20lbs Pilsner 2-row malt
1lb 3.2ozs Vienna malt
1lb 3.2ozs Wheat malt
9.6ozs Caramunich malt
8ozs Munich malt
3ozs Styrian Goldings @45mins
1oz East Gent Goldings @15mins
4lbs of beets chopped @20mins left in the boil
5pkgs Belgian Saison (Wyeast Labs #3724)
My cousin Brett “Brettman” Williams owns a brewery in Denver called Little Machine Beer. Prior to opening Little Machine he was the head brewer at Dry Dock Brewery. Personally I never drank Saisons but a Facebook post about his Beet Saison got me curious. I started ordering saisons and found a number I really liked so after a quick education by email on Saisons I decided to give a Beet Saison a try.
I pulled a bunch of the beets out of the wort to see how they would taste (I love beets) and they were VERY bitter. Actually really hard to eat. All in all I really like the results of the beer but if I were to brew this again I would not boil the beets for as long as I did. Next time I would put them in with 5mins left in the boil. The resulting beer was very earthy and I ended up working with Jeremiah (known as the beer savant in my house) at Strange Brew to adjust post fermentation with citric and tartaric acid in a 2:1 ratio. The addition of the acid moved the flavour from earthy to more berry like.