Spring Turning Saison Brewdays

You could say that Spring Turning Saison started as my award-winning Wry Saison recipe, the winner of the August 2010 Brooklyn Wort homebrew contest.  But its real origin lies much deeper: somewhere in the space between the promise of spring, the long agricultural tradition on the North Fork, and my love of Farmhouse Ales.

This French Farmhouse Style Ale highlights the spicy character of Saison Yeast, Rye Malt (almost 30%) and Saaz Hops.  Pilsner and Vienna Malts, unmalted Wheat, and Golding Hops round our this slightly dry and exceedingly quaffable late spring offering.

If this beer doesn't make you long for warmer weather, you might consider moving to Alaska with Sarah Palin.  Join us for the March 24th release of Spring Turning Saison at Jimmy's 43.

Havre Rouge Drops Today: Let's go Spring!

While it might not necessarily feel like spring, today marks the release of our early spring seasonal, Havre Rouge, a Belgo-American Amber Ale.

It also kicks-off a temporary Belgian-inspired tangent of sorts for Greenport Habor Brewing Co.  Look for upcoming releases of Project Hoppiness: Belgian IPA in a few weeks, and Carnard Noir (Black Duck Porter fermented with Saison yeast) and a Rye Saison next month.  More about these new releases in future posts.

The recipe for Havre Rouge is simple enough to let the complex spiciness and mild fruitiness of the classic Belgian Abbey yeast shine.  A mix of Pale and Wheat Malts, a bit of Crystal Malt and a touch of Chocolate Malt provide a slightly malty foundation.  While a blend of Continental Tettnang and English Fuggle Hops peak through with just enough aroma.

At 5.4% ABV Havre Rouge is not exactly sessionable, but the Belgian character and dry finish keep you coming back for more.