Saison

2022 was a good year for brewing - I definitely got back into the swing of things and was able to brew a lot more beer than in 2021. While there was some dud beers (mostly due to oxidation..), the beers in general definitely improved in quality. I recognised that I branched out in styles as well, experimenting with different spices and yeasts. Of these, the Beglian White Ale (Witbier), Aussie Sparkling Ale and Mango Lassi sour were 3 notable beers that involved new ways of brewing with spices and different hop varietals. While I tend to stick to the same styles, I’m keen to branch out and try new things, mainly to keep things fresh and exciting. I’m also keen to try new methods, improve the efficiencies of my current process, and work on the limitations I’m currently facing.

In 2023, I have a few notable brewing improvements and styles I’m excited to try. In no given order, these are:

Grain Bill
-Base is pilsner, Vienna and Wheat malt to add body, head and character with a slight maltiness from the Vienna. Acidulated malt to lower mash pH. Hops
-Bittering hops to give approximately 30 IBUs and add spicy and fruity notes.
-Kent Goldings, Saaz, or Willamette to add mild floral/herbal notes without overpowering the fruit.

Water Chemistry
Calcium: 50
Magnesium: 5
Sodium: 20
Chloride: 30
Sulfate: 100
-Higher sulfates will give aid in drying out the beer and accentuating the hops/fruit.