|Brasserie Cantillon - Senne Valley|
Thursday, February 9, 2012
The weather has been weird lately. It's either hot and sunny with clear cloudless skies, or overcast and rainy-no in between. When you wake up each morning, you never know if you'll need your umbrella for walking through a downpour or for shade at the beach. I'm going to spin the wheel and make a saison and hope for more heat to assist in a hot fermentation. I put my last saison outside, wrapped in a towel in the hot sun in July last year, and the taste did not disappoint. For this one, I want to do something a little different. Here's the recipe for Senne Valley Saison.
When I first started thinking about souring beers at home, I bought a vial of White Labs Brettanomyces Bruxellensis, figuring that I would use it to make an all Brett-fermented beer of some sort. It's been sitting in the fridge for the past few months, waiting for some attention. While I still think that an all Brett beer would be interesting, I plan to pitch the neglected vial into secondary when I transfer this saison off the primary yeast cake. The Brett should impart a clear mild sour flavor that increases with age and dries the beer out nicely, which goes well with traditional saison style parameters. I'm hoping that the combination of the Wyeast 3711 French Saison yeast and the Brett will make for a very complex and interesting result, with the 3711 enhancing the spiciness of the grains of paradise and helping some of the characteristic of the Czech Saaz shine through for a different twist.
Wednesday, February 1, 2012
|Fermentation chamber with chalkboard painted doors.|
After primary fermentation, I plan to age the beer on oak cubes that have been soaked in bourbon in much the same way that Lewy did. Cheers to waiting 6+ months for satisfaction!