The sun is setting earlier. The nights are getting cooler. The leaves begin to change in the green mountains into a mountain on fire. Red, Orange, Yellow leaves ignite the mountains into flames. Where tree's become flowers before winter. Enough jabber. Brewing a Red Maple Saison with maple syrup. The red color will come from amber and crystal malt. Also using torrified wheat and flaked oats for body and head retention. The syrup will add some color as well. Especially since I'm using grade B syrup. Which, as any syrup connoisseur knows is the better syrup. It's been boiled longer, creating a more intense maple flavor than grade A syrup. I'll be adding this during cool down. Stirring in two pounds at 160 degrees F. I don't want to drive off the delicate maple flavors, even though the yeast will do it's best to scrub it away during fermentation. I may back sweeten with more maple syrup depending on it's attenuation and flavor when tasted. Check out http://en.wikipedia.org/wiki/Maple_syrup for more information on the sugar of the tree gods.I'll be using the saison yeast from the one I brewed last week. Looking forward to tasting and dry hopping it. I'll probably be using this yeast for a 3rd generation to make an imperial black winter saison, strong 11% and spiced with meadow sweet, nutmeg and chamomile.