Homebrew #27/28: West of Wallonia grisette w/ pluots

13 Sep

During another rare heat wave in SF a few months back, I brewed a small batch of a new saison-like ale– this time a mix of pils, rye, and white wheat malts mashed at a lower temperature for fewer complex sugars, targeting a dry 4% ABV table beer (inspired by reading about Grisette, a miners’ beer from Wallonia), fermented with WLP590 French Saison Ale yeast. After primary fermentation I split the batch and decanted one gallon of it onto a few very ripe pluots from H’s back yard for another few weeks.

After a month and a half I gave this variant a try:

IMG_3222

It poured cloudy and slightly orange/pink, with good head and a lightly funky saison yeast smell but only mild esters. It was tart (probably due to both the wheat and the pluots), dry, refreshing, and effervescent (with just a hint of stonefruit).

Hey, this was quite successful (too bad I only made about 16 beers worth, split between the normal and pluot varieties– I’ll have to try it again some time).

 

One Response to “Homebrew #27/28: West of Wallonia grisette w/ pluots”

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  1. Homebrew Tasting | The Robot Must Eat - December 6, 2015

    […] bitter vaguely absinthe-like Mugwort ale) but also a few more pleasant ones (both takes on a Grisette were popular). My sister’s apple-pear cider made from a variety of roadside drops was my […]

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