Violet May is a true mixed ferment saison. It started out as any regular saison, but instead of rapidly cooling the wort (unfermented beer) through a heat exchanger, the wort was pumped outside into an open vessel called a coolship. Violet May spent the night outside on a 7°C night, slowly cooling down naturally and exposing the wort to wild yeast and bacteria in the air. The next morning, the wort was pumped into a barrel and allowed to undergo a spontaneous primary fermentation sparked by the wild yeast and bacteria, which imparts an earthy funk to the beer. After a month and a half of slow, natural fermentation, our house mixed culture was added to the beer, increasing the acidity and adding to the complexity. After 6 months, the beer was bottled and allowed to naturally carbonate.
Ingredients: Water, Barley, Wheat, Buckwheat, Hops, Yeast
Brew Date: August 1, 2024
Barrel #: 1