earle
Choc wheat fiend
- Joined
- 20/3/08
- Messages
- 1,980
- Reaction score
- 1,153
Brewed a saison with Wyeast French Saison yeast last October/November, previously I had used Belle Saison. Tasted good fresh but I'm finding I like it more and more as it gets a few months of age on it. I'll be quite sad when the keg blows.
It raises the question about what the consensus is on saisons and aging. For instance generally weizens are thought to be best fresh when the yeast character is most prominent. A major component of saison flavour is also derived from the yeast but I'm thinking the two styles probably age differently.
I've done a bit of a search but could only find a couple of comments where people express their personal preference for some age on their saisons.
What are peoples thoughts and reasoning on this?
Cheers in advance
It raises the question about what the consensus is on saisons and aging. For instance generally weizens are thought to be best fresh when the yeast character is most prominent. A major component of saison flavour is also derived from the yeast but I'm thinking the two styles probably age differently.
I've done a bit of a search but could only find a couple of comments where people express their personal preference for some age on their saisons.
What are peoples thoughts and reasoning on this?
Cheers in advance