - http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845
So start fermenting at normal ale temps and ramp as high as 30°c to reach the attenuation you require.
If using WLP565 be prepared for it to stall which would replicate its natural fermentation profile e.g. taking off again as the weather warms up.
It is lazy even with a temperature bump but Wyeast 3724 seems to not exhibit this even though they are both meant to be the Dupont strains.
The book Farmhouse Ales goes into this red wine yeast comparison in detail. The author suggests adding extra FAN rather than extra oxygen, if I remember correctly (maybe both?).
Brewer's preference/experience. You get different flavors from the yeast at different temperatures. According to Farmhouse Ales by Phil Markowski the brewery (Dupont) will ferment higher to speed the primary fermentation. It mentions that you will get many of the classic flavors (fruity, spicy) at 75F.
Specifically that yeast is recommended at 75-80F in the book even if the source brewery does it at 85-90F.
According to the farmhouse ales book, a biere de garde can either be a lager or an ale (at lower temperatures 66-68F), and commercial breweries do either.
> With either approach, there is the common goal of brewing a product with reduced (but not eliminated) fruit aromatics (esters) allowing for a purer expression of malt character.
As for naming, a "farmhouse ale" can be either a biere de garde or a saison - the book covers both equally.
You should read this book, it's more about a style and culture than actual farmhouses
http://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845
Je te conseil ste livre la : https://www.amazon.ca/How-Brew-Everything-Right-First/dp/0937381888 sinon, son site web gratuit : http://www.howtobrew.com/ Je sais pas si il est a jour comparer au livre. Ya eu plusieurs découverte de brassage depuis quelques années. C'est un super de bon livre avec la grande majorité des choses que t'as besoin de savoir concernant le brassage de la bière et c'est super bien expliqué.
r/homebrewing peux t'aider aussi. Super belle communauté consacrer au brassage de biere et plein de gens qui veulent t'aider. Incluant John Palmer lui même (auteur de How to Brew).
Ya aussi ste gars la qui fais des cherches sur des bieres historique anglaise : http://barclayperkins.blogspot.ca/ Super de bon stock qui t'apprend les ancien type biere avant la révolution industriel et les guerres qui a eux qui a tout changer.
Je recommande aussi http://brulosophy.com/. Super de bon blog qui teste des mythes de brassage de façon scientifique et les prouve correcte ou non.
Tout ca c'est le brassage de biere de type Anglais. Si tu veux du stuff de biere belge (ce qu'on a beaucoup au Quebec) je te recommande la serie - Brewing Farmhouse Ales, Brew like a Monk et Brewing with Wheat. https://www.amazon.ca/Farmhouse-Ales-Craftsmanship-European-Tradition/dp/0937381845/ref=sr_1_1?s=books&ie=UTF8&qid=1519234800&sr=1-1&keywords=brewing+farmhouse+ale&dpID=51oI7VkdTwL&preST=_SY264_BO1,204,203,200_QL40_&dpSrc=srch
Si tu cherche du stuff des biere Allemande/Czech je te conseil ste livre la : Brewing Lager Beer : https://www.amazon.ca/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829/ref=pd_sim_14_18?_encoding=UTF8&psc=1&refRID=YJKTZ5QSPD8KH7MZQ48Z
ET Si tu cherche plus des recettes qui fonctionne que son selon les styles BJCP, je te conseil ste livre la : https://www.amazon.ca/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=pd_bxgy_14_img_2?_encoding=UTF8&psc=1&refRID=S5CFF5PGSYQN6YW5HNZH
Si tu cherche du stuff concernant les biere surrette (Lambic, Brett, Lacto etc) regarde ste livre la : https://www.amazon.ca/American-Sour-Beer-Michael-Tonsmeire/dp/1938469119/ref=pd_sim_14_9?_encoding=UTF8&psc=1&refRID=DF5N9XVQ8FWQCNK6NKS3
Je connais malheureusement pas de literature en francais.
Sur ce bonne chance et lache pas! C'est super interessant!
I'm currently reading Farmhouse Ales and was surprised to find out that what I always considered to be 'Saison' was not necessarily what the original Saisons tasted like. According to the book, beers considered to be Saison were typically either very bitter or slightly sour. They would be aged for a long time before drinking, so lots of hops could be added to preserve them, or they'd end up soured by a wild yeast. So now when I see a beer or yeast marked as Saison, I don't make any presumptions before trying it.
Perhaps the broad range of what can qualify for a Saison can explain why your Saison Blend yeast didn't come out Saison-y. As others suggested, I'd try a higher fermentation temperature next time. Also, since you said it's lacking that funk, you may want to check out using this Saison/Brett blend by Yeast Bay.
Markowski's Farmhouse Ales is an exceptional source for Saison. He describes the Wallonian water thus:
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> The water in most Wallonian farmhouse breweries comes from wells and, as is the case in the surrounding region, is moderately high in temporary hardness (bicarbonate). Minerals such as carbonate and sulfates have the net effect of emphasizing hop character and perceived dryness in elevated quantities. A water profile such as that shown on table 8* would yield enough residual alkalinity to warrant pH buffering with an acidifying agent.
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> Table 8: Typical Saison Brewery #1
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> Component | Value (mg/L)
> ---|---
> pH | 7.2
> Bicarbonate | 350
> Calcium | 52
> Chloride | 20
> Magnesium | 17
> Sodium | 35
> Sulfates | 107
> Total Hardness | 454
>
>
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As for my personal preferences, I always put at least .5lb (0.23kg) of flaked wheat in my saisons, for body and head retention.