When I first tried Saison du BUFF, I was astonished by the amount of flavor that was packed into this beer. It was a fantastic expression of both a solid saison base and a floral earthy bouquet. It’s what I would consider to be a gruit beer light, combining herbs and hops for a fantastic and unique combination. One of the cool aspects of this beer is that it was brewed at Stone, Dogfish Head, and Victory; with each brewery putting on a unique spin to the base beer.
This is the recipe from stone that I chose to use as a starting point: Recipe Base. I went a bit outside of the recipe for this beer, just to compensate for efficiency and taste preferences. I’m pretty happy with how this beer turned out, it has a nice similarity to the original but with a bit of a twist. It’s most certainly a solid base for a saison and I will definitely be using it again for future saisons, with a little bit of variation.
OG: 1.048 — FG: 1.002 — ABV: 6.0%
- 5.5 Lb American 2-Row
- 5.5 Lb American Pilsner
- 1 Lb American White Wheat
- 1 Lb Flaked Rye
- 2 oz Aciduated Malt
- .25 oz Centennial – 90 min
- .25 oz Amarillo – 45 min
- .25 oz Amarillo – 30 min
- .25 oz Amarillo – 15 min
- .25 oz Amarillo – 5 min
- 7 g Parsley – 1 min
- 1.5 g Sage – 1 min
- 3 g Rosemary – 1 min
- 3 g Thyme – 1 min
Yeast: Wyeast 3711 French Saison
- Appearance: Slightly Hazy, Pale gold, Honey Blond, Great Head Retention
- Nose: Sage and Rosemary, Slightly Sour, Earthy, Herbal
- Mouth Feel: Well Carbonated, Dry
- Flavor: Herbal, Subtle malt, Low hop, Tart, Flavors and aroma are well blended, Huge bouquet
- Overall: A very nice beer but definitely not for a beginning drinker, very complex.