Not all of last month’s Farm Bière wort made its way into the fermentor. Instead, a small portion was diverted into separate mini-fermentors to evaluate a dozen new foraged yeast isolates. These yeasts were initially foraged from Maine, Massachusetts, and New Hampshire during summer/fall 2016 with the help of Flynn. Once…(Read More)
In late 2015, Flynn and I brewed 20-gallons of farmhouse ale over two separate batches. Due to scheduling conflicts, we were not able to evaluate the first batch before brewing the subsequent one. Therefore, we opted to keep the recipe and process identical (save for minor grist adjustments) and only introduce new microbes as…(Read More)
Farm Bière
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I have had the fortunate opportunity to try some of today’s best commercial farmhouse ales; Sante Adarius Saison Bernice (#6 on Beer Advocate Top Rated Beers: Saison / Farmhouse Ale) , Hill Farmstead Arthur (#10), Fantôme Saison (#11), Side Project Saison du Blé (#12), and Logsdon Seizoen Bretta (#16), just to name a few. While…(Read More)
Batch #2 of the farmhouse ale recipe was intended to be nearly identical to batch #1, save for different yeast. This version was also brewed after my farmhouse ale tasting, meaning that I was able to incorporate desirable characteristics from well-received commercial examples. The general consensus from that tasting was the homebrewed farmhouse ale…(Read More)
About the time I was hashing out my third attempt at a business plan for Third Leap, I was fortunate to stumble across Topher Boehm’s farmhouse beer blog. I was originally researching the effect of fermentor geometry on ester and phenol production in beer, but quickly came across Boehm’s post expressing his opinion…(Read More)
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