The following beer recipe is featured in the July/August 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Mark Pasquinelli shares the following about his beer recipe Mad About Saison:
My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that’s distributed through Bootleg Biology.
Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.
The blend’s two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy’s repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire’s yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.
The following beer recipe is featured in the July/August 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Mark Pasquinelli shares the following about his beer recipe Mad About Saison:
My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that’s distributed through Bootleg Biology.
Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.
The blend’s two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy’s repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire’s yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.
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