ДРОЖДИ

Модератор: Martin

Re: ДРОЖДИ

Мнениеот Martin » 08 Мар 2017, 15:15

25B. Saison
Overall Impression: Most commonly, a pale, refreshing,
highly-attenuated, moderately-bitter, moderate-strength
Belgian ale with a very dry finish. Typically highly carbonated,
and using non-barley cereal grains and optional spices for
complexity, as complements the expressive yeast character that
is fruity, spicy, and not overly phenolic. Less common
variations include both lower-alcohol and higher-alcohol
products, as well as darker versions with additional malt
character.
Aroma: Quite aromatic, with fruity, spicy, and hoppy
characteristics evident. The esters can be fairly high (moderate
to high), and are often reminiscent of citrus fruits such as
oranges or lemons. The hops are low to moderate and are often
spicy, floral, earthy, or fruity. Stronger versions can have a soft,
spicy alcohol note (low intensity). Spicy notes are typically
peppery rather than clove-like, and can be up to moderatelystrong
(typically yeast-derived). Subtle, complementary herb or
spice additions are allowable, but should not dominate. The
malt character is typically slightly grainy in character and low
in intensity. Darker and stronger versions will have more
noticeable malt, with darker versions taking characteristics
associated with grains of that color (toasty, biscuity, caramelly,
chocolate, etc.). In versions where sourness is present instead
of bitterness, some of the sour character can be detected (low
to moderate).
Appearance: Pale versions are often a distinctive pale orange
but may be pale golden to amber in color (gold to amber-gold is
most common). Darker versions may run from copper to dark
brown. Long-lasting, dense, rocky white to ivory head resulting
in characteristic Belgian lace on the glass as it fades. Clarity is
poor to good, though haze is not unexpected in this type of
unfiltered beer. Effervescent.
Flavor: Medium-low to medium-high fruity and spicy flavors,
supported by a low to medium soft malt character, often with
some grainy flavors. Bitterness is typically moderate to high,
although sourness can be present in place of bitterness (both
should not be strong flavors at the same time). Attenuation is
extremely high, which gives a characteristic dry finish essential
to the style; a Saison should never finish sweet. The fruity
character is frequently citrusy (orange or lemon), and the
spices are typically peppery. Allow for a range of balance in the
fruity-spicy characteristics; this is often driven by the yeast
selection. Hop flavor is low to moderate, and generally spicy or
earthy in character. The balance is towards the fruity, spicy,
hoppy character, with any bitterness or sourness not
overwhelming these flavors. Darker versions will have more
malt character, with a range of flavors derived from darker
malts (toasty, bready, biscuity, chocolate, etc.) that support the
fruity-spicy character of the beer (roasted flavors are not
typical). Stronger versions will have more malt flavor in
general, as well as a light alcohol impression. Herbs and spices
are completely optional, but if present should be used in
moderation and not detract from the yeast character. The
finish is very dry and the aftertaste is typically bitter and spicy.
The hop bitterness can be restrained, although it can seem
accentuated due to the high attenuation levels.
Mouthfeel: Light to medium body. Alcohol sensation varies
with strength, from none in table version to light in standard
versions, to moderate in super versions. However, any
warming character should be fairly low. Very high carbonation
with an effervescent quality. There is enough prickly acidity on
the tongue to balance the very dry finish. In versions with
sourness, a low to moderate tart character can add a refreshing
bite, but not be puckering (optional).
Comments: Variations exist in strength and color, but they all
have similar characteristics and balance, in particularly the
refreshing, highly-attenuated, dry character with high
carbonation. There is no correlation between strength and
color. The balance can change somewhat with strength and
color variations, but the family resemblance to the original
artisanal ale should be evident. Pale versions are likely to be
more bitter and have more hop character, while darker
versions tend to have more malt character and sweetness,
yielding a more balanced presentations. Stronger versions
often will have more malt flavor, richness, and body simply due
to their higher gravity. Although they tend to be very wellattenuated,
they may not be perceived to be as dry as standardstrength
saisons due to their strength. The Saison yeast
character is a must, although maltier and richer versions will
tend to mask this character more. Often called Farmhouse ales
in the US, but this term is not common in Europe where they
are simply part of a larger grouping of artisanal ales.
History: A provision ale originally brewed in Wallonia, the
French-speaking part of Belgium, for consumption during the
active farming season. Originally a lower-alcohol product so as
to not debilitate field workers, but tavern-strength products
also existed. Higher-strength and different-colored products
appeared after WWII. The best known modern saison, Saison
Dupont, was first produced in the 1920s. Originally a rustic,
artisanal ale made with local farm-produced ingredients, it is
now brewed mostly in larger breweries yet retains the image of
its humble origins.
Characteristic Ingredients: Not typically spiced, with the
yeast, hops and grain providing the character; but spices are
allowed if they provide a complementary character.
Continental base malts are typical, but the grist frequently
contains other grains such as wheat, oats, rye, or spelt.
Adjuncts such as sugar and honey can also serve to add
complexity and dry out the beer. Darker versions will typically
use richer, darker malts, but not typically roasted types.
Saazer-type, Styrian or East Kent Golding hops are commonly
used. A wide range of herbs or spices can add complexity and
uniqueness, but should always meld well with the yeast and
hop character. Brettanomyces is not typical for this style;
Saisons with Brett should be entered in the American Wild Ale
category.
Style Comparison: At standard strengths and pale color (the
most common variety), like a more highly-attenuated, hoppy,
and bitter Belgian blond ale with a stronger yeast character. At
super strength and pale color, similar to a Belgian tripel, but
often with more of a grainy, rustic quality and sometimes with
a spicier yeast character.
Entry Instructions: The entrant must specify the strength
(table, standard, super) and the color (pale, dark).
Vital Statistics:
OG: 1.048 – 1.065 (standard)
FG: 1.002 – 1.008 (standard)
SRM: 5 – 14 (pale)
15 – 22 (dark)
ABV: 3.5 – 5.0% (table)
5.0 – 7.0% (standard)
7.0 – 9.5% (super)
IBUs: 20 – 35
carpe cervisiam
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Martin
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Re: ДРОЖДИ

Мнениеот ultrashock » 08 Мар 2017, 22:07

Благодаря за изчерпателната информация.
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ultrashock
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Re: ДРОЖДИ

Мнениеот TishoZZ » 26 Ное 2018, 01:18

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