For my 100th brew, I tackled a style I’d always been a little afraid of, worked on my patience, and found that there’s always more to learn in this hobby.
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!