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Originally Posted by Flybone McTimmerson
Wonderful. You did not disappoint. The part about the sour edges being re-introduced into American brewing was definitely interesting. I have a Prairie Artisan Prairie Somewhere in the fridge right now that's labeled as a sour farmhouse ale. I've been hesitant to try it because sour isn't really my thing as far as beers. I'll break it open tomorrow to get a sense of the older farmhouse ales.
This part right here, I assume, would be why there has been such a broad definition, and why American brewers figured they could get wild with the experimentation.
I don't think the distinction of an American Farmhouse Ale is a bad idea at all.
Anyways, thanks for taking the time to lay that out. I knew you were writing something on the subject, and I'd love to read it when it's complete.
I'll also look into Brasserie de Blaugies.
One last question. I have not been much of a fan of the darker farmhouse ales. Is there one you would recommend?
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I can't recall having a dark or black saison that has really impressed me. It's a weird take on the style that I don't get. I know that Hill Farmstead & Sante Adarius make a couple, but I'm not putting in the effort to trade for them. About the darkest I tolerate is a Fantome Hiver or Fantome de Noel, and those are just dark amber.
Wait, now that I'm thinking about it, I remember Stillwater's two dark saisons -- Exsistent and A Saison Darkly -- being pretty good. Not amazing, but tasty beers that blur between farmhouse ale and old-school porter.