Love that you guys did this. I did Jovaru for my last Saison. It was okay. Really heavy lemon pith. Loved the citrus but it wasn't my favorite. Pitching C2C next time.
Awesome tasting information! Brewed a pumpkin with the Saisonstein yesterday. Thumping away at 77 degrees right now. I agree with others on having another tasting around the 3 month mark...if there's any left! :) "Time does not respect what is made without it" ~ Brasserie Cantillon
Came in and got too try all three, definitely loved the Jovaru, and the customer service for helping me with my Bitburger clone was absolutely fantastic!!
I read the recipe- I think it’s a really solid dialed in grainbill. I think the hops chosen probably would have changed your perception if you’d gone with a noble type: h. mitt/blanc, or saaz, or a French type like strisselspalt/Aramis
This one was fermented at 70 degrees it was great but for the other two yeasts something north of 80 would have been where I'd think they would shine most.
It is a Farmhouse yeast and Saisons are known as farmhouse-style ales for a reason: they were originally brewed on actual farms, So not sure where you are going with that.
The saisonstein I’ve used several times this year. I find at very warm temps it’s quite fluffy and expressive, almost like a meadowfoam honey note. I’m using it with my mixed ferment Saison. The jovaru comes across as citrus peel pith.
Would you repeat with more temperature and do another side by side?
Loved listening to Todd - you should get him back for more of these experiments
They also change quite a bit over time. Redo this testing in 2 months.
Love that you guys did this. I did Jovaru for my last Saison. It was okay. Really heavy lemon pith. Loved the citrus but it wasn't my favorite.
Pitching C2C next time.
Awesome tasting information! Brewed a pumpkin with the Saisonstein yesterday. Thumping away at 77 degrees right now. I agree with others on having another tasting around the 3 month mark...if there's any left! :) "Time does not respect what is made without it" ~ Brasserie Cantillon
Came in and got too try all three, definitely loved the Jovaru, and the customer service for helping me with my Bitburger clone was absolutely fantastic!!
I read the recipe- I think it’s a really solid dialed in grainbill. I think the hops chosen probably would have changed your perception if you’d gone with a noble type: h. mitt/blanc, or saaz, or a French type like strisselspalt/Aramis
Hello, what is the name of the cup?
Interesting findings, love a good saison and will give some of these yeasts a try!
Sweet format! I enjoy it
"Jovaru" is pronounced more like "Yo-va-roo" with an accent on "roo"
I love the farmhouse ales, i have used the saisonstein yeast, and i'm wanting to use the jovaru one.
Need that sundew yeast from omega man
Could you please tell me what temp you fermented the Jovaru batch at?
This one was fermented at 70 degrees it was great but for the other two yeasts something north of 80 would have been where I'd think they would shine most.
Love Omega, the only yeast I use
That was helpful. Thanks.
I have actually used two of them. Jovaru is not a Saison yeast.
It is a Farmhouse yeast and Saisons are known as farmhouse-style ales for a reason: they were originally brewed on actual farms, So not sure where you are going with that.
The saisonstein I’ve used several times this year. I find at very warm temps it’s quite fluffy and expressive, almost like a meadowfoam honey note. I’m using it with my mixed ferment Saison.
The jovaru comes across as citrus peel pith.
sick vid