Saison Rue is our second year-round offering. You can probably tell it's going to be of the Saison style, which isn't much of a style as far as guiding what a Saison should taste like.
Our saison will be made with a fair amount of rye (about 35% of the grist), and a small amount of pale chocolate malt and Special Roast to give it a beautiful orange glow and a touch of biscuit-like maltiness. The rest of the fermentables will be pilsner malt and minimally processed sugar. There will be a small amount of spices that will give Saison Rue some additional complexity, but you shouldn't be able to tell spices were added. The Sterling and Crystal hops will add a slight spiciness and citrus aroma. I'll be using a mixed Belgian yeast culture for primary fermentation, and brettanomyces ("brett") as a secondary yeast for bottle fermentation. The brett will add complexity as this beer ages, and will eventually dry out the malt character. Saison Rue will weigh in at a bit over 8%.
I'm excited to brew this beer as a year-round offering. There aren't too many breweries using brettanomyces or rye in their regular offerings. There are potential problems in using both of them-- brett can 'infect' the brewery, as it is a hearty, strong yeast that can live off of almost anything. Rye doesn't have a husk, so it can cause sticky mashes that can result in a very slow mash runoff. I won't be deterred. Great beers come to those who have the guts to make them, or buy them, in your case.
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