I'm about to brew tonight, when I get back from the gym after work. This simple saison will take 3.5 gallons of water, 5 gallons of Belgian Pilsner Malt, 2 pounds of Rahr Red wheat, one ounce of Crystal Hops, about 8 ounces of Piloncillo sugar inverted with fresh lemon juice, and some Wyeast French Saison (a beastly beast of a yeast that will tear through the wort in a day or two and taste great with lots of natural pepper and coriander and flavorful esters!) and I'll make me a brew.
I have some herbs I could toss in there, fresh from the garden. Rue, for instance, is a likely candidate. I've got some excellent Rue. Borage is alive out back, and thriving. Sage and rosemary are well-established from a prior home-owner. I've got a little bit of parsley and cilantro, too. Heck, my nasturtiums are thriving and if I get an edible flower open I'm very likely to toss that into the brew kettle. Saison, to me, does mean getting a little adventurous with the herbs. It also means a little adventurous, only, to provide herbal notes and hints in the back of the brew, not an overpowering, overwhelming chorus of green. I'll take only a little, and drop it in at flameout. That's all I'll do with the herbs. A pinch here, a pinch there. I can always add more to the secondary if it needs it.
Hey, speaking of gardening, let's take a look at progress:
Tonight, we brew Saison!