perfunctory update
Clipped from an email to a friend:
I brewed a black saison sometime this summer. Essentially only one odd-ball brewery in Belgium does this "style." I did a traditional saison with a shot of Dingemann's debittered black and a smaller shot of Carafa II. A little dark crystal too. Caramunich?? Special B? I'm too lazy to go downstairs for the book...
The nose has all the crazy esters and higher alcohols of a saison, and some nice spicy noble-type hops. The black malts make a wonderful, subtle contribution. It's kind of like sniffing good fruity brandy with a high-cacao chocolate bar melting in the next room. More black malt meets brandy and candied fruit on the palate. But it's bone fucking dry. I know the final gravity--something like 1.004 or 1.005--but it feels chewy, full, rounded. I love it.
I brewed a black saison sometime this summer. Essentially only one odd-ball brewery in Belgium does this "style." I did a traditional saison with a shot of Dingemann's debittered black and a smaller shot of Carafa II. A little dark crystal too. Caramunich?? Special B? I'm too lazy to go downstairs for the book...
The nose has all the crazy esters and higher alcohols of a saison, and some nice spicy noble-type hops. The black malts make a wonderful, subtle contribution. It's kind of like sniffing good fruity brandy with a high-cacao chocolate bar melting in the next room. More black malt meets brandy and candied fruit on the palate. But it's bone fucking dry. I know the final gravity--something like 1.004 or 1.005--but it feels chewy, full, rounded. I love it.
posted by Jason | 11:35 PM
3 Comments:
i think u kept mispelling sassion. but whatever. some people don't care about spelling and stuff, maybe that's u.
Now, that is a funny comment.
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