One of my favorite styles of beer is Saison. Drinking them, brewing them, and cooking with them. Whether brewed in France, Belgium, America, or by some other independent spirited brewer they can be delicious. Thirsty quenching when either strong or 'sessionable'. Brewed with spices, fruit and can get better with funk. The possibilities are endless with this traditional farm hand field beverage.
Fin de Printemps Saison
An 'End of Spring' Saison. I've brewed a few different spin-offs of the 'Saison' style of beer this last year, a Black Saison, and most recently a Saison with red peppercorns and sumac berries. I've been very pleased with results. Today's will have no spices and be a more 'traditional' style Saison. I will be doing a step mash for extra added more traditional, time consuming, dividend paying, and multiple step taking process that is a step mash. This mash procedure will insure conversion and more importantly break down extra proteins that are in the flaked rye, wheat malt, flaked maize and flaked oats that will be in the mash along with malted barley. These other grains have a much higher protein content and these proteins can be broken down by performing a step mash.