Label mistake - Saaz not Simcoe

[theobrew]

This is why you should always use Nikobrew. Because Nikobrew will rock your fucking face right out your fucking skull...

[spiderwrangler]

My house beer is a Grisette finished with Styrian Goldings and Saaz (10 and 0 min additions). The combo is killer and it really plays well with a spicy Belgian yeast.

Not a name/style I'm familiar with.... can you provide additional info?

[Alchemywunderkid]

My house beer is a Grisette finished with Styrian Goldings and Saaz (10 and 0 min additions). The combo is killer and it really plays well with a spicy Belgian yeast.

Not a name/style I'm familiar with.... can you provide additional info?

If I'm remembering the details right, it's a light, easy drinking Belgian pale with a nice hop presence apparently enjoyed back in the day by miners of greystone quarries. It's mentioned in Markowski's Farmhouse Ales book. I based my recipe off of some rough guidelines he gave in the book. If you think of it like a saison without saison yeast, that would be pretty accurate as far as my knowledge goes.

80% Pilsner, 20% wheat, magnum for bittering (about 20 IBUs), 1.5 oz Styians @ 10 min, 1.5 oz Saaz @ flame out. 6 gal batch, OG ~1.040, FD ~1.008. Usually use the Lachouffe yeast. I start the ferment on the lower end (64-66ºF) for the first 2 days and then let it free rise to wherever it wants to go.

It's a really refreshing beer and is always received well. A nice gateway Belgian for initiated tasters too.

I believe Sly Fox has one a beer that they call a grisette. I'm partial to mine (obviously) because I find theirs a bit too sweet with less spicy/floral aromas. A good beer, but not as crisp as I would envision the style from Markowski's descriptions.

[Beer_Baron]

This is why you should always use Nikobrew. Because Nikobrew will rock your fucking face right out your fucking skull...

Don't care for the rabbit pellets... I prefer to use whole cone hops. But you can get your fucking face rocked out of your fucking skull by whoever you like.

[mobrewer]

My house beer is a Grisette finished with Styrian Goldings and Saaz (10 and 0 min additions). The combo is killer and it really plays well with a spicy Belgian yeast.

I've made a Cream Ale (-ish, that's just the closest style) with Saaz and Tettnanger and loved it. Dry hopped with 2 oz of Saaz. I wish I had this one left for the summer.

+1 for using Saaz on a Belgian Farmhouse ale or American Cream Ale. Does Rogue use Saaz in Dead Guy?

[BDawg]

Rogue's web site says they use Perle and Sterling in Dead Guy:

http://rogue.com/beers/dead-guy-ale.php

[Ramitt]

Saaz should be ok in most Belgians shouldn't it?

[adamK]

Saaz should be ok in most Belgians shouldn't it?

Saaz would be OK, but something a bit less spicy and more earthy (like styrian goldings or EKGs) are often preferred for the abbey styles like a dubbel or dark strong.