{"id":29,"date":"2016-07-02T12:15:34","date_gmt":"2016-07-02T16:15:34","guid":{"rendered":"http:\/\/whattobrew.com\/blog\/?p=29"},"modified":"2016-07-02T12:18:31","modified_gmt":"2016-07-02T16:18:31","slug":"rhubarb-saison","status":"publish","type":"post","link":"http:\/\/whattobrew.com\/blog\/2016\/07\/02\/rhubarb-saison\/","title":{"rendered":"Rhubarb Saison"},"content":{"rendered":"

The rhubarb saison was the combination of 2 things I very much love. Rhubarb takes me back to my grandma’s table, where early summer meant strawberry rhubarb jello. I later was introduced to rhubarb sauce, which is essentially rhubarb and sugar cooked down. Served over ice cream, it introduced me to rhubarb without strawberries.<\/p>\n

The rhubarb and saison combination<\/h2>\n

I of course wanted to add rhubarb<\/a> to my homebrew, but it took me awhile to figure out what would make an ideal base style. (This was before What to Brew made that easy.) I settled on a saison<\/a>, as it was one of my favorite styles, and I thought it would be a good base.<\/p>\n

According to What to Brew data, this wouldn’t necessarily be a good combination- it’s currently only ranked at 45%. However, I found it to be a good base. The fruitiness of the yeast worked in the same way that strawberry does, adding a balance to the tartness without being overly sweet. Saisons can also have a lactic dimension, which the rhubarb adds.<\/p>\n

Preparing the rhubarb<\/h2>\n

I found a gardener with\u00a0more rhubarb than he could use, and took what I thought would be plenty.\u00a0It turned out to be about 3.5 pounds.<\/p>\n

Here was my process to add it to the saison-<\/p>\n

    \n
  1. Clean stalks, making sure to remove any leaves<\/li>\n
  2. Shred using a food processor to get it into a nice pulp<\/li>\n
  3. Add sugar to the rhubarb<\/li>\n
  4. Let sit to allow as much of the juice to come out<\/li>\n
  5. Strain off the juice<\/li>\n
  6. Add the juice to the fermentor as initial fermentation slows down<\/li>\n<\/ol>\n

    My goal was a nice dry saison, which is why I opted to add more sugar with the rhubarb.<\/p>\n

    The result<\/h2>\n

    The rhubarb saison turned out quite well. It was refreshing and tart, and well balanced. The rhubarb was perhaps a bit more subtle than I’d like – I’d likely increase the amount of rhubarb I add in the future. Wine lovers who were convinced they didn’t like beer were impressed by this beer, and it went very quickly.<\/p>\n

    Rhubarb Saison recipe<\/h2>\n

    Size: 5.5\u00a0gal @ 68\u00a0\u00b0F
    \nEfficiency: 70.0%
    \nAttenuation: 80.0%
    \nCalories: 222.15\u00a0kcal per 12.0\u00a0fl oz<\/p>\n

    Original Gravity: 1.067 (1.048 – 1.065)
    \nTerminal Gravity: 1.013 (1.002 – 1.012)
    \nColor: 5.56 (5.0 – 14.0)
    \nAlcohol: 7.05% (5.0% – 7.0%)
    \nBitterness: 26.0 (20.0 – 35.0)<\/p>\n

    Ingredients:
    \n7.0\u00a0lb (65.9%) CBW\u00ae Pilsen Light Liquid (Malt Extract) – added during boil
    \n.75\u00a0lb (7.1%) Wheat Malt – added during mash
    \n.75\u00a0lb (7.1%) Munich Malt – added during mash
    \n2\u00a0oz (1.2%) Belgian Caramunich – added during mash
    \n2.0\u00a0lb (18.8%) White Table Sugar (Sucrose) – steeped after boil
    \n1.7\u00a0oz (85.0%) Hallertau (4.5%) – added during boil, boiled 60\u00a0m
    \n.3\u00a0oz (15.0%) Hallertau (4.5%) – added during boil
    \n1.0\u00a0ea BrewTek CL-380 Saison
    \n3.5 lb rhubarb<\/p>\n

    After primary fermentation slows, grind up rhubarb in a food processor, and add half a pound of the sugar, and let sit. Strain off the juice, and add to the fermenter with the rest of the sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"

    The rhubarb saison was the combination of 2 things I very much love. Rhubarb takes me back to my grandma’s table, where early summer meant strawberry rhubarb jello. I later was introduced to rhubarb sauce, which is essentially rhubarb and sugar cooked down. Served over ice cream, it introduced me to rhubarb without strawberries. The […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11],"tags":[42,8],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-brew-log","tag-rhubarb","tag-saison"],"yoast_head":"\nRhubarb Saison - What to Brew<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/whattobrew.com\/blog\/2016\/07\/02\/rhubarb-saison\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhubarb Saison - What to Brew\" \/>\n<meta property=\"og:description\" content=\"The rhubarb saison was the combination of 2 things I very much love. Rhubarb takes me back to my grandma’s table, where early summer meant strawberry rhubarb jello. I later was introduced to rhubarb sauce, which is essentially rhubarb and sugar cooked down. Served over ice cream, it introduced me to rhubarb without strawberries. 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