Pomelo Hibiscus Saison

It has been FAR too long since last I posted. Sorry about that,internet!

Beer things have been going on,beer was brewed and consumed,lots of life happend and too much bloody work threw spanners all over the place.

​This brew had been in the planning stages since March.

Now,true to style,I do a write up with only two bottles left. Sorry for the rubbish glassware in the beer shot; I took the pictures at my in-law’s, where all of my good glasses have been broken.

12 litre brew

OG 1.042  FG 1.001  IBUs 36(I like more hops)

35% each Weyermann Pilsner and Vienna malt

10% each table sugar,wheat malt and quick cook oats

30gr Archer whole hops at 60mins and another 20gr at 20 mins.

Yeast; TYB Wallonian Farmhouse

other stuff; 50gr dried Hibiscus flowers steeped at flame out for 15 minutes. Peel of a 2kg Pomelo. 2 Swanson Lacto Plantarum capsules.

Colour; orange/gold with pink/red hue. Would have been crystal clear had it not been shaken up in the car.

​Aroma: yoghurt like tartness,huge Pomelo fruit and peel,wonderful dirty saison yeast character from Wallonian Farmhouse(cannot think of a better way to put it) and a hint of Hibiscus tea. The base beer is still there,but quiet.

Taste; Archer hops come through in a vague hoppy kind of way, paired with the Hibiscus up front,but they give way quite quickly to the Pomelo, which rapidly covers the palate with a special kind of fruit related bitterness,which compliments the hop bitterness,and lingers.

The yeast comes through at every step of the way, but in a way that is harmonious with the other ingredients.

​Brew day went as per usual until the boil. I brought the whole volume to a boil and waited 10 minutes. At this point I took out 4ltr of wort and allowed it to cool to 40c before I sprinkled in the contents of two Swanson Lacto Plantarum capsules. I let this portion of the wort sour for three days.

After three days of souring,the non-hopped piryion was added to the already fermenting 2/3 of the already hopped beer.

Back to the main boil; at flame out I added 50gr of dried Hibiscus flowers,which was going to be 100gr  until I got cold feet.

After 7 days at 21c in the fermentation fridge,the beer was taken out and allowed to come up to 30c.

At day 14 I added the peel of a two kg Pomelo from my father-in-law’s farm. I let ot sit like that for 5 days before bottling.

​Early on I thought that I had gone WAY over the top with the peel and maybe ruined the bloody beer. But after a month in the bottle it is perfect with regards to the Pomelo peel.

This WILL be brewed again, but next time with the original 100gr og flowers I had planned for and I will sour 1/2 of the batch instead of 1/3.

Note; no Lacto was hurt by way of boiling in the production of this beer.


Thai underground craft beer: Udomsak


This is one of the reasons I was at NamTon’s house bar. I got another two bottles of reason. The Eleventh Fort and Red Truck were just plesant surprises. I had arranged for a beer swap, set up by Takky at HopsHub BKK.

This is Udomsak Saison IPA, 6.5%a



Colour; deep murky copper,almost light brown, with deep orange shining through like the sun from behind a dense layer of cl



Aroma; light citrus fruit,cider,white wine. Maybe Nelson?
Not much else on the nose.
I did not expect much at this point and was about to be


Taste; slight smokiness/roast beautifully balanced with citrus and a hint of white grapes.
A little mixed pepper and cinnamon.
There is a little tartness that clings very pleasingly to the palate.
On the out-breath,the smoke/roast returns along with a smidgen of toffee on the palate.
Whilst the body feels quite full and creamy, it is perfectly balanced by the bite from a good level of carbonation  and the smoke.
The finish is quite dry!


There is a very firm bitterness that,whilst not “in your face”, does coat your gums and cheeks(inside of course).
I had thouth I may be in for more hops,but had no idea as to the age of this bottle and was quite relieved that the yeast character was not covered too much


As the beer warms,the pepperiness becomes more prominent.
Thank you very much Nitee and great job on this beer.


I loved this beer right down to the last sip.

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A mixed culture Saison

Hello again,I am still here.
I recently took a three month break from drinking for Buddhist Lent and have been full on since resuming my interaction with beer.


This is the starter.
Not just A starter but THE starter for my Saison; Ryeson.
Inspiration for Ryeson came once again from re-reading bearflavored. Derrek is such a great writer and has helped me with a few things.
So,I wanted a Saison to be a few things;
1) not a huge abv monster
2) still have a little kick
3) have an element of sourness to make the flavours zing
4) be a bit of a fermentation mess( I win there)
5) to be a bit of a experiment in which I surrender the majority of the control and just go where it takes me.


I went to the trouble of tracking down and begging Prosecco bottles for Ryeson.


I then needed to get a triage bell (29mm) for my capper.

