Brewer Charlie Berger shares the Denver Beer Company's winter seasonal recipe for 'Tis the Saison.

(Photo: Courtesy of Charlie Berger)
With a reputation for experimentation, the Denver Beer Company is one Colorado craft brewery challenging traditional winter seasonal recipes. Co-founder and brewer Charlie Berger shares this 5-gallon recipe for 'Tis the Saison for home brewers. 
 
  • 9 1/2 pounds Pilsner malt
  • 2/5 pounds Crystal Rye
  • 3 1/10 pounds torrified wheat
  •  1 1/2 ounces of Styrian Goldings hop
  • Belgian Saison II yeast (WLP No. 566)
  • HBC No. 291 (or Sorachi Ace)
  • 1/4 ounce peppermint
  • 1/4 ounce spearmint

Directions:

  1. Mash Pilsner malt, Crystal Rye and torrified wheat at 151 degress for one hour.
  2. Collect to a pre-boil gravity of 1.052.
  3. Boil for 60 minutes. 
  4. Add Styrian Goldings hop at 60 minutes. 
  5. Ferment with Belgian Saison II yeast at 73 degrees. 
  6. Dry hop with HBC No. 291 (or Sorachi Ace).
  7. Steep peppermint and spearmint in a tea and add post-fermentation to taste. 
  8. Crash, carbonate and serve