Farm Fresh Series: Mixed Berry Saison

Raspberries and Blackberries fermented with a blend of Saison yeast strains to create what I imagine will be a spicy, fruity, a little tart, easy drinking ale. It's been lots of fun brewing these fruit beers recently. Results have been good with whole fruit in primary during fermentation thus far so I'll be doing the same today.

Grist Bill: Belgian Pilsner malt, Honey malt, and Aromatic malt. Lightly hopped with Celeia. With three and a half pounds of blackberries and raspberries.

Cascadian Dark Ale

A collaborative brew with friend and fellow pro brewer Brent Baughman. We decided to brew up a decidedly American style of beer in honor of this holiday weekend celebrating the 234th birthday of America. We both agree it's a great time to be apart of this New American Craft Beer Renaissance that has been growing since the 70's. This fairly new style, first called black IPA, but renamed Cascadian Dark Ale, origins discussed further by Lisa Morrison. In her article she discusses how it's a style created in the Pacific Northwest, but Greg Noonan brewed a 'Black IPA' called BlackWatch in 1990. Anyway, I do like the name Cascadian Dark Ale and the idea and spirit of creating truly new beer styles, with new names that aren't derivative mash ups of existing beer styles. Let's agree on a name and start brewing even more regional beer styles to be celebrated nationally.

Grist Bill: Briess Two row, Honey malt, Flaked Rye, CaraPils, Chocolate malt, Black malt. First wort hopped with Perle and Centennial hop variety's. Finished with a heavy hand of whole leaf Centennial hops. Fermented with Safale US-05 American Ale yeast.

Centennial Pale Ale

Kicked my most recent batch of pale ale on draught and I have quitea bit of whole leaf Centennial hops. So, I'll be brewing an American Pale ale today with over a quarter pound of hops at end of boil. Also, I'll be collecting 900 ml of wort from today's brew to start a prop for a batch of Saison to be brewed tomorrow. The yeast for tomorrow's Saison is White Labs WLP568.

Grist Bill: Briess Two row, Munich malt, Dk. Munich malt, Toasted Flaked Rye, Amber malt, Briess Xtra Special malt. Hopped with over a quarter pound of whole leaf Centennial. Fermented with Safale US-05.