The collaboration continues. The serendipitous meeting months ago between me and fellow Brew Your Own blogger, Christopher Wood, has led to a cross-coastal collaboration, a multi-State mash-up, an interstate integration of ingredients – okay, I'll stop now – and the wild yeast, wild hop brew is on!
Mr. Wood, maven of microbiology, is sending a strain my way. He's also sending South Carolinian hops. The yeast is one of his favorite wild strains, which I'll let him detail in his blog. I'm supplying the malt, the brew house (home sweet home) and I may throw in some of my neighbor's hops to continue the wild theme.
We're brewing on my equipment, which means extract with grains. I haven't brewed extract in a while so it will be good to return to my set up and my kitchen.
The star here and the real wild card (if you'll pardon the pun) is the wild yeast. So we've chosen a style to showcase it. We're brewing a saison in an attempt to see what the yeast brings to the party. The style originated on farms in the southern Belgium region of Wallonia. Brewing farmhouse ales served a dual purpose for farmers. The beer itself provided refreshment for summer seasonal workers called saisonniers. And the brewing process created spent grain, which would have provided feed for livestock during the winter months....