After bottling my rustic brett saison with Omega C2C Farmhouse, I decided to go in a darker direction, pitching a malty amber wort right onto the yeast cake.
Saison is one of my all-time favorite styles, but up until this past winter, Brett saison had been a blind spot in my brewing. This blonde saison with freekeh changed all that.
After a couple years of patient waiting and aging, I’ve finally been able to taste the fruits of my solera sour barrel project. All I can say is: worth it!
The first saison of summer is an easy-drinking, ultra-fruity beer thanks to liberal whirlpool and dry-hop additions of Hallertau Blanc and Huell Melon.
I love Belgian beer, but I’ve had very little success making anything like my favorite Trappist brews at home. This recipe came closer than most.
Brewing with herbs is like playing with a live hand grenade: it can blow up in your face. With this last-minute brew, I got lucky.
White Labs’ Marañón Canyon Wild Cacao yeast produces “fruity, phenolic, and wild-like” flavors that ought to work well in a grisette with Hallertau Blanc hops.
Living in Vietnam broadened my palate and gave me a lot of ideas for beer. Here’s one that worked out particularly well.