Hey Serum. I actually got to try Blaugies in Amsterdam and meet the owner very briefly too. It was great!
I had some fun blending and bottling saison last night. It was interesting to see the effects of different saison yeast and bacteria on the same grist and how blending even between two beers can be useful. as I said above half was fermented out with The Yeast Bay’s Saison/Brett blend and the other half on my dodgy *9 month old* fridge yeast or "house culture".. if we’re being charitable. This is was originally The Yeast Bay’s Farmhouse Sour and built up Fantome dregs with a couple bottles worth of Orval that went through a few generations and the LAB is quickly built acid tolerance. Later on I added the remains from a few bottles with pleasant brett character (Crooked Stave Vielle, Jester King and Kernel’s Biere de Saison).
The base beer is very pleasant and quite happily at this stage tastes like a lighter Saison D’Epeautre (the Saison/Brett portion in particular accentuates the malt and bitterness). The second portion is pretty fantastic right now. Slightly tart, hints of pineapple with bitter citrus – light grapefruit, but primarily derived from the yeast as it’s not present at all in the Saison/Brett portion.
I blended in approximately 5% of a 1.040 Rye Saison (65% Pale/ 30% Rye/ 5% Dextrose w/WLP585) into the ‘house’ portion to bring a tad more bitterness to round out the profile. The TYB Saison/Brett half is much more of a traditional Saison portion, so I blended in approximately 20% of the Rye Saison to introduce some more phenolics and spicy character.
Both are now bottled into heavy geuze bottles to 3 vol Co2, although I’m expecting a tiny bit more attenuation as the beers are only about 7 ½ weeks old.
This has definitely made me more willing to play around with and cultivate dregs