My homebrew club did a project with a small brewery owned by a former member. We all brewed 5 gallons of the same saison recipe. The brewery aged everyone’s beer in an oak Chardonnay barrel collectively. After about 2 years they thought it was ready. The beer was transferred into 5g homebrew kegs. Unfortunately, I was able to make the day the beer was transferred so I didn’t get a taste. My friend said the beer was good with some white wine character and oak tannins. He said it lacked acidity so was thinking some fruit would be a good addition. Others in the group though if adding some Bret. I’ve only brewed a saison once before and it’s not a style I drink much. I mostly brewed it for the group project and it’s always fun to experiment. The beer is flat but aging in a keg sealed. Any suggestions on what I should add and how? cheers.
I think Brett C might be a good idea, but it won't add acidity. So far as adding a fruit for acid, using concentrated pineapple juice to keg prime it might be something.
Hah, from the title I thought you were brewing a barrel-aged saison with beet leaves. On the actual question - obvious thoughts are either to add actual white wine grapes or something that will boost the classic flavours associated with chardonnay. So yeah, something tropical fruity could be a good move.
that makes sense. I was just trying to shorten the title. Chard short for Chardonnay. My friend who likes to order Chardonnay always refers to it as a chard. Anyways. Appreciate the responses.
I should also add that I was NOT there to taste the beer. Rereading my original post I stated I was able to make it but the meant to put I “wasn’t”.
I think he was referring to Swiss chard, the vegetable. OP was referring to a shorthand for Chardonnay. It was never implied that the barrel was charred.
Yeah, I missed the reference to Chardonnay, but I think you and I agree on the Swiss chard, as that's where the link I included goes.
@GetMeAnIPA have you decided on anything? I'd like to add that a light dry hop with something super tropical, or with some melon notes, not so much citrus, might be nice, as well. Not having tasted it, but going by what your buddies told you, and what I expect from a Saison and a new world Chardonnay, I'd give it a 3-4 day dry hop on 2oz El Dorado, cold crash, bottle with Brett C and thawed frozen pineapple juice concentrate as primer. Crack the first one at two months, enjoy now and again to see where it goes.
no. I’ve been too lazy. I haven’t brewed in so long it’s hard to get motivated. Couple people from the club have dine stuff so I might wait to hear their feedback.
A year later I finally did something with the beer. I added 4 lbs of peaches to the keg with 1 oz of huell melon hops. I didn’t puree the peach or anything and just added them like keg dry hopping. Anyways the beer turned out really well. While the peaches aren’t overly noticeable there is a subtle sweetness that is noticeable and balances out the beer. The beer is 7% and is light, refreshing, and tart with a hint of sweetness. I am liking it more than I thought I would. Crushed a few pours today.
