Friday, July 18, 2008

Saison Morency 2008


Tonight I'm celebrating opening the first bottle of Saison Morency 2008. I live on the third (top) floor of a condominium building, so it gets quite warm in the kitchen, which is where I ferment my beer. A few years ago I started using a lot of yeast strains from Belgium. I've found the saison-style strains like Wyeast 3524 and 3526 as well as the White Labs WLP565 work very well fermenting in the upper 70s and 80s. I've used these strains to make all sorts of beers as well as what would be considered more traditional Saisons.

Each year I brew a "signature" Saison-style beer. This year's batch has turned out quite well. The first glass poured hazy gold with a rocky, white head of foam. It smelled earthy, peppery and spicy. The palate was very soft. Sweet malt flavors very briefly washed over my tastebuds, then the spicy, peppery esters and hops flourished, paving the way for an assertively bitter, dry and long finish. Lacework was left behind down the sides of the glass as I savored each sip. I couldn't ask for much more from this beer and I'm very happy with it.

I just wish I brewed more than just one case of 22-ounce bottles!

1 comment:

assikilo aka ася said...

A few years ago I started using a lot of yeast strains from Belgium