How's this sound, Date Saison?

[floydmeddler]

Looks like an exciting idea!

[Barley Water]

I screwed around with canned date syrup in a Dubbel and was disappointed in the flavor. Dates are pretty bland once the sugar is burned off during fermentation. I would equate using it to using some form of unrefined sugar (it will help dry out the beer). Of course, if you add Special B to a Saison you are going to jack up the terminal gravity as well as get the dried fruit flavors I assume you are looking for. By the way, I have taken to adding raisins to Dubbels (and in the last batch I carmelized them) and yes, if you add about 6 ounces in a 5 gallon batch you will taste them, it works great. Of course if you are looking for a really dry beer I wouldn't mess with any type of crystal malt at all since they all add unfermentable sugars to the end product. As always do what you will, have fun and brew on.

[WishboneBrewery]

BW, my only experience of Date Molasses has been in http://wp.me/pJKR-mp which also had some Black Strap in too, the 10-ish% of sugars have made for a very tasty and easy drinking Imperial Stout.
I thought I may experiment more and hoped that the Date syrup would add some fruitiness to a Saison yeast fermented brew, I'll no doubt have fun brewing it

[Barley Water]

Interesting, I have never seen date syrup and molasses mixed together and I haven't tried putting both into the same beer. Besides trying the date syrup though, I have used molasses a couple of times most lately in a olde ale I have in a solera. That stuff for sure adds a unique flavor to beer and it doesn't take all that much to make a difference either.

[rimski]

What kind of temperature control schedule do you use for a saison

[WishboneBrewery]

I think its let it rise with no cooling to get the flavors out of the yeast.

[seymour]

I think its let it rise with no cooling to get the flavors out of the yeast.

+1...the same temperature control historical German Low Countries farmers had...none.