|The rocky head on the B-d-G trying to get away.|
Tonight I've cracked open a bottle of Bière de Garde. The recipe included Briess Pilsner DME, Aromatic and Vienna malts along with Aramis and Styrian Goldings hops. I used the K-97 yeast which is the same that I used for the Kölsch that I just bottled. The Bière de Garde was really phenolic at first as it fermented well above it's range. The Brewjacket Immersion that I was using at the time seemed to have short-circuited and the fermentation temperature went up into the 80s. That was back in October. The beer has since mellowed and is quite as phenolic, quite dry and pours with a rocky, persistent head (left.)
As I mentioned in an earlier post, I think my next beer will be a Saison, I just have to figure out if I want to a bigger batch and be more of a Grisette. I would need to acquire some good dregs to add the requisite tartness if I make a Grisette. I would otherwise make four gallons of a standard "export" type of Saison in the vein of Saison DuPont.