Methods For Carbonating Saison

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 23 February 2021

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus on how they apply to Saison. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Keg Conditioning vs. Force Carbonation In Saison xBmt

Transcript

Click on a timestamp to play from that location

0:00.0	If you would have asked me five years ago with the on trend brewing thing would be in 2021,
0:04.4	I would have guessed something with the letters IP and A. And I would have been wrong.
0:08.8	Laugh all you want, but a hard celtzer is here to stay. An imperial yeast new seasonal strain
0:13.2	W04 paramount can help brewers get the most out of their water fermentations. A clean and aggressive
0:19.3	fermenter paramount will produce an excellent celtzer with low fusel alcohols, plus it's gluten-free.
0:24.8	If you tried making celtzer with standard ale or logger strains, you know the struggle. An imperial
0:29.2	yeast is here to help with W04 paramount. Learn more about this novel strain at imperial yeast.com
0:34.7	and pick up your W04 paramount before it's too late.
0:48.2	When crafting a beer recipe, brewers tend to focus most on the big four ingredients, water,
0:53.5	malt, hops, and yeast. However, there's another very important thing that contributes to the
0:57.6	ultimate character of beer, particularly as it pertains to certain styles. You're listening
1:02.4	to the Bruloscopy podcast. I'm your host, Marshall Schott. And joining me on this episode to talk
1:06.7	about the different methods for carbonating sazon is contributor Andy Carter.
1:10.8	Yeah. So, you know, one of the first beers I got when I was getting to craft beer was
1:14.2	sazon dupont. And that really put something in my head the rest of time for bringing these beers
1:19.2	in the future is the level of carbonation that beer has and level carbonation belgian beers
1:24.0	have in general. It's so much higher than you see in the United States. So, it's cool to think
1:27.7	about how to do that correctly. And this experiment specifically was kind of testing what I tasted
1:32.0	in sazon dupont. Yeah, sazon for me is such a hitter-miss style. I've had some that I absolutely
1:37.5	love sazon dupont is definitely one of those as far as commercial examples go. And one of my
1:42.6	local home brewing buddies here makes an excellent version as well, though. It's a sazon buddy dry
1:48.5	hops it with mosaic and you'd be it blows your mind how good mosaic goes with that sazon
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Marshall Schott, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Marshall Schott and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.