My mother lives in Provence so when Dogfish Head came up with a saison dubbed Biere de Provence, I felt obliged to try it. I actually never had a beer made in Provence using provençal herbs. I didn't know what to expect, but adding lavender, marjoram, and bay leaves to a saison sounded appealing to me. I really enjoyed this beer. Dogfish Head did it again! You can taste the herbs but none of them are overpowering, and they marry perfectly with the touch of honey in the saison. It does remind me the sweet smell of summer at my mom's farm in the Alpes de Hautes Provence. So much so, that I had to try to brew a Biere de Provence of my own. I have just collected wild lavender, thyme, juniper berries and summer savory from my mom's farm and plan to use them in my next saison. I have no idea at which point I should add these herbs and how much goes into a 6 gal batch. Suggestions from aromatic herbs experimenter would be very much appreciated. Cheers!
Sent from my iPhone using Tapatalk
Topic: Timing for adding aromatic herbs to saison? (Read 3094 times)
