tag:blogger.com,1999:blog-21271644.post5551724090548394938..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Next Mass Market Beer: Saison?Jeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21271644.post-21326731651158976342014-07-10T09:42:38.814-07:002014-07-10T09:42:38.814-07:00This is why I always brew a Saison when someone as...This is why I always brew a Saison when someone asks me to make something for a wedding.KeAlohahttps://www.blogger.com/profile/00193919001451657188noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-88100329308546549712014-07-09T16:54:55.265-07:002014-07-09T16:54:55.265-07:00Kevin, totally agree. And there's no way for ...Kevin, totally agree. And there's no way for large breweries to streamline barrel-aging so that it becomes appreciably cheaper. Indeed, it's one of the few styles macros <i>don't</i> have a big advantage vis a vis economies of scale. Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-230707346817253872014-07-09T16:53:13.677-07:002014-07-09T16:53:13.677-07:00Bill, could very well be. AB InBev certainly know...Bill, could very well be. AB InBev certainly knows about saisons, they've probably brewed them in their test brewery, an they've very likely considered them for production. Like craft breweries, they actually do think about this stuff--never mind what a San Francisco marketing whiz may believe.<br /><br />But I do think the style could have mass appeal. You wouldn't have to call itJeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-84380425937859200752014-07-09T13:25:04.732-07:002014-07-09T13:25:04.732-07:00I actually do think that Goose Island has signific...I actually do think that Goose Island has significantly ramped up production of BCBS since the InBev acquisition, although still not enough to keep up with the increase in demand (and still at minuscule levels compared to typical macro production). I could imagine them making it a year-round beer at some point, though.<br /><br />On that one, I think the flaw is not so much in the idea that withKevin Scaldeferrinoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38786123952784117022014-07-09T11:10:30.490-07:002014-07-09T11:10:30.490-07:00The other reason you won't get a mass produced...The other reason you won't get a mass produced brettt saison is that brett takes time to develop - more time than a macro brewer would want to spend on it. Could a low ester/phenol saison succeed with the public at large? Maybe, but it won't they also might cannibalize the sales of mass produced wit. You won't get craft people to buy it, you likely won't get many macro lager Bill Schnellernoreply@blogger.com