Saturday, 25 October 2014

Coupage: Hoppy Saison with Wallonian Farmhouse strain

Here's some tasting notes for the third beer I brewed with the Yeast Bay's Wallonian Farmhouse strain (I'll write up some summaries of the beers I brewed with this strain, and the saison blend, in the next week or two).  The base beer was a pale saison dry-hopped with Hallertau Blanc and Eldorado hops that I won in a recent HBT giveaway by Hop House Brewing Supply.  At bottling I blended this beer with ~2 liters of the no-boil sour I brewed earlier this summer.  At first the hop character was a bit too much, but as its faded this has turned into quite a nice saison.

Appearance: Pale yellow colour.  Thin but lingering head with some lacing.

Smell: When it was freshly bottled, the aroma from the dry-hop of Hallertau Blanc and El Dorado was pretty strong, almost dank.  Now that's faded a bit its left a really intriguing combination of light fruitiness (yellow stone fruit, berries, lemon) and spice from a combination of the hops and yeast.  Light brett c funk is beginning to show itself as well.  Not as complex as an aged saison, but enjoyable.

Taste: Lightly tart. Fruity, slightly spicy hops are prominent, along with a very subtle musty funk.    Slightly astringent bitterness---I'd back down a bit next time, or use a variety that gives a softer bitterness.

Mouthfeel: Moderate carbonation, and slightly slick mouthfeel---this strain seems to produce a lot of glycerol, a bit like Wyeast 3711.  The tartness balances it nicely though, making it more drinkable than other beers I've brewed with this strain.

Drinkability & Notes:  I like this beer a lot.  Certainly my favourite of the three I've brewed with the Wallonian Farmhouse strain.  The tartness from the sour cuts nicely against the fruitiness from the yeast and hops, producing a beer that is complex but drinkable.  I could drink several of these back to back, which isn't true of the other beers I've made with this strain.


  1. Sounds like a great beer. I also completely agree on the Wallonian strain producing plenty of glycerol; I've had the same thoughts.

    Also love the glass in the picture! I can't get enough Apex Predator, and made sure to order a pair of those glasses as soon as they put them up on the website.

    1. This one actually reminded me a bit of some of the beers you gave me. The combination of WF and Brett C/Trois perhaps? Slightly from the beers I've brewed with WF alone anyway.

  2. Yeah, definitely makes sense, as WF + Brett C/T is what my blend started as. And I think I gave you some of the earlier batches using that blend, which was probably way more heavy on the WF than the Brett.