Looking back, it seems that barbecues with friends were postponed until June. But, without cheating, here’s the original article:
Its early March, days are getting warmer. It smells like the barbecue season is starting, where lunch and dinner get all mixed up. It’s time to clean the grill and fill the fermenters so everything is ready in time.
And what is the best option to pair with a barbecue? Beer, light, fresh, aromatic and some acidity. Let’s do it.
In a current world of beer that revolves around beers with fruit, lactose, or sweetness, the simplicity and subtlety of a beer insists on trying to win us back.
Increasingly being a topic of discussion, Table Beers, appear several times featured as the next consumer trend to appear on the market, the next big thing. However it is a style, like many others, with a confusing and not always clear origin.
In the past, it was rare to use styles to define beers. Which, for example, creates a great deal of confusion in the eternal discussion, Porter vs. Stout.
For this reason, nowadays the consumer and some producers, look at Table Beer as a beer with the presence of American hops, light color and a low alcohol content. Undoubtedly, these beers exist, have their place on the market and are sought after by the consumer. And they may even define the Table Beer style in the future, but are in no way comparable to the historical concept.
The contemporary interpretations of this historical style are mostly inspired by the Belgian school, the remaining proposals bring more modern approach. And it is in this historical component that our inspiration is also born. Working on common elements, as in the old reports of this style, we got to work on creating the recipe. Simple beer, whether you make it or drink it. A beer that accompanies the meal and also accompanies the preparation of the meal. Hassle free.
A base of less complex fermentables, trying to incorporate rustic elements like raw wheat and spelt. Noble hop aromas and mild bitterness to balance. Balance. That is always the key. There are no secondary adjuncts or additions here. For the character of this beer, we offer the rudder to the yeast. Or yeasts, in plural. After all, they are the one that make beer, we only make wort.
For starters, nothing is more suitable and rustic than a Saison yeast. After all, a Table Beer can also serve to quench a person’s thirst at the end of a working day. Then, since this recipe was inspired by Jester King Le Petit Prince, the remaining dregs were used in the bottom of a bottle, after propagation, to also be added to the wort, to bring the characteristic acidity of the Texas brewery.
Low alcohol beers, may appear to be simpler to execute, but on the contrary, they are beers that need a lot of care, since any flaw easily comes up. We waited about 6 weeks, plus some time in the keg, for this beer to evolve and let the mixed culture of the dregs speak out.
Can we fire the barbecue?
Total cereal: 3.25 kg.
Original Gravity: 1.036
Boil Time: 90 minutos
84.6% – 2.75 kg. pilsner malt
7.7% – 0.25 kg. spelt
7.7% – 0.25 kg. raw wheat
60 gr. Savinjski Goldings (pellet, 2.70% AA) @ 60 min.
60 gr. Savinjski Goldings (pellet, 2.70% AA) @ 5 min.
120 gr. Savinjski Goldings (pellet, 2.7% AA) @ dry-hop 15 days
Yeast nutrient @ 5 min.
Wyeast 3711 French Saison
Bottle Dregs “Le Petit Prince”
Cl to SO4 Ratio: 0.37
1ª Saccharification – 30 min. @ 63ºC
2ª Saccharification – 30 min. @ 72ºC
Mash-out – 15 min. @ 78ºC