The Pilot brew for the Thirsty Dog Saison project was ready for bottling today. It's a simple single stage fermentation, two weeks on the yeast with a gradually decreasing temperature. This allows the yeast to metabolize some of the yeast esters so the beer has a restrained complexity verses a lot of funk and pepper that some Saisons have. This beer has a very simple malt bill, and a small addition of three herbs grown on the Canary Islands. Aggressive yeast esters would ride all over it.
A pre-bottling sample indicates a very promising, easy drinking beer. Fresh and cold the herbs are restrained and refreshing - just a tickle in the background. As it warms they present a guarded savory profile that is well balanced by the clean malts and medium light body. To me it seems you could pour a glass and it would compliment a fresh salad or a cold soup like gazpacho, and when you get to the entree the warming nudges it into a space where the savory characters will go with a more substantial dish. I'm really looking forward to tasting it when carbonated.
In the next couple weeks I'll tune the recipe a little for a 3 barrel batch and send it to Fran at Tierra de Perros. He should be able to have bottles ready when the warm summer months bring out the thirsty dogs on the Islas Canarias. The original name incidentally comes from the Latin "Canis Area", (land of dogs) because large dogs were roaming the island when the first settlers of Gran Canaria arrived.
Time for the photos...