What sets this style apart from a witbier are the adjuncts. Coriander and salt are added during (or after) the boil in order to create a fuller mouthfeel and added complexity. (This tradition may have arisen from salty springs that provided early brewers their water.) Typically brewed below 5.0% ABV, these session beers are ideal to crack open on a warm spring day.
'the bruery' on Serious Eats
Celebrating beer writer Fred Eckhardt's birthday for the seventh year in a row while raising money for charity, the annual FredFest at Hair of the Dog Brewing showcased rare and one-off beers from 22 breweries for its 2012 extravaganza. Read on to discover our choices for the 8 most memorable sips from FredFest 2012.
Of the 17 American-brewed Saisons we tried, some were malt-focused, others spiced, some herbed, funked, hopped up, and some were all of the above. The best Saisons we tried were dry, highly carbonated, and had a balanced bitterness.