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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.
This classic, peppery, dry saison comes from Night Shift Brewing. A simple grist coupled with an assertive bittering hop addition help accentuate the dry characteristics and give a solid base for the phenols from the yeast. This beer took the silver medal in the Classic Saison category the 2017 Great American Beer Festival.
This beer is named for the concept of compensating migrant farm workers of yore with beer as part of their pay. Imagining these farms beers were brewed with a variety of surplus grains, Two Roads Brewing crafted this saison with a blend of barley, wheat, oats, rye and spelt for a subtle complexity.