What is Reddit's opinion of Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition?

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Markowski's Farmhouse Ales is an exceptional source for Saison. He describes the Wallonian water thus: > > > 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. > > > Table 8: Typical Saison Brewery #1 > > 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.

This Saison is the first recipe I designed from scratch, I read Farmhouse Ales and used those rough guidelines to design it.

Extract with steeped grain. 5 gal batch that I split into two 3 gal glass carboys and pitched the two different yeasts listed below, no starters. So far I've liked Saisons fermented at lower temperatures, I listed some temperature details at the bottom if you're curious.

22 IBU, OG 1.049, FG 1.002 (6.2%)

>5.4 lbs Pils DME >1.2 lbs Wheat DME >0.5 lbs Vienna malt >0.5 lbs Torrified wheat

>0.75 oz East Kent goldings @ 60 min >0.5 oz Hallertau @ 15 min >0.5 oz East Kent Goldings @ 2 min

>WLP564 Leeuwenhoek Saison Blend (White Labs) >INIS-291 Saison: Farmhouse (Inland Island)

I didn't do a great job at keeping this batch's temperature consistent in my carboy coozy, manually switching out ice packs. Time after pitch: >12h - 75F >24h - 70F >36h to 72h - 66F >72h+ - let rise steadily to 75 over the next 3 days

Criticisms? Be mean, I'm trying to learn.

This book was quite essential to my saison education

Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition https://www.amazon.com/dp/0937381845/ref=cm_sw_r_cp_apa_i_uCWGCbAVWFDG2

What? We’ve got the guy that wrote the book on farmhouse ale, literally

https://tworoadsbrewing.com

https://www.amazon.com/Farmhouse-Ales-Culture-Craftsmanship-Tradition/dp/0937381845

I am re-reading Farmhouse Ales by Phil Markowski.

There are a couple of commercial examples that use both "Biere de Garde" and "Saison" in their names. However, generally speaking, they're mutually exclusive styles. Biere de Garde is "Beer for keeping" and was high-abv heavier beer with low esters that is stored for several months. Saison is a lighter, lower-abv beer served in summer (the "Saison" that the seasonal workers would be hired to help on the farm). Saison has the characteristic estery flavors produced by yeast that ferment very warm (75F to 85F or higher).

See Paul Markowski's excellent book Farmhouse Ales

e:

examples of mixed commercial mixed nomenclature

http://i.imgur.com/U5b6hQk.jpg http://i.imgur.com/8L8XuJg.jpg