Every summer I like to whip up at least one batch of Saison with crazy culinary-influenced ingredients. I always use the same base recipe, because I love my base Saison, but make tweaks here and there depending on my inspiration du jour. A few years back, it was my hop-centric, oak-aged Best of Both Worlds Saison, which placed fifth for the region in the 2010 Sam Adams Longshot competition. Last year, it was my saffron and rosewater infused Mediterraneus. This year, I decided to follow in the footsteps of my recent Blueberry-Infused Beer Cocktail and draw inspiration from the world of Mixology.
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| Mixture of Agave Syrup, Whole Hops and Indian Coriander |
In NYC, particularly during the warm weather, there has been a definite trend towards cucumber-based, herb-infused cocktails. Some people have a hard time getting behind drinks that smell like salads, but I'm all for it. I think they're light, refreshing, and have the potential to be incredibly delicious if well handled. I've never had a cucumber-mint cocktail specifically, but I love the combination in culinary situations, so I figured I'd try my hand at it.
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| Saison in Secondary being Dry-Hopped, Dry-Cuked and Dry-Minted |
For a first try, particularly given that I couldn't find any information on brewing with cucumbers or mint and had to basically guess at quantities, it far exceeded my expectations. It's predominantly a classic, easy drinking Saison, but finished with a subtle, yet distinctive cucumber flavor. The fresh aromatics of the mint blend well with the bight, citrusy American hops, and the agave nectar adds a nice orangey hue and crisp, dry finish.
This is what I'll be drinking for the remainder of the warm weather, particularly next weekend at the annual Yauburger competition (which I'll write about in a future post). If you try the recipe, let me know what you think. If cucumber and mint isn't for you, feel free to try something else with my Saison base. It's a great candidate for experimentation. Enjoy.
Farmers' Market Farmhouse Ale
Yield: 5 Gallons
Mash:
5 lbs. of Belgian Pilsner Malt
3 lbs. of Dark Wheat Malt
8 oz. of Torrified Wheat
Boil:
1/2 oz. of Amarillo Hops (60 minutes)
1/2 oz. of Cascade Hops (20 minutes)
1 tsp of Irish Moss (20 minutes)
0.5 tsp of Wyeast Yeast Nutrient (10 minutes)
1/4 oz. of Amarillo Hops (End of Boil)
1/4 oz. of Cascade Hops (End of Boil)
1/4 oz. of Indian Coriander (End of Boil)
8 oz. of Raw Agave Syrup (End of Boil)
Yeast:
Post Fermentation:
1-1/2 lbs. of English Cucumbers (7-14 Days)
3/4 oz. of Fresh Mint (7-14 Days)
1/4 oz. of Amarillo Hops (7-14 Days)
1/4 oz. of Cascade Hops (7-14 Days)
Directions:
1. Mash grain at 155 degrees for 60 minutes.
2. Sparge at 170 degrees.
3. Boil wort for 60 minutes and add ingredients following above schedule.
4. Cool rapidly and transfer to carboy, leaving sediment behind.
5. Pitch yeast, rock carboy to aerate, and close with airlock.
6. When final gravity is achieved, transfer to secondary fermenter.
7. Peel and dice the cucumber, add the whole mint leaves and dry-hops, muddle them all together, then add to a hop bag and toss into the secondary fermenter with the beer.
7. Peel and dice the cucumber, add the whole mint leaves and dry-hops, muddle them all together, then add to a hop bag and toss into the secondary fermenter with the beer.
7. Age for 7-14 days.
8. Bottle or keg as usual.
Original Gravity: 1.050-1.051
Final Gravity: 1.009-1.010
ABV: 5.5%
IBU: 23
SRM: 10 (Gold/Copper)
3 comments:
Cigar City actually makes a Cucumber Saison. I wonder if you can contact them if you have any questions.
Wow, I'd never heard of that before. I'll have to keep an eye out for some. I'd love to try theirs next to mine and compare.
Unfortunately I don't know how available the actual beer is right now. I know it was available through the Rare Beer Club, but I don't know if it was on shelves ever. At least outside of Florida.
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