What Beer Do You Like?


Staff member
Love it!

And I think of poor Aussie buying it or something similar, pouring a glass, sipping. . .LOL!

I bought a longneck, 750ml of Saisson.

Belgium is a country you can drink a different beer every night starting New Years Day and nearly make it to the next New Years Day before having to drink a beer you already drank in that year. Most of these are in the Dutch-speaking Flanders part of Belgium. The French speaking Walloons also have their beer style. Before farming was mechanised seasonal workers called saisoneurs would arrive in August to bring in the harvest. The farmer would refresh them with a beer he had brewed the previous December (the ground was frozen so the farmer had the time, eh?)

People wielding razor sharp scythes are not the sort of people you refresh with 10%abv beers—these beers, saisons, were more like 3%.

What sort of brewers were these farmers? One word: opportunistic. These were not 100% malt beers! Malt is more expensive than unmalted oats or flaked barley etc. Maybe some spices can boost flavor. Hops used were English hops from just across the Chanel, German hops would have to make a long expensive journey by the roads of the time, England was closer.

Notice I said the beer was brewed in December and served in August? That was some hope that barrels of beer stayed good for nine months in the prePasteur days! If a lactic ferment happened the farmer was very happy: the pH would be reduced by the lactobaccillus guarding the beer from spoilage.

Wallonia extended a bit across what is now the French border so saison is also made in the (former) Department Du Nord and the Department du Calais (now absorbed in some new administrative district.)

Breweries making saison no longer stick to the 3%abv limit!

I have a bottle of saison, will drink and report in due course.

This is the recipe for the first saison I brewed. The spelt grain was crushed with the malt in my Canadian made maltmill.]
Brewing Method: All Grain
Yeast: WY 3724
Yeast Starter: .5L
Batch Size: 25L/about 6US gals
Original Gravity: 1047
Final Gravity: 1005
Alcohol Content: 5.6 %
Total Grains: 5.25Kg
Extract Efficiency: 75 %
Hop IBU's: 21
Boiling Time: 90-120 minutes
Primary Fermentation: 5 days at 25-27C
Secondary Fermentation: 21 days at 24C
Additional Fermentation: bottle age for 8 weeks

Grain Bill:

3.25Kg Joe White Export Pilsner malt
.5Kg Vienna
1Kg spelt grain
250g oats
250g kandi sugar

Hop Bill:

30g EKG pellets 5.1%AA 60 minutes
15g Styrian Golding pellets 15 minutes

15 minutes and flameout
7-10g each of corander, cardamon, cumin and star anise

Mash Schedule:

Cereal mash of spelt & oats with 1.75Kg pils
32C 15 mins, 50C, 20 mins 65C, raise to boil & boil 10 mins
add to balance of Pils malt and the Vienna malt resting at 50C, raise combined mash to 65C, rest 60 minutes, decoct to mash out

Brewers Notes:

My first Saison, to be brewed tomorrow

Inspired by Phil Markowski "Farmhouse Ales" Brewers publications
WY 3724 is the WyeastLabs saison yeast. It ferments right down and I kept the saison in a 20L “cube” in my study for a month. It fermented down to 1002 (water is 1000) so bone dry but the protein from the spelt gave it a massive mouthfeel, a weird drinking experience.


Staff member
Yes, I have tasted that before.

Definitely will have a half size brewery in Tasmania! I love brewing beer—the moment the hops hit the boiling wort—amazing, worlds best perfume! The whole neighborhood knew I was brewing :bgrin


Staff member
I’ll drink to that!

Of course, apart from a glass of wine at a restaurant ALL my drinking is done at home.


Staff member
Wintry weather has arrived, cold and wet.

So some Coopers Stout meets the bill.

Hmmm, actually, it is better than last years. I wonder if Coopers got told their stout was boring and undumbed the recipe a bit?

Will email and commend them, and tell them still not as good as their original recipe.

Ahhh the days when I still brewed and made Russian Imperial Stouts and barleywines: pour half a stubby into a big brandy balloon and, sitting by the fire, slowly sip it. As the beer warmed up the malt came to the fore more and more—every sip tasted different from the sip before and the sip after.

Will start soon gathering the makings of a half size brewery. Work out the mash tun size, 30L stockpot as kettle, 30L urn with thermostat—how big a mash can I do, what if I combined two mashes into one beer? Then get some 3/4" copper tubing + T and elbow joints and make a manifold, where the wort is sieved from the grains.

I will keep my bigger, 50L steel kettles tho—a BIG beer needs a BIG setup! Get some help maybe. Be easy to brew lagers in the Tassie winter, be bloody hard to brew ales! Ahhh, lovely big or very hoppy beer, brew, ferment, cold condition, rack into a 20L postmix keg and put that in the cellar, leave for 12 months. Flavor with a capital F!

(Since I cannot build my house on a cement slab I need stainless steel stumps that sit on bedrock. Means they need to be 1.2m/4' long. I would love to have them 1.2m/4' above ground level, keep the straw way above the slush, have a nice under-the-house space at least for cellaring beer and wine etc. Love to dig down a bit, say 700mm/2', lay a slab, mortar some besser/cement blocks in place—proper little cellar, for booze, root cellar etc.


johnsmith said:
HBS Guy said:
Wintry weather has arrived, cold and wet.
expecting a low of 7 later in the week.
Thats as low as I want it to get

I am a Winter fan. Bring it on. Love it. Far better than being so hot and sweaty in heat and oppressive humidity. Great sleep. I'd be happy to move to Tassie but I know that is out of the question. TIB.

Oh well.


Active member
Sadly, I don't have a thirst for beer lately.

Seem to be drinking more red wine and whiskey (and whisky).

Oh, and vodka (I think I can blame Dead to Me and Killing Eve for that).


Carlton Dry man myself!

"A hard earned thirst needs a big cold beer ... Matter o' fact, I got it now. !"

Mmm no thats that crap beer Aussie drinks VB drinks :groan

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