Vive La Pêche Saison

The weather finally turned nice in Seattle and I hadn’t brewed anything yet in 2017, so I thought I’d take advantage of the 80+ degree weather for this long Memorial Day weekend and try brewing a Saison. I figured it will be nice to have on hand for the hot days ahead.

I’ve also been interested in making a Saison with Wyeast 3711 (French Saison), which has a lower temperature range than Wyeast 3724. It was 3724 (Belgian Saison) that led to the infamous Exploding Saison disaster.

To make things interesting, I want to add peaches during fermentation, so this is going to be a Peach French Saison–Vive La Pêche.

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2016 Pumpkin Belgian Blonde

For our annual pumpkin beer this year, we wanted to try something new.
Jer found this article about designing the perfect pumpkin beer, and the mention of a Belgian pumpkin ale sparked our interest. Maybe we’ll get more pumpkin flavor with a lighter beer (compared to our usual Punkin’ Porter recipe).

See all of our previous Pumpkin Beers here

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Naptime Jasmine IPA

This brew is based on a clone of Elysian’s Avatar Jasmine IPA that I brewed on the stovetop during my toddler’s nap. Naptime Jasmine IPA. Naps aren’t that long, though, so I had to cheat and start before his nap and was still wrapping up when he woke.

I was running out of time to brew a beer this summer that would be ready in time to take to our friend Dean’s Brewfest in mid-September. I didn’t have the regular propane brew gear available this weekend, so I brewed on the stovetop for the first time since trying small batch brewing with the Apple Brown Betty Fall Ale.

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2013 Punkin’ Porter

This is the fourth year of brewing the Punkin’ Porter, which is the only one of our brews that has made so many repeat appearances.

Before kicking off our brew day we did a side-by-side tasting of the 2012 and 2011 batches. Unfortunately, the 2012 had a slight sour note to it. I assume this comes from experimenting with roasted pumpkin seeds, but really could stem from any part of the process of using real pumpkin. The 2011 batch was–even after two years–pretty amazing!

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