OnTap Magazine

wheat, Vienna or other darker malts to add depth. e soft Pilsner malt lends itself really well to the spice that comes from the yeast. Other additions like Belgian Candy syrup, honey or orange peels are sometimes added too. Hops are kept European: Styrian or East Kent Golding are the standard, adding oral, earthy and spicy qualities to the beer. Quite a lot of hops would have been added back in the day to help preserve the beer, but hoppiness does not dominate the aroma or avour. Traditionally they are bottle conditioned so haziness is accepted, if not expected. Also expected is the characteristic dry nish, achieved thanks to a highly attenuating yeast (that is, one that eats up the majority of the sugars). Back in latter- day Wallonia, these beers were conditioned over long periods – we’re talking European Winter long – which ensured a crisp, delicate beer with subtle, re ned avours. Modern saisons, however, come in all kinds of colours, strengths and funk levels. Ah yes, the funk. While not a prerequisite of the style, many saisons come with added funk, often in the form of Brettanomyces. Sometimes described as “horse blanket”, leathery or akin to wet straw, this “farmhouse funk” might not sound appealing, but it adds an earthy avour that gives extra depth to the beer. Indeed, saisons are now seen as such a broad category that almost anything goes – including ABVs in the 7-9% range – as long as the basic pro le remains. ere are some no-nos: roasted or toasted avours are out, and absolutely no diacetyl should be present. Some brewers even kettle sour their saisons for a more tart, sour pro le. SAISON IN SOUTH AFRICA e South African saison market isn’t as rich as it could be. Devil’s Peak used to brew Silvertree Saison, which is unfortunately no longer, but their Vannie Hout is the top rated local saison on Untappd. Infused with Brettanomyces and aged in white wine barrels. It is a wonderfully dry, woody saison with avours reminiscent of an oaked chardonnay – except with a healthy dose of barnyard funk. Along a similar vein, Stimela and Frontier collaborated in the last year on their Brett Saison which was an exceptional beer: complex and yet still thirst quenching. Both Frontier and Stimela have plans for various experimental saisons and sours, so keep an eye out for those. ese, alongside some delicious versions from Little Wolf, including the recently-released-and-quickly-depleted Stale beer results in negative customer perception, recall costs, eroded brand value and customers who simply switch to another brand, never to return. Bullet proof your beer and protect the aroma, avour and protein prooles using BrewShield, a natural and organic certioed beer stabiliser. info@stoaktechnologies.com – Abrie on 082 800 7374 BREW SHIELD BEER STABILISER