RJSkypala
Well-Known Member
The I brewed two beers with this last summer, one was a low ABV session saison with american hops (centennial). After a few months in the keg it was quite an incredible beer. Slightly tart, funky and a nice citrusy note from the hops.
The second beer was a rye saison that is currently sitting in bottles. It wasn't showing much tartness last time I tasted it, but a very pronounced fruity brett character.
Today I am brewing a saison and pitching a starter that is combined slants of WLP670 and WLP565. I am very interested to see what flavors from each come out.
The second beer was a rye saison that is currently sitting in bottles. It wasn't showing much tartness last time I tasted it, but a very pronounced fruity brett character.
Today I am brewing a saison and pitching a starter that is combined slants of WLP670 and WLP565. I am very interested to see what flavors from each come out.