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Keghouse Saison partial extract kit

R270.00

Quick Overview

Overall Impression: Most commonly, a pale, refreshing,
highly-attenuated, moderately-bitter, moderate-strength
Belgian ale with a very dry finish. Typically highly carbonated,
and using non-barley cereal grains and optional spices for
complexity, as complements the expressive yeast character that
is fruity, spicy, and not overly phenolic. Less common
variations include both lower-alcohol and higher-alcohol
products, as well as darker versions with additional malt
character.
Aroma: Quite aromatic, with fruity, spicy, and hoppy
characteristics evident. The esters can be fairly high (moderate
to high), and are often reminiscent of citrus fruits such as
oranges or lemons. The hops are low to moderate and are often
spicy, floral, earthy, or fruity. Stronger versions can have a soft,
spicy alcohol note (low intensity). Spicy notes are typically
peppery rather than clove-like, and can be up to moderately-
strong (typically yeast-derived). Subtle, complementary herb or
spice additions are allowable, but should not dominate. The
malt character is typically slightly grainy in character and low
in intensity. Darker and stronger versions will have more
noticeable malt, with darker versions taking characteristics
associated with grains of that color (toasty, biscuity, caramelly,
chocolate, etc.). In versions where sourness is present instead
of bitterness, some of the sour character can be detected (low
to moderate).

Appearance: Pale versions are often a distinctive pale orange
but may be pale golden to amber in color (gold to amber-gold is
most common). Darker versions may run from copper to dark
brown. Long-lasting, dense, rocky white to ivory head resulting
in characteristic Belgian lace on the glass as it fades. Clarity is
poor to good, though haze is not unexpected in this type of
unfiltered beer. Effervescent.

Flavor: Medium-low to medium-high fruity and spicy flavors,
supported by a low to medium soft malt character, often with
some grainy flavors. Bitterness is typically moderate to high,
although sourness can be present in place of bitterness (both
should not be strong flavors at the same time). Attenuation is
extremely high, which gives a characteristic dry finish essential
to the style; a Saison should never finish sweet. The fruity
character is frequently citrusy (orange or lemon), and the
spices are typically peppery. Allow for a range of balance in the
fruity-spicy characteristics; this is often driven by the yeast
selection. Hop flavor is low to moderate, and generally spicy or
earthy in character. The balance is towards the fruity, spicy,
hoppy character, with any bitterness or sourness not
overwhelming these flavors. Darker versions will have more
malt character, with a range of flavors derived from darker
malts (toasty, bready, biscuity, chocolate, etc.) that support the
fruity-spicy character of the beer (roasted flavors are not
typical). Stronger versions will have more malt flavor in
general, as well as a light alcohol impression. Herbs and spices
are completely optional, but if present should be used in
moderation and not detract from the yeast character. The
finish is very dry and the aftertaste is typically bitter and spicy.
The hop bitterness can be restrained, although it can seem
accentuated due to the high attenuation levels.

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R270.00

Details

Overall Impression: Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character. Aroma: Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately- strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate). Appearance: Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent. Flavor: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels.

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