It is the way. The Ale will always beat the Lager in a race. Today we poured the first pint of Whirly Bird’s new brew: Saison de Poire. The patrons at the Pear Tree Cafe haven’t complained about it so the funky blend of Belgian Saison yeast strains mixed with the Azacca must have worked. Or maybe they aren’t the complaining type. Either way, it’s flowing from the tap and making people smile.
9 SRM, 33 IBU, 5.5% ABV
Santé!
With the lager just sitting around lagering while the taps are running low, it was time for another brew. Since we haven’t make a saison in a while, we decided to get after it. What was going to be a light, peppercorn farmhouse turned into a darker saison due to some COVID required substitutions.
We used a pilsen / pale split base and some Mosaic for bittering, then we layered on some Azacca (mostly because it’s fun to say) to try and get just the right twist of something different.
Regardless of how it turns out, it will still be beer and it will still be ready before our lager.
Lagers take time apparently! after 3 weeks at 55 degrees, our tropical lager was racked into a secondary and chilled down to 40 degrees. It’ll sit here for far too long according to my impatient opinion but there’s a lot of sitting around going on these days so maybe it’s fitting.