Cherry Saison (8.5L)

Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 8.5 liters (fermentor volume)
Pre Boil Size: 10.09 liters
Post Boil Size: 8.61 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Rob Hamer
Calories: 209 calories (Per 500ml)
Carbs: 15.2 g (Per 500ml)

Created: Monday July 26th 2021

Amount	Fermentable	PPG	°L	Bill %
950 g	Crisp Malting - Finest Maris Otter950 g Finest Maris Otter	38	3	59.4%
650 g	Crisp Malting - Wheat Malt650 g Wheat Malt	38.87	2	40.6%
1,600 g / £ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

950 g

Crisp Malting - Finest Maris Otter

59.4%

650 g

Crisp Malting - Wheat Malt

38.87

40.6%

1,600 g / £ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Columbus8 g Columbus Hops	Pellet	14.2	Boil	30 min	28.75	28.6%
10 g	Saaz10 g Saaz Hops	Pellet	3.2	Boil	5 min	2.1	35.7%
10 g	Saaz10 g Saaz Hops	Pellet	3.2	Dry Hop	5 days		35.7%
28 g / £ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

8 g

Columbus

Pellet

14.2

Boil

30 min

28.75

28.6%

10 g

Saaz

Pellet

3.2

Boil

5 min

2.1

35.7%

10 g

Saaz

Pellet

3.2

Dry Hop

5 days

35.7%

28 g / £ 0.00

Amount	Variety	IBU	Bill %
8 g	Columbus (Pellet) 8 g Columbus (Pellet) Hops	28.75	28.6%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	2.1	71.4%
28 g / £ 0.00

Amount	Name	Type	Use	Time
0.50 each	Campden tablet	Water Agt	Mash	--
0.50 tsp	Irish Moss	Fining	Boil	10 min.
1 kg	Cherries (tart)	Flavor	Secondary	7 days

Amount

Name

Cost

Type

Use

Time

0.50 each

Campden tablet

Water Agt

Mash

0.50 tsp

Irish Moss

Fining

Boil

10 min.

1 kg

Cherries (tart)

Flavor

Secondary

7 days

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
11.2 L	Mash in kettle/oven	Infusion	65 °C	65 °C	60 min

Amount

Description

Type

Start Temp

Target Temp

Time

11.2 L

Mash in kettle/oven

Infusion

65 °C

60 min

Water	Liters
Strike water volume (equipment estimates 13.9 L)	12.6
Mash volume with grains (equipment estimates 15 L)	13.6
Grain absorption losses	-1.6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 11.4 L)	10.1
Boil off losses	-2.9
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume (equipment estimates 8.5 L)	8.6
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 8.6 L)	8.5
Total:	12.6
Equipment Profile Used:	System Default

Water

Liters

Strike water volume (equipment estimates 13.9 L)

12.6

Mash volume with grains (equipment estimates 15 L)

13.6

Grain absorption losses

-1.6

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 11.4 L)

10.1

Boil off losses

-2.9

Hops absorption losses (first wort, boil, aroma)

-0.1

Post boil Volume (equipment estimates 8.5 L)

8.6

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 8.6 L)

8.5

Total:

12.6

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Updated	Comment
7/28/2021 10:23 PM over 2 years ago	+0	Brew Day Complete	1.039	9 Liters	7/28/2021 10:49 PM over 2 years ago	I brewed this beer with Jay tonight. The OG came out at 1.039, several points lower than expected even after I lowered the efficiency from 78% to 76%. Hmm. I suspect it was because we mashed in a couple of degrees higher than planned (no particular reason why), and possibly not extracting as many sugars from the 40% wheat malt. We also left the mash on the stove for half an hour, by which point it had dropped to 63.4C. We put it in the oven at 90C which kept the mash around 63.5C for the rest of the hour. The boil, surprisingly, was more vigorous than ever. We heated to a boil with the lid on, cracking the lid for the boil. The boil foam really shot up at several points. Regardless of the above, we still came out with 9L+ of wort instead of 8.5L. This may also help explain the lower OG. We may be looking at a 4.5-4.9% saison, which is not a bad thing. We left the kettle in the bath for around an hour, intending to get the wort down to around 26C for pitching yeast. The wort got down to around 22C so we attached the heat belt, let it heat up to 24C before pitching the yeast. We pitched a full pack (dry) of MJ M29 French Saison yeast. The Inkbird is set to 26.2C in the brew fridge. The Tilt was originally reporting 1.039 OG and now 1.040-41 OG. A hydrometer sample confirmed 1.039 OG.
7/29/2021 1:28 PM over 2 years ago	+1	Other	1.029		7/29/2021 8:14 PM over 2 years ago	2:30pm --------- The gravity had already dropped 5 points overnight, so fermentation is well underway already. There is a slight leak in the FV lid - you can hear air coming out when pressing down on the lid - so the airlock isn't quite getting to the point where it will bubble. The 15L bucket has a terrible flimsy lid with a poor seal unfortunately. The fridge smells great! Still fermenting at 26C; will start to increase the temperature later on tonight or tomorrow, depending on how much the gravity drops further.
7/29/2021 8:14 PM over 2 years ago	+1	Other	1.022		7/29/2021 8:14 PM over 2 years ago	8:30pm --------- Increased Inkbird temp by 0.5C, from 26.2C to 26.7C. The airlock liquid is still pushed forward but fialing to bubble thanks to the small leak.
7/30/2021 8:59 AM over 2 years ago	+2	Other	1.012		7/30/2021 8:59 AM over 2 years ago	Raised temp by 0.5C from 26.7C to 27.2C on the Inkbird. Important to note that the Tilt always shows a higher temp than the Inkbird. I have also removed two boxes of cherries from the freezer. They will defrost over several hours, and then depending on how the gravity is looking today will be hit with Campden for 24 hours before being added to the beer. Must also remember to add 10g of Saaz dry hops too.
7/30/2021 4:02 PM over 2 years ago	+2	Other	1.007		7/30/2021 4:03 PM over 2 years ago	Raised temp by 0.5C from 27.2C to 27.7C. The cherries have almost completely defrosted so I've chucked them into a sanitised mixing bowl with a whole crushed Campden tablet, stirred and covered with a muslin bag.
7/31/2021 9:53 AM over 2 years ago	+3	Other	1.006		7/31/2021 9:58 AM over 2 years ago	Increased temp by 0.5C from 27.7.C to 28.2C.
7/31/2021 3:41 PM over 2 years ago	+3	Sample	1.005		7/31/2021 4:01 PM over 2 years ago	Added the cherries to two muslin bags which had been weighed down with marbles. Both bags sank to the bottom of the FV which is great. Added the rest of the cherry juice in as well. I added 10g Saaz dry hop straight from the freezer as I had almost forgotten they were needed. A hydrometer sample confirms the gravity to currently be 1.005. The saison is tasting good so far! It's incredibly pale thanks to the wheat, and already has a lemony flavour which if I remember correctly from the Sorachi Saison last year will eventually peter out a lot. I've not used Saaz before so will be interesting to see what the dry hop adds. The FV is currently at 28.2C so it smells a bit on the funky side. The krausen had dropped completely, with the Tilt having a small ring of crud around the top side of it. The beer is currently at 4.46%. GRAVITY ADJUSTMENTS -------------------------------- This calculator claims that the beer will increase by 0.49%, which is what I was going to hazard a guess at either way: http://blog.craftbeertraders.com/fruit-gravity-alcohol-calculator/ The result was reached by converting 9L beer and 1kg cherries/juice to lbs and US gallons. I have noticed that since adding the fruit and juice, the Tilt is now reporting SG of 1.008 instead of 1.005/1.006 earlier. This will be from the sugars in the juice. There will be even more sugars in the fruit so the estimate of 3.75 gravity points increase from the calculator seems about right.
8/3/2021 3:32 PM over 2 years ago	+6	Other			8/3/2021 3:32 PM over 2 years ago	The pressure in the airlock has pretty much leveled back out again, implying that fermentation is (nearing) done. Tilt is still registering 1.005, which means 5% ABV including the additional 0.5% from the fruit addition.
8/4/2021 9:44 PM over 2 years ago	+7	Other			8/4/2021 9:47 PM over 2 years ago	10pm - Unplugged the heat belt to allow the beer to fall to an ambient temp from 28.2C.
8/7/2021 10:50 PM over 2 years ago	+10	Other			8/7/2021 11:08 PM over 2 years ago	Just got home from Hop City and the Vennart/Sabbath gig. Knackered! I was just about to cold crash the beer when I noticed the Tilt has been sitting at 1.003 all day. It's dropped a point. Sometimes this can happen when the temp falls, which it has been doing gradually since I unplugged the heat belt. I'll