Brew Day – Summer Rye Saison

Northern Brewer, Tettnanger & Coriander

So despite my less-than-ideal results with my Berliner Weisse, I’m still quaffing a litre of it a day, meaning the keg is rapidly approaching empty. As we’re smack-dab in the middle of the hot and humid phase of summer another easy-drinking and refreshing beer is on the menu – specifically, my favourite summer beer Saison. In the interest of having a beer in the keg within 2 weeks there’s nothing funky about today’s recipe – its a modest-gravity recipe, crisp thanks to the use of rye, a subtle spiciness provided by a dash of corriander, and a driness provided by a mix of low mash temperature and a dose of sugar in place of malt.

Beautiful day to brew outside!

To ensure a rapid ferment I’m blending the finicky Dupont strain (whose flavour I prefer) with ol’ reliable Wyeast 3711 (French saison), and ramping temperatures from 18C to 26C over the ~10 days of fermentation.

3