Then,with a recipe in mind,all I had to do was brew and wait a few months.

As you can see from the starter there are oak cubes in,and they went into the bucket with all of the yeast and bugs,for the duration.
Yeast and bugs:
No science here. I knew what I wanted and just threw the kitchen sink at this.
Wallonian Farmhouse
Belle Saison
Lacto Brevis
Brett Drie
Brett Custers
3F dregs and what ever bugs were still in the oak.

8 litre batch
OG 1.045
FG 1.000
IBUs: 15 from a single @60 addition of old Herkules whole hops

Grain bill
45% Weyermann Pils
30% Weyermann Vienna
25% TF rye malt


Tasting notes; Ryeson
Colour; deep golden/orange with a one finger head,down from 2.5 at pouring.
Streaming carbonation from a beer that would liked to have escaped the bottle.


Fruity,ripe sweet and fleshy,dry cider, a little hodgepodge of funk and some Brettables. Dirty white wine and a hint of acidity.


White wine,both dry and sweet,cider,Champagne and white chocolate mixed with natural yoghurt.
Just a prickly hint of acidity that is very pleasing, but shows up again in the stomach with more volume.
Tangerines/nectarines incream or Carnation milk and a hint of vanilla ice-cream,as it would taste, running down the cone and onto your hand.
As the beer warms a little (served at 12c) the acidity pop and zings a little more, as the Wallonian makes it’s self known at the back of the palate.
Bone dry,yet with an impression of sweetness and a fullness of mouth from the rye malt.


Not quite what I had expected,but a very pleasing and fantastically drinkable surprise.

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Blackman Saison with A4


I was re-listening to The Sour Hour whilst on my way to physio during my “summer holiday” this April when I started like a bulldog sitting on a hornet.
I heard very brief mention about a company supplying dried yeast/Lacto/Pedio blends in The States.

Well,I had to find out about this ASAP,and started to obsess,as I am want to do.


Barrett runs this operation,hell he IS this operation,and a multi award winning homebrewer from Texas!
I managed to make contact with him through Facebook and was redirected to his website.

I ordered a pack each of A4 and B4 to split with Mr Styles and kept on bugging Barrett for info along the way. Lucky for me he is a great bloke who was forthcoming with answers to all my questions.


Following Barrett’s recipe advice I threw together a “Saison-esque” recipe for an eight litre batch.


Shooting for an OG of 1.050 (which I hit on the head);
Pilsner malt 26%
Vienna malt 54%
Wheat malt 14%
Oats(fine cut) 6%
Hops; 18 IBUs of Herkules,15@60 minutes and 3@ 20 minutes.



I brewed at night,removed the hops and let the wort cool overnight. The following morning I used an ice bath to cool the wort down to 18c ,pitched and set the FVs in my fermentation fridge set at 21c.
It sat thus for one week.
In Barrett’s original advice I had been told to primary for a week and then bring up to room temperature for a couple of weeks for “acid production”.
At the one week mark I took both FVs out and let raise to ambient temperatures in my house-29.5c for two weeks.



I then cocked up by forgetting to tske FG readings and bottled in 630ml bottles with 3.6gr of table sugar per bottle.


Initial tastings were a let down to say the least. But,I do tend to get into my beer early on,so one or two weeks in the bottle may not have been enough.
It tasted like a cross over between P.J Fruh and hefeweizen. No tartness to be found.

A week later I gave a few bottles to my in-laws. They loved it. They picked up tartness where I did not.
I may have suffered from a lactic acid perception shift.

I had the last bottle last weekend and it was coming along nicely. The carbonation was way up. The tartness was there,yet to me very subdued.

I will rebrew and pitch the slurry,this time taking the primary temps up and giving it longer to bulk age.


Bkackman Saison tasting notes

Colour; pale golden with absolute clarity,not unlike a lager.

Aroma; clean malt/cereal with hints of sweetness and a mix of Witbier(changed a little) and PJ Fruh.
Hint of banana,a la Hefeweizen.


Flavour; sweet yet dry and quenching with clear taste of Vienna/Pils malt.
Great carbonation washes over the palate,bringing with it just a hint of tartness,banana,clove,breakfast cereal and maice.
Non of the flavours linger for long,leaving the sweet malt alone at last.


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Saison de Mosaic tasting


My in-laws’ house is quite dark,so I have to sometimes resort to adding light.

Colour: the deepest of “watery sunshine” yellow, falling just shy of gold.
The clarity is not great, due to the yeast becoming agitatied by my mum-in-law searching for things in the fridge. The other bottles have been crystal clear.
Pours with a two finger head,receding to one,lacing all the way down to the bottom of the glass.


Aroma; resiny hops,pineapple and bubblegum/Chewits,canned fruit in very light syrup and stewed apples.
Background of white/pink pepper and,wait for it,this one is strange, faintest aroma of fresh womens sweat.
Orchards at the end of summer,overripe fruit just oozing juices.


Taste: beautiful candy-like sweetness that is not actually there and inly fleetingly apparent.
That is followed by a wonderful smooth bitterness that is more of a nibble than a bite.
The mouthfeel is very full and smooth,even though the final gravity was down at 1.004.

Faint English floral hop notes mid palate before the sweet fruit juice medley of Mosaic comes back in a crashing wave of hops and then a great dry finish with an afterthough of pine needles.


Had I carbonated this more, it would have had that perfect bone dry Saison finish. But having so little priming sugar per bottle,it is very well carbonated.
The beer is as if an Englush IPA married an overly confident low-ish ABV Saison and had a daughter named Saison de Mosaic.


I do think,if you do not mind my saying so, that I have nailed the grainbill for this kind of “hoppy Saison” or Sai P.A.
In fact,I would have to rebrew the Bobek Saison with this grain bill just to see how that little stunner of a hop sits on this throne.
It is sonewhat strange to think that I was afraid that there would be too many IBUs in this beer,but to tell the truth,I think it could handle another 15 or so and still be as happy as a pig in poo.


Saison de Mosaic

Strange one this,a beer to compare with Mr. Styles,identical in all but 10% of the fermentables.
Well,kind of……..
Oh,bugger,O.K. You got me,I cheated.


After splitting a 100gr pack of Mosaic pellets posted from Australia,we threw recipe ideas around via Line for a few days and came up with this strange competition-ish idea.

We would brew the same beer with as little room for individualism as posdible,just for the sake of it.
35% Pils
35% Vienna
20% wheat malt
10% up to the brewer’s fancy(mine was cane sugar)
The idea was that the base OG before our 10% addition should be 1.050( mine was 1.059)

We would add nothing except our 50gr share of the Mosaic and NONE of the hops would be before 20 minutes left in the boil. Strange idea right? It was mine.
I went with 10@20, 5@15, 15@10,10@ flame-out and 10 as dry hop.

We have both been playing around with Belle Saison quite a bit,so we split a big slurry I had and used that.


The stipulstion here was that we cool to 20c-ish and let fermentation take the temperature where it wanted.


advantage to me; whilst Mr Styles brewed a 15 litre batch with his 50gr of Mosaic,I wanted bang for my buck and so brewed only a five litre batch!
So,I cheated a few ways and shall list them for you here.
1) I used citric acid in the mash at a rate of 0.67gr/kg of grain.
2) I used water salts at a rate of 1 tsp per 5 gallons of water treated( thank you AJdelange) of gypsum and calcium. I also added about 0.25 teaspoon of Epsom salts. I brewed with 100% R.O water.


3) I had about 40 gr of CF115 whole hops still in the freezer and threw them into the mash.


4) I let the fermentation start,dare I say it, (you are not judging me right?)in me fridge at 23c for the first 8 hours.



So,now that is off my chest and my soul is laid bare to you,it was bottled at the 14 day mark as per my tendancy and primed with 1.8 gr of cane sugar per 500ml bottle aiming for soft English carbonation at about 1.8 volumes.

I have had a few of these  now and am most impressed with how it turned out. I shall post tasting notes in a day or two.

Saison de Bobek

Bobek (Styrian Goldings)


Alpha 3.45%

 2012 Harvest

Distinctive perfume pine/lemon/citrus hoppy character. This distinguished variety is well known throughout the world and although identical to Fuggle in many ways it does have its own distinctive characteristics. The perfume-like hoppy character that was again used mainly in European lagers works very well in the less malty flavoured golden coloured beers.


To be honest, I had never thought of trying this hop until my mum brought it over from the UK with her as a gift for me.

We were planning on going to the beach and I wanted to brew up something simple to let the hops AND yeast shine, as it would be the first time I would be using Belle Saison and my first time with whole hops in a long long time.

For a ten litre batch:

1kg Weyermann Vienna malt

0.5 Weyermann wheat malt

100gr CaraHell

20gr Bobek 3.4%AA @ 60

30gr Bobek @ 20

10gr Bobek @ 2

40 gr Bobek dry hop for 5 days.

Yeast: Belle saison dry yeast

mashed at 66c for 90 minutes

fermented @, wait for it, it is coming, wait for it, ambient temperatures for 7 days( about 33c) and bottled.

Ignore what the description says about being identical to Fuggles,bollox is it.

But the Distinctive perfume pine/lemon/citrus hoppy character is spot on. I am so glad I got hold of this hop. The grain bill is also perfect. It’s dry and hoppy, sweet yet crisp,clean yet fruity.

ImageI will post tasting notes at a later date. But for now we will call this an English IPA crossed with a wheat beer and a low gravity Saison.