In the world of craft brewing, the choice between tradition and innovation often presents a unique challenge. This article delves into how Peaceful Side Brewing, located in the heart of the Smoky Mountains, has masterfully balanced European malts with locally sourced grains to create their flagship beer, Classic Saison. The brewery’s commitment to both heritage and innovation is evident in every sip, offering a taste that resonates with both classic beer enthusiasts and those seeking a modern twist.
A Journey Through the Crafting of Classic Saison
Peaceful Side Brewing, nestled in the picturesque town of Walland, Tennessee, embarked on its journey in 2011 when Roy Milner, inspired by Old World brewing traditions, decided to craft his own version of a saison. The brewery’s flagship, Classic Saison, reflects this inspiration while embracing local ingredients. Head brewer Seth Carter explains, “We wanted to honor the roots of our beer while celebrating the region where we are.” To achieve this, they paired Weyermann’s Pilsner malt, a nod to European brewing, with custom-malted two-row barley from Carolina Malt House, sourced from Cleveland, North Carolina, over 240 miles away through the majestic Smoky Mountains.
The use of malted wheat, specifically a red winter variety from Carolina Malt House, adds another layer of complexity. Although it makes up only 10% of the grist for Classic Saison, the brewery has experimented with higher percentages, allowing for variations in flavor and mouthfeel. The brewing process is meticulously controlled, with attention to pH levels and water hardness, which significantly influences the final profile. The team uses acidulated malt to maintain optimal mash pH and leverages the naturally hard water of the Smoky Mountains, enhanced with calcium sulfate, to highlight the noble hops used in the recipe.
The yeast strain, White Labs WLP565 Belgian Saison I, plays a crucial role in defining the beer’s character. Known for its peppery notes, this yeast requires careful handling. Carter advises thorough oxygenation and fermenting at slightly higher temperatures to ensure the yeast remains active. The fermentation process follows a natural temperature curve, peaking around 88°F (31°C) before gradually cooling as fermentation slows. After about 10 days, the beer is cooled further and prepared for packaging, either in bottles, cans, or kegs. Bottle conditioning allows for a carbonation level as high as 3.5 volumes of CO2, enhancing the beer’s effervescence and flavor.
From its humble beginnings at Blackberry Farm to its current home under the Peaceful Side brand, Classic Saison has evolved but remained true to its roots. The acquisition by Oldham Hospitality in late 2023 ensured that this beloved beer continues to be enjoyed by many. Matty Hargrove, regional sales manager, emphasizes the significance of the peaceful side of the Smoky Mountains, making it an ideal setting for savoring this craft masterpiece.
For brewers and beer enthusiasts alike, the story of Classic Saison offers valuable insights. It underscores the importance of balancing tradition with innovation, highlighting how local ingredients can enhance a beer’s character without compromising its heritage. As Carter aptly puts it, “Bottle-conditioned Classic Saison pairs perfectly with Atlantic oysters—a combination that truly showcases the artistry behind each bottle.”