It's New Year's Eve. I'm off from work and home with the kids. Which means, obviously, that I finally have time - albeit ever-distracted, easily interrupted time - to bottle my saison.
Brewed two months before Christmas, it sat in primary for three weeks and in secondary until today. At nearly ten weeks that's the longest (not including the Old Ale) I've ever left a brew in fermentation before bottling. And if the taste I had this afternoon is any indication, the beer is just fine thank you very much. It's crisp and complex with that distinctive saison taste. It's bitter with perhaps a hint of tartness and dry as hell. (Though I'm not sure Hell is actually dry.)
The color, too, is spot on. It's hazy gold, like a child's drawing of the sun is how I'd categorize it....