Saison Taste Off

The Saison style of beer originated in the Wallonia region of southern Belgium during the nineteenth century. Because they were not brewed in aseptic environments, multistrain fermentations took place giving the beer a ‘wild’ flavor and adding to its complexity.

Getting ready to brew a saison so I had to get into mode. The ordered ranking of these beers were as follows:

Saison Dupont (Tourpes, Belgium) - No surprise, it's only been brewed since like the 1800's.  100% Pils Malt. I love it.

Allagash Saison (Portland, ME) - Surprised how good this was, but really shouldn't be. I've enjoyed to loved pretty much everything I've had from them. Still was surprised how good this was. Brewed with Rye and Oats, two very good additions. Close 2nd.

Great Divide Colette (Denver, CO) - Initial pour I got a whiff of something sour/funky. Yum! Unfortunately that dissipated but it did retain a good deal of "Fantome" like flavors, almost coming through with a sweaty funkiness at times.  This was less of your spicy/peppery and more of your funky type saison.

Stillwater Stateside (Maryland Gypsy) - I love these guys. Always have.  I would drink Stateside every day but it doesn't quite surpass the top beers here.  It's a little more syrupy, which in saison terms is harder to drink for me. Some great earth and light fruit flavors though.  Prefer their Cellar Door.

Boulevard Tank 7 (Kansas City, MO) - Is the most bitter of the bunch, a nice citrusy aspect to it. Tied with Stillwater

Ommegang Glimmerglass (Cooperstown, NY) - Solid, drinkable. It was unfortunate to have been following a glass of the Allagash Saison. It was good but not up to Allagash's level.

Almanac Honey Saison (NorCal Gypsy) - More of a Belgian Pale Ale.  Nothing terrible, solid beer, but not much in the mold of a modern day saison. Still, a very good overall beer I would recommend to anyone.

Anchor Saison (San Francisco, CA) - Expected more from such a great brewery, but the addition of lemongrass, lemon peel, and ginger to this didn't do it for me.  It was super spicy in such a way it tasted like their Christmas Ale, which has never been a favorite of mine either.  Not a terrible beer, but not my favorite take on a saison.

Flying Fish Farmhouse Summer Ale (Somerdale, NJ) - No "farmhouse" beer should ever be brewed with the California Ale yeast strain. But apparently it is, as their website states it was brewed with "Chico" yeast. It was very clean, pale, light, just not much going on at all in this beer except super pale malt flavor. C'mon, the main flavor in a saison is the funky spice/earth from the YEAST!

Thoughts on brewing a saison:
1. Keep the grain bill light, I enjoy SRM's below 6... yellowish, golden, or slight orange hue.
2. Get it attenuated below 1.005 final gravity
3. Complexity- 2 yeast strains?? Dupont uses 4 or 5.
4. Fermentation temperatures in the mid 70's to 80's.
5. This is America, so, hop-forward with American (or New Zealand?!!?) hops.
6. High carbonation... not even worried about over-carbonating it.  Too much is better than too little.