The nice thing about having to go to a separate laundry room is that I have an excuse to catch up on reading.
I just finished this bad boy. I’ll admit he mentioned tranferring quickly to prevent autolysis on a few occasions and each time I wanted to set the book on fire, but other than that it was an illuminating read.
The Saison section didn’t teach me a whole lot I didn’t already know, although much of it flies in the face of the BJCP and related ilk. Although Belgian styles have always been tough to fit into a BJCP box anyway.
Notably, the book makes a notable point that sourness was common historically and still prominent in some modern examples (espicially if given enough age). Moreso, it was desired. And he describes Saison as both a link between beer and wine (particularly red wine) and moreover as a link between Lambic and the rest of the beer world. Historically Saison and Gueuze are very very similar.
Contrasted to the “Saison should not be sour, that’s a misconception” as espoused by Jamil Zainasheff and his ilk, and we see that he’s right when it comes to the BJCP framework, but that’s where it stops.
Point is, Saison is more a set of broad characters and techniques than it is a narrow style.
Now Biere de Garde, on the other hand, I don’t have much experience drinking and no experience brewing, so this book taught me quite a bit there. Although it seems that, like Saison, it’s something impossible to neatly fit into a box.
Meanwhile, while I’ve still got clothes in the dryer I’m going to tear into Strong’s “Brewing Better Beer”.