We're brewing our spring seasonal today, our Rye Saison. Our saison uses a classic Belgian farmhouse yeast for a great spicy, tart body and a bit of barnyard funk in the aroma, with the addition of rye malt for a peppery, fruity body. It should be ready in about three weeks, bottled in our Brewmaster's Reserve four-packs.
To kick-start the yeast off right, we brewed a Black Saison using some of the wort from our Onward Stout. We're excited to try this one - it will be a taproom-only brew, so come by this weekend to try it out!