Time is utterly without mercy, fleeting by in blur until there’s just a midden heap of brew days, barbecues, and fishing trips that could have been. This is about closing down summer and the thirties, about getting back on the blog horse, grabbing what’s left of the daylight in the midst of transitions. A silent brew session in anticipatorily fall-like weather. Porter that isn’t quite ready to be porter, a saison turning dark for autumn.
Well, at least I’ll have some damn beer on tap.
Saison sans Merci
Target OG: 1.055
- 152°F for 75′
- 170°F for 10′
- German Brewer’s Gold (pellet, 6.2% aa) at 60′ to 30 IBU
- Chill to 85°F, O2 and pitch with Wyeast 3724 Belgian Saison – for that classic flavor
- After ~48 hours, pitch Wyeast 3711 French Saison – for quicker attenuation, because time is without mercy
A while back, reader Joe J. asked
Can you school us on how you nitrogenate your beer? I am upgrading soon, and would love to have some insight.
… to which I reluctantly agreed, because there are few things I dislike more than Imperial pints of dry stout poured on mixed gas. So with my usual battery of caveats (“this is just how I do it and it works for me, but it’s not the only way, YMMV” etc.) let’s dig in.
Vectored from Current Biology via Ed’s Beer Site:
It has been clear that the lager yeast is a hybrid with one portion of its genome having originated from S. cerevisiae ale yeast  . However, the source of the non-ale subgenome, which endows lager yeast with cold tolerance, had been a matter of debate  . Recently, a Patagonian origin hypothesis of lager yeast has been proposed based on the discovery of a new cryotolerant Saccharomyces species from Patagonian native forests of Argentina  . This yeast, named S. eubayanus, exhibited the closest known match (99.56%) to the non-ale portion of lager yeast and, thus, was believed to be its progenitor. However, we now show that this yeast species is likely native to the Tibetan Plateau. One of the Tibetan populations of the species exhibits closer affinity with lager yeast than the Patagonian population as inferred from population genetics and genome sequence analyses. We thus provide strong evidence for a Far East Asian origin hypothesis of lager yeast, which apparently corresponds better with geography and world trade history.
Pretty cool – and much more intuitive than a Patagonian origin, what with the aforementioned geography and history (maybe it traveled via a horsehide bagful of kumis strapped to some Mongolian saddle?), and also what with China as a possible origination point for the Saccharomyces species.
Hardly scientific, but Tibetan monks and bock-brewing Franciscans in the Alps make a pleasing kind of cultural symmetry. Plus: yetis.
I swear to Crom that as soon as I clean out some kegs and get a day to myself there will be another brew day writeup, citizens – maybe even some how-to pieces – but for now, some gentle pontificating.
Recently, Collin at Brewed for Thought wrote about the problematic notion of “best” breweries or beers, as promulgated by those “Top 10” clickbait lists you see everywhere:
“The whole reason we have 3000 breweries in this country is because we, the beer drinking public, have rejected the Highlander, there-can-be-only-one conception of breweries.”
To be honest, I worked a lot and didn’t get out much, but what I did see of this year’s National Homebrew Conference was great – a little more intimate than Philly, I picked up a couple new books to read; there was lots of interesting homebrew (see beet juice Berliner Weisse in the slideshow, and a 14.5% October beer shared at the banquet) and a lively local beer scene. It was a privilege to meet some of you blog readers in meatspace and share a beer.
I generally don’t hold truck with aftermarket modifications to traditional lagers, but if somebody put a gun to my head and said I had to add dried chipotle morita peppers to a bottom-fermented European beer, this might be a pretty good recipe for it. Continue reading
Malibu Hamish, farming a bowl cut
It’s been a long spring full of travel and new beers in distant places, but it seems like just a couple weeks ago I was in an auditorium at the CBC listening to Brewers Association director Paul Gatza address thousands of craft brewers: Continue reading