Brasserie De Cazeau’s Saison De Cazeau clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.045  FG = 1.007
IBU = 25  SRM = 3  ABV = 5%

Brasserie de Cazeau is what everyone imagines when they think of a Belgian farmhouse brewery. Located in Templeuve, Belgium, near the French border, the building and brewery ooze with character. The building dates from 1753 and is in the classic farmhouse style of the region. Brewing has been done on premises, off and on, over the centuries. The current custodian, Laurent Agache, revived the brewery and residence in 2004 after his grandfather ceased brewing in 1969.

Their “Tournay” line of traditional Belgian styles is what they are best known for in Belgium, but their real gem is Saison de Cazeau. A seemingly simple saison brewed with elderflowers that is amazing in its depth and complexity. I’ve always equated elderflowers with Grandma’s house. Aromas of cedar, old perfume, and old books. An absolute stunning beer. 

Ingredients

9.2 lbs. (4.2 kg) Dingemans Pilsner malt
3.8 AAU Cascade hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
18 AAU Hallertau Blanc hops (5 min.) (2 oz./56 g at 9% alpha acids)
10 oz. (280 g) fresh elderflowers (Cazeau uses fresh or frozen from fresh) or 5 oz. (140 g) dried elderflowers
Saison or farmhouse yeast of your choice
1 cup corn sugar (if priming)

Step by step

Mash Pilsner malt at 145 °F (36 °C) for 45 minutes. Mash out at 170 °F (77 °C) and collect 7 gallons of wort. Boil 90 minutes, adding hops at times indicated. When the boil is complete, remove from heat and stir in the elderflowers. Cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).

When fermentation is complete, rack, add priming sugar, and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.

Brasserie De Cazeau’s Saison De Cazeau clone, Extract

(5 gallons/19 L, extract only)
OG = 1.045  FG = 1.007
IBU = 25  SRM = 3  ABV = 5%

Ingredients

5 lbs. (2.3 kg) Pilsner dried malt extract
3.8 AAU Cascade hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
18 AAU Hallertau Blanc hops (5 min.) (2 oz./56 g at 9% alpha acids)
10 oz. (280 g) fresh elderflowers (Cazeau uses fresh or frozen from fresh) or 5 oz. (140 g) dried elderflowers
Saison or farmhouse yeast of your choice
1 cup corn sugar (if priming)

Step by step

Heat 6.5 gallons (24.5 L) of water to a boil and then turn off heat. Stir in the malt extract until completely dissolved and then return to heat. Boil 60 minutes, following the remainder of the all-grain recipe.

When the boil is complete, remove from heat and stir in the elderflowers. Cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).

When fermentation is complete, rack, add priming sugar, and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.

Pro Tip:

“Dry hopping” with additional elderflowers would be a good way to get even more elderflower character in an already great beer, if you desire even more.