Sichuan Saison

Having caught the Brewing bug, I decided that the sour simply wasn’t enough brewing for this month, and figured I’d add another beer to ferment. An added bonus was the potential for there being even more deliciousness to drink. Of course, this left a pressing question – what should I brew? Not one to be restricted by my own lack of experience, I decided it, like the sour beer, had to be a little strange.

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Sour Power…

Feeling a little sorry for our demijohns, now empty of their meady goodness, we decided we should fill them with something else. Naturally, it couldn’t be anything normal, but rather something novel and untried. We ended up settling on favourite of ours – sour beer! For those who don’t know, sour beer is a style of beer that is (as the name suggests) sour. Some examples of this are Lambics, Gueze, and what the Yanks call ‘Wild Ales’. For an added bit of funkiness, we decided that we’d also use a Saison-ish yeast, which should add some additional funky flavours.

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Meady Update…

Having endured the long, difficult, indeed tormenting wait we finally reached the stage where our mead could be released from its glassy confines… and placed in new glassy confines. That’s right – its bottling day. Of course, no bottling would be complete without a surreptitious tasting of the wares. Or for that matter, without delicious food, good company, and a new beer to fill up the glassware that the mead was liberated from. So we set aside a Saturday of the long weekend, I brought the mead out of storage, and we went through the slow process of bottling.

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