Limitation to Brewing Great Saison with Ben Edmunds

Know your limitations on brew day.

[@viper29ca]

Just flow control your tap. Can carbonate to that level, just can't serve it at the same speed you would a NEIPA/Lager, etc.

[@kieljamesfisher]

It's pretty easy and straightforward to serve 3.5 vols on my kegerators at home. A dual regulator and longer lines get it done. And when I bottle condition saison, I just buy Belgian bottles. Is it more difficult on a commercial scale for some reason?

[@goodolarchie]

Most breweries are phasing out bottles entirely, so this isn't terribly surprising.

[@goodolarchie]

Simple explanation is that traditional saison isn't a big seller for most breweries, unless it's something like a Tank 7 and even that's probably slumped hard. So it's less juice for a harder squeeze, managing bottle conditioning and bringing in different glass all the time.

[@kieljamesfisher]

Whether bottle conditioning or serving a highly carbonated beer from the tap, it's going to take a little more effort. If making and serving great saison is important to you, it's not that hard to make it work, but you need to want to. No different than decoction in the world's best lagers