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Future Forward Sour Saison

This beer recipe is featured in the November/December 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe courtesy Taopiphop Limjittrakorn

Future Forward Sour Saison is a mixed-fermentation fruit beer inspired by my political engagement to a local Sato brewer in northeastern part of Thailand. Sato is a traditional sticky rice beer using a local yeast ball called Look Pang, which contains mold, mysterious yeast strains, and Lactobacillus, all of which give a nice fruity sour character to the brew.

Due to the hot climate of Thailand, this brew is designed for a high fermentation temperature using mixed yeast strains, saison yeast, and a Sato yeast ball. I also used lychee fruit from the northern hill tribes of Thailand. This recipe embraces the lost art of traditional Thai brewing.

I consider brewing to be an ancient human right. People should be able to make their own beer and bring happiness to share with their community. I am working on the laws here and looking forward to a future in which craft beer can be brewed in Thailand and later exported to the world.

Future Forward Sour Saison | Saison

Ingredients

  • For 5 US gal (18.9 L)
    • MALTS & ADJUNCTS
    • 2.5 lb. (1.13 kg) 2-row pale malt
    • 2 lb. (907 g) flaked wheat
    • 0.25 lb. (113 g) acidulated malt
    • 1 lb. (454 g) sticky rice*
    • 1.5 lb. (680 g) extra light dried malt extract
    • ADDITIONAL ITEMS
    • 2 lb. (907 g) lychee, blended
    • HOPS
    • 1 oz. (28 g) Mosaic, hop stand
    • 1 oz. (28 g) Citra, hop stand
    • 0.5 oz. (14 g) Simcoe, dry hop
    • 0.5 oz. (14 g) Mosaic, dry hop
    • 0.5 oz. (14 g) Citra, dry hop
    • YEAST
    • Lallemand Belle Saison
    • Sato yeast ball

    Specifications

    • Original Gravity: 1.044 (11°P)
    • Final Gravity: 1.005 (1.3°P)
    • ABV: 5% by volume
    • IBU: 20
    • SRM: 3-4

    Directions

    To prepare sticky rice:

    1. Soak the sticky rice overnight.
    2. Steam rice until cooked, about 15 minutes, then rinse with cool water until rice is cool and no longer sticky.

    Mash grains and steamed sticky rice in 8 qt. (7.6 L) of water at 150°F (65.6°C). Collect the wort, top up with water to make 5 gal. (18.9 L), and bring to a boil. Top up to 6 gal. (22.7 L). Turn the heat off, add the malt extract and stir to completely dissolve.

    Return the wort to the heat and boil 60 minutes. Turn the heat off and allow to cool with the lid off until wort reaches 180°F (82.2°C). Add hops and blended lychee, and let steep 20–30 minutes before fully chilling. Transfer chilled wort to fermenter, aerate, and pitch the saison yeast and Sato yeast ball.

    Ferment at 73°F (22.8°C) for about two weeks. Add dry hops 7 days before bottling or kegging.

    * Sticky rice is also known as glutinous rice and can be purchased at any Asian market. Rice yeast balls are more difficult to find but can be ordered online from Amazon and eBay: search for “Chinese dried yeast balls.”