Saison ales are brilliant beers. Bright, light, more than a small hint of fruit. Perfect for drinking on a warm or hot spring or summer day. Amazingly, Saison yeasts love ferment at very hot temperatures.
Unfortunately, this particular brew fermented in my closet during an unseasonably cold couple of weeks in Austin. The result certainly wasn't bad, per se, but I just can't help but wonder what might have been, had this beer fermented at 80F or so (on the left below).
This was the first beer I brewed on a week night. I worked from home that day, which enabled me to be home and ready to brew by 5:30pm. I typically allow 5 hours for a brew night, so this would ensure that I finish by 10:30pm.
Now, remarkably, we were hosting Josh and Steph, my brother-in-law and sister-in-law, for their first trip back to Austin since moving to New Orleans. Brewing is a family event around here.
It was beautiful, wonderful night :-)
The original gravity checked in at 1.059 (target: 1.057). The final gravity was right at 1.010 (target 1.015). The color has a classic Saison cloud, with plenty of coriander and lemon on the nose, and even more on the palate.
In retrospect, I've named this beer the "Saucy Saison" in honor of Ubuntu's new 13.10 mascot, the Saucy Salamander, and donated a growler to some good friends in the Ubuntu world a bit earlier tonight :-)
:-Dustin
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