With the cold snap we experienced back in November, our little brewery got cold. As all of our ferments slowed to a crawl, we had to get creative in order to brew a saison to our liking.
Brewing seasonally doesn't only mean tangible ingredients, it means treating time and temperature as ingredients as well.
With that in mind we set out to create our second batch of our Tula Saison. We used our house saison yeast for the first half of the fermentation and an expressive lager yeast for the second half and let it lager for 4 weeks.
The results are a hoppy winter saison of lime zest crodino with a rich and spicy rustic finish.
