Brewing Log

This is a simple plausibly period farmhouse/saison using the Jovaru Lithuanian landrace yeast. The base recipe is built around historical data on grain composition of farmhouse beers in the flanders region, but adapted to use modern malts and brewing.

This is intended to be a simple sour gose but with salts normally found in a modern electrolyte sports drink. Due to the increased salts I will be adding them in secondary rather than boil.

This is a simple saison that includes rye. I'm using a commercial yeast that was isolated from the region I am interested in recreating.

We once again had a great harvest of quinces, though we let them hang on the tree to ripen a lot longer this year resulting in a stronger flavor profile. For this batch, we didn't use any spices in the cooking water (just honey and lemon).

I switched the yeast for this year's batch as well.

Our Pinot Noir vines were mostly eaten clean by birds this year, but we got around 5ish lbs of clusters so I decided to turn them into a pyment.