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First pour off the keg...

Petite Dame Gris by Beancurdturtle Brewing
Petite Dame Gris by Beancurdturtle Brewing

Petite Dame Grise, Grisette Ordinaire
ABV 3.4%
16 IBU French and German hops
Saison yeast strain

This is v2 of my developing Grisette Ordinaire. First pour, and it's a lovely beer. I'm not sure I could improve this (except perhaps bottle condition it) based on the target.

Santé!
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=BCT=

Piney the Turtle, designed by Beancurdturtle Brewing LLC
Piney the Turtle, designed by Beancurdturtle Brewing LLC

A friend asked if I could give some big clues on how to brew this beer...

Piney the Turtle is a specialty American Rye Ale. The dry and spicy character of a cleanly brewed rye ale is supported by piney/resinous hops, blue spruce tips, and a touch of juniper berries to create a uniquely refreshing beer with invigorating aromatics. This beer was designed by Beancurdturtle Brewing LLC and brewed (so far) at Phantom Ales in Anaheim California.

Don’t expect to be blown away by some huge palate walloping beer like a DIPA or BBA Stout. The concept calls for an American Rye Ale 6% ABV and about 40 IBU, with additions of select hops, blue spruce tips, and juniper berries used to contribute restrained yet decidedly piney/resinous characters. Balanced and approachable enough to invite a second pint.

This is all a well informed brewer - knowing their overall brewhouse efficiency and brewing calculations - should need to duplicate the recipe brewed at Phantom. Duplicating the recipe will get you close, but process, water chemistry, and all the other factors will effect the final beer. All measurements are in American units to simplify for US homebrewers.

Mash:
US 2-Row Pale 73%
US Malted Rye 13%
Flaked Rye 9%
Vienna Malt 5%

Mash schedule:
1.25 quarts water per pound of grain
Protein Rest 122F 20 min
Saccharification 150F 50 min
Mash out and sparge

Boil:
US Magnum 60 min for 22 IBUs
Chinook 30 min for 8 IBUs
Opal 10 min for 5 IBUs
Chinook 10 min for 4 IBUs

Herb addition at 5 min:
Blue Spruce tips at 0.042 ounces per pound of grain
Juniper Berries at 0.016 ounces per pound of grain

Fermentation:
Appropriate pitch of WLP001 California Ale Yeast from White Labs, or a trusted West Coast Ale strain
67F until you get to 75% of calculated total attennuation
Let temp rise to 72F max for 4 days
Reduce to 67F and finish

Dry hop at 2 days before cold crash and packaging:
Blue Spruce tips at 0.042 ounces per pound of grain
Juniper Berries at 0.032 ounces per pound of grain
Chinook at same weight as total Chinook added to boil

Try it. Let us know how it turns out. If you're a commercial brewery - please let us know and credit Beancurdturtle Brewing LLC.

Cheers!
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Brewed for a charity event - and as a pilot for a staple commercial release Session Saison.

This is not a fruit beer. Sure, kumquat is used in the making of the beer, but it is meant to contribute to the core characters of a Session Saison - not take over the beer. Like a touch of salt on a great dish, the salt enhances but doesn’t own the dish.

The style Saison was originally the hydration for field hands centuries ago. Water would make you sick. Instead you were given a ration of beer, typically 5 liters a day. So the character of a traditional Saison had to be refreshing, crisp, quenching, and low in alcohol.

What should you expect from this beer? Expect restrained citrus notes contributed by the Kumquat, underlying the traditional character of a terrific Session Saison. It’s low in alcohol, so take a big pour and gulp it down like a thirty dog.

Cheers!
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Just a little kumquat for character.
Just a little kumquat for character.
Great color even before fermentation.
Great color even before fermentation.
Kegged and ready to carbonate.
Kegged and ready to carbonate.
Kumquat Session Saison ready to drink.
Kumquat Session Saison ready to drink.

 

BCT-88

The Thirsty Dog Project is all grown up, and stretched its wings.

Refreshing, brightly complex, slightly spicy, herbal and floral. And the aromas and flavors evolve as the beer warms and opens up.

This is a great beer that suits a warm Southern California - or Canary Islands - afternoon very well. I handed the recipe off to Tierra de Perros cerveza artesanal, the brewery on the Canary Islands for whom I crafted the beer.

There will soon be some lucky craft beer lovers off the west coast of Africa enjoying this unique Specialty Saison.

Cheers!
=BCT=

Thirsty Dogs Pilot Batch
Thirsty Dogs Pilot Batch

 

BCT-88

So, let's review the subjective target for this beer - the Thirsty Dog Project - I crafted for Tierra de Perros, cerveza artesanal.

Subjective Target: Unique and refreshing beer with enough complexity to be enjoyed in all seasons, and particularly appropriate for warm weather, and/or as an accompaniment to food.

Well it is refreshing, complex, and slightly savory from the herbs grown on the Canary Islands where it will be brewed. But today I had a sandwich with cured meat and cheese, and olives - things typical for a light Spanish treat. I decided to test the "as an accompaniment to food" part of the target.

May I just say "Wow!"

It is absolutely on target, and such a perfect compliment to cured meats, cheese, and olives. And I'm sure it will also a great accompaniment to many other foods. Target achieved!

Cheers!
=BCT=

Thirsty Dog, a perfect food pairing beer.
Thirsty Dog, a perfect food pairing beer.

 

BCT-88

Brewing the pilot batch for an herb infused Saison that will be brewed by Tierra de Perros, cerveza artesanal. Here's the official description for the project:

Concept Description: A light colored, medium-light bodied beer, in the style Belgian Saison, incorporating the influence of spices and aromatics grown on or associated with the Canary Islands.
Subjective Target: Unique and refreshing beer with enough complexity to be enjoyed in all seasons, and particularly appropriate for warm weather, and/or as an accompaniment to food.

So, enough chit-chat. Let's get to the photos. From the brewday five days ago, until this morning.

Thirsty Dog Recipe
Three things make a good beer. A good recipe, quality ingredients, and a good brewer.
Perfect mash temp, perfect pH
Mash temp and pH were perfect from the start. That's a good sign.
Herbs, hops, malts, yeast
A peek at the herbs in Thirsty Dog.
First runnings looking awesome
First runnings looking awesome.
Protein break looking awesome
Protein break looking awesome.
24 hours after fermentation starts
24 hours after fermentation starts, it's nearly done.
5th day and it is clearing
5th day and it is clearing.

 

BCT-88

A Saison expressing the complex citrus aroma and flavor profile of Valencia Oranges, an American IPA hop complexity, and a balancing peppery dry Saison finish.

Base beer style; A Saison with heirloom grains.
Mouthfeel; A crisp medium light body with astringency and a bracing hop bitterness in the finish.
Hopping; Classic noble backbone, with citrus forward and slightly aggressive late multi-national hop additions.
Aromatics; Complex orange peel blend, balanced with the tart acidity of rosehips.

 

BCT-88