Coming of Age - "Imperial" Saison

Just a little story to highlight the virtue of patience in brewing, especially for stronger beers. 

Back in November 2011, a bunch of us from the Homebrew Club were gathered for our inaugural Brew-Together session, hosted by Owen. It was interesting too, as I pitched my (comparatively) ghetto setup against the automated Spiedel Brewmiester. The recipe came from me, and it was to be a 8% ABV Saison, fermented in 2 different locations using Wyeast's 3711 Saison yeast. I tried a sip 2 weeks later - it was gross. Rocket fuel. Headaches. Nail polish remover. It was full of higher alcohols, or "hot" alcohols.

Tasting notes - Saison Dupont

Saisons are the perfect beers to brew in Singapore. The malt bill is simple, and most importantly, the yeast is perfectly happy at our local ambient temperature, unlike many other ale yeasts. It's the perfect drink for hot weather (it was historically made exactly for that - for farmhands to quench their thirst in summer) and I absolutely dig the flavours. When one thinks "saison", their first thought usually jumps to Saison Dupont, considered a classic example of this style.