Phil Markowski (9 Sep 2011). The Oxford Companion to Beer. Oxford University Press. p.711. ISBN 9780195367133 . Retrieved 27 November 2012.

The Ale Apothecary is a genuine farmhouse brewery. Co-founders Staci and Paul Arney launched the brewery with a passion for exploring the native agriculture of Oregon and tapping into the roots of brewing culture. Paul brewed his first beers on a manual brewhouse, using water from the Tumalo Creek behind the Arney’s property, capturing yeast from the environment, sourcing malt and hops from Oregon, and foraging for adjuncts in the woods. The Ale Apothecary’s beers might not fit neatly into the saison category, but the process and final product reflect the seasonality and intentionality of those early farmhouse ales.Shepherds of wild yeast and spent hops, Fair Isle abides by three words sustainable, patience, and terroir. What yeast laboratories do when they receive a farmhouse yeast culture? First, they kill all the contaminants, such as souring bacteria. Then, they separate the mix into different strains. They study the properties of each strain separately. When they are producing a sellable yeast, they either choose one representative strain or make a blend of strains.

Saisons were, historically, beers of necessity. Brewed for farmers to quench their thirst in the warmer months, saisons should approach balance and high drinkability. And, while the style is typically low in alcohol, American interpretations have seen the ABV creep up. Still, saison drinkers should find a light tartness and a dry finish. Flavor profiles are very strain-dependent and it’s difficult to modify expression of a single strain with traditional cellaring techniques. In my experience, the profiles, although unique, are nearly identical fermented at 59 °F or 108 °F (15 °C or 42 °C) regardless of pitching rate. So, to get different profiles in different brands we do use different strains. Omega Yeast, Mainiacal Yeast, Escarpment Labs, and Bootleg Biology have some wonderful isolated strains that we swap in and out depending on the brand. My favorite one came from DeWayne Schaaf at Ebb and Flow Fermentations some time ago. It’s an original mixed culture from Voss and I have kept it alive and working in my brewery for years.Saison ( French, "season," French pronunciation: [sɛzɔ̃]) is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. [1] It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale. Farmhouse homebrewing used to be a common activity throughout northern Europe. Before commercial yeast, each farmhouse had own yeast that was propagated from batch to batch. The yeast culture was maintained with tried-and-true folk wisdom. Following on from his exploits the previous season, Lionel Messi took things up a notch in the 2009-10 campaign. Producing clean beer without temperature control is a plus for many. Some kveiks are very neutral in flavor, and if you just want a clean malty and/or hoppy beers kveiks can do that too.

The Referend takes a slightly different approach to the saison style. As you should know by now, the Referend spontaneously ferments all its beers. As Messi embarks on a new chapter in his illustrious career, here's a look at the Argentinian's ten best seasons at Barcelona:This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. These farmhouse yeasts are not miracle makers, however. Using them requires knowledge and experience just like any fermentation. Homebrew forums now boast with troubleshooting why kveik is not fermenting fast and well. Fruits and spices are key ingredients in some beer styles. While fruit beers and herb beers are often listed as style categories unto themselves, fruits and spices are sometimes used to contribute to the flavour and aroma profile of other styles. Vegetables have also been used in beers. Honey, molasses, candy sugar, or other fermentable sugars may be added to impart their distinct flavours to a beer. While not an ingredient per se, some brewers have experimented with ageing their beer in barrels previously used for bourbon or other distilled spirits, imparting the flavour of both the wood and the spirit to the beer. What I am hoping to do in this post is encapsulate everything about getting to know and getting started brewing Belgian beer in a concise form. There are whole books dedicated to the subject so obviously this isn’t going to be as an expansive resource as one of those but I hope it will become something that is useful to some of you out there.