Exploring the Flavors of Bellandur Saison

Bellandur Saison

You know what makes a truly exceptional farmhouse ale?

It's that calculated combination between tradition and local character, where established brewing techniques meet distinctive flavor components. That's exactly what we're seeing in this Bellandur Saison by BLR brewing co - a meticulously crafted saison that honors Belgian brewing heritage while establishing its own unique profile.

This hazy yellow brew starts with premium German malt as its foundation. German malts are fascinating because they're typically kilned with incredible precision - the Germans have been refining this process since the Reinheitsgebot (Beer Purity Law) of 1516, which compelled brewers to focus on extracting maximum flavor from minimal ingredients.

The centerpiece of this brew is undoubtedly the Belgian saison yeast. These yeast strains are remarkable microorganisms with a history dating back centuries to seasonal farmhouse brewing. Originally, farmhands would brew during winter months when field work was minimal, creating refreshing beers to sustain workers through hot summer harvests. The yeasts were often wild or semi-domesticated, developing distinctive characteristics through generations of use in specific regions.

What I particularly appreciate about this recipe is the hop selection. The combination of Magnum (a classic German variety known for clean bittering) with American Citra creates an interesting contrast between Old World and New.

At 15 IBUs, the bitterness is restrained - exactly what you want in a saison where yeast character should dominate. The modest 5.4% ABV maintains drinkability while providing enough structure to support the complex flavor profile.

The dry finish is quintessentially saison - those Belgian strains are efficient fermenters, consuming nearly all available sugars to create that crisp, refreshing conclusion that encourages another sip.

Next time you're enjoying this Bellandur Saison, consider those Belgian farmhands, centuries ago, quenching their thirst after a long day in the fields with something remarkably similar to what's in your glass now.