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.
For my first all-grain raw ale, I took some inspiration from Lars Marius Garshol’s trip to Lithuania and made a short and shoddy version of a Lithuanian legend.
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.