saison

This is a simple plausibly period farmhouse/saison using the Jovaru Lithuanian landrace yeast. The base recipe is built around historical data on grain composition of farmhouse beers in the flanders region, but adapted to use modern malts and brewing.

This is a simple saison that includes rye. I'm using a commercial yeast that was isolated from the region I am interested in recreating.

This is a simple grisette using 2-row instead of the traditional pilsner base malts. This one was also an accidental trial run for pH balancing in the mash. I used citric acid, which will have a presence in the final beer.