Earlier this year at the start of spring something amazing was brewing at Cameron's Brewery. A recipe that had first started as an experimental beer for Bar Volo's 2011 IPA challenge was now being prepared for the mass consumer market. This particular fruity, citrusy, peppery delight was a unique twist on the mass of IPAs that are seem to be available just about everywhere you look. The secret to their success? A common yet underestimated grain: Rye. The RPA, as it was officially named, was a great awakening to a grain that previously seemed fit only in delicious sandwiches.
IPAs were becoming quite common and after bludgeoning our taste buds with hops, hops and more hops it was a time for change. Coincidentally this was around the time that Bellwoods Brewery was opening up in Toronto, a new brewery that didn't disclose much at first except for their amazing brand and markering campaign and left us dreaming about the giant red bell. The intrigue was too much to bear and soon after it opened we went down to the brew-pub to find out whats been in the tanks. Belgian style beers are their particular specialty and with Stella Artois being the only Belgian beer of prominence that we knew of, this brewery literally blew our minds. Saison, Farmhouse Ales, and other Belgian styles against the IPAs being all the rage these days a brewery like Bellwoods was destined for success.
Raspberry, a summer fruit, was our first attempt at fermentation last year. As you might already know this did not work out as expected. This year feeling wiser, and admittedly older, we attempted a raspberry wheat beer which turned out to be surprisingly successful. "If it ain't broke, don't fix it" we said to ourselves. Yet .. repetition is boring. And the essence of summer being something scared and special for us Canadians that will experience anywhere from seven to nine months of winter was something we wanted to encapsulate in a bottle to enjoy for a prolonged period of time. For variation and to be seasonally appropriate we turned to Ontario peaches that were readily available at the time. The sweet, smooth, silky taste of peaches were already being included in meals and snacks. Why not extend this experience?
When you combine three good things together one can only assume that the results will be three times as good! Thats just plain math working for us. So with that logic in mind we came up with our next recipe: our peach rye saison.
Cue the peaches.
We have decided that the recipes for our brew will now live on github. Please feel free to log issues, suggestions and comments against our Peach Rye Saison.
IPAs were becoming quite common and after bludgeoning our taste buds with hops, hops and more hops it was a time for change. Coincidentally this was around the time that Bellwoods Brewery was opening up in Toronto, a new brewery that didn't disclose much at first except for their amazing brand and markering campaign and left us dreaming about the giant red bell. The intrigue was too much to bear and soon after it opened we went down to the brew-pub to find out whats been in the tanks. Belgian style beers are their particular specialty and with Stella Artois being the only Belgian beer of prominence that we knew of, this brewery literally blew our minds. Saison, Farmhouse Ales, and other Belgian styles against the IPAs being all the rage these days a brewery like Bellwoods was destined for success.
Raspberry, a summer fruit, was our first attempt at fermentation last year. As you might already know this did not work out as expected. This year feeling wiser, and admittedly older, we attempted a raspberry wheat beer which turned out to be surprisingly successful. "If it ain't broke, don't fix it" we said to ourselves. Yet .. repetition is boring. And the essence of summer being something scared and special for us Canadians that will experience anywhere from seven to nine months of winter was something we wanted to encapsulate in a bottle to enjoy for a prolonged period of time. For variation and to be seasonally appropriate we turned to Ontario peaches that were readily available at the time. The sweet, smooth, silky taste of peaches were already being included in meals and snacks. Why not extend this experience?
When you combine three good things together one can only assume that the results will be three times as good! Thats just plain math working for us. So with that logic in mind we came up with our next recipe: our peach rye saison.
Cue the peaches.
We have decided that the recipes for our brew will now live on github. Please feel free to log issues, suggestions and comments against our Peach Rye Saison.
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