On Friday, we brewed Bee Saison -- a pink peppercorn honey saison. The idea of using pink peppercorns came from Chef Nicolette Manescalchi up in San Francisco -- thanks, Chef. My friend, Brewer Lance McCoy of Barrel Harbor Brew Co., suggested the honey. Up until this brew, I have used White Labs yeast, but for this beauty, I went with Wyeast 3711 French Saison to do it up right. I created the yeast starter the night prior and expected a vigorous fermentation after brewing, but . . . no. This is a yeast that likes heat, so I ran out to Bed Bath and picked up an electric blanket. I lovingly swaddled the fermenting saison with the blanket and cranked up the heat to medium, sending a prayer to the beer goddess Ninkasi. This morning when I awoke, the Bee Saison was vigorously fermenting. Now it's watch, wait and continue to coddle Ms. Bee Saison until she tells me she's ready for bottling. Cheers!
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