Talk:Saison (ale)
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First off, many thanks to the various hands who have crafted this thoughtful and generally well-written page. I hope my own minor edit will be found helpful, just adding a few Belgian producers, etc. Also, I thought it appropriate to change the list description of Belgian brewers from 'major' to 'notable'. While I suppose the term 'major' may be applicable in comparing the output of one Saison maker to another, certainly none are 'major' brewers on the scale of any of the industrial-strength players such as InBev, etc.
Hey, this page could use a picture for illustration also! Shorn again 18:29, 20 May 2007 (UTC)
[edit] Saison fermentation?
In reference to this: """ What truly makes saisons unique is the fermentation which is closer to a red wine fermentation. Taking place at temperatures upwards of 90 degrees Fahrenheit (32 degrees Celsius), these ales are incredibly phenolic; peppery, floral, often reminiscent of the spice found in a bordeaux wine. """
90F fermentation seems a bit high.... maybe this is the higher end of what saison brewers use? Also, I'm pretty sure red wine is not brewed at nearly so high temperature. Is this (the fermentation temperature) the only reason saisons are being compared to red wine? If so maybe this comparison is invalid? 71.228.46.240 (talk) 06:43, 10 February 2008 (UTC)
