Marmalade Rye Saison tasting at the Micro Pig Brewery!

If I’m honest, Saison’s are never really my style, but this beer has a really nice balanced dry, spicy rye backbone. It’s yeasty complexity combined with the orange caramel we added gives it lingering a bitter finish that’s pretty tasty.

I still think we could improve this beer with a lower mash temp but hey, where am I going to get that mistakenly created orange caramel my wife made again? Probably nowhere. So who cares!

A success. Piglet score: 8.5/10

Clearing out some old beer that got too warm in Brooklyn this summer and over carbonated.

The piglets are feeling a deep sense of sadness this evening…

A little roast rose hip saison krausen… Yummy.

Q

manchatbrewblog asked:

I'm thinking of making a 5 gallon blueberry Berliner Weiss. I was wondering what recipe you used for yours, I'd like to compare!

A

Sure! It worked a charm but am yet to try it.

https://www.brewtoad.com/recipes/blueberry-berliner-weisse-1

The only thing that isn’t noted is the mash was left for 24 hours after a rest of 140F. There’s another post about it on the blog.

Let me know how it goes!

laymansbeer:

"A pitcher book for grown-ups"
From Bailiwick Press - Written by Karla Oceanak under the wonderful pen name Ann E. Briated, Illustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-) laymansbeer:

"A pitcher book for grown-ups"
From Bailiwick Press - Written by Karla Oceanak under the wonderful pen name Ann E. Briated, Illustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-)

laymansbeer:

"A pitcher book for grown-ups"

From Bailiwick PressWritten by Karla Oceanak under the wonderful pen name Ann E. BriatedIllustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-)

Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste.

Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise.

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.

Perfect Piglet definitely agrees and is dying for a taste.

Another great article on beer travel across the world from Lonely Planet.

A great article! Looks like my motherland is really starting to shake-off the shackles of tradition. The Piglets can’t wait to try some of these!

yakimavalleyhops:

Hop picker #yakimavalleyhops

They’re picking my fresh hops baby!

The piglets have received word from Boston that the Blueberry Berliner Weisse has now been bottled!

Look at that colour. Just look at it. We hearing it has a lemonade sourness and a crisp finish, which probably accounts for a nice low finishing gravity of close to 1.007.

If you didn’t catch the entry from a few weeks ago about our collaboration@ with Chris Rae, this is a sour mash test to see how close we can get to a true sour beer.

So far the piglets are trotting around in anticipation. More to come.