Spring is coming on strong here in the Mid Atlantic which for Vintage 50 means it is time to brew Saison, a Belgian inspired farmhouse ale. I started sourcing out some of the malt for brewing this beer since my regular supplier does not carry any of the specialty malt that I use to make this, Dingmanns Aromatic malt, from Belgium. The yeast used to ferment this beer is sourced from the great Belgian brewery, Saison DuPont from the Wallonian region. I propped this strain with some wort from the last beer brewed and it is frothing happily away in one of the fermenters ready to receive the batch currently being created. This yeast strain is quirky and is known to ferment fast and furious for the first part of fermentation and then suddenly stop in its tracks only to restart and ferment out the brew. It scared the heck out of me the first time I used it but now I understand how to work with it, patience. We will have this Saison on tap in about a months time.
Oh…and the spices. I like to experiment with spices for this brew and this time upped the amount of coriander, bold tellicherry peppercorns and kala jeera (also known as black cumin). All the spices came from Penzey’s which conveniently has a location just across the street from where Mad Fox Brewing Company will be in Falls Church. Perfect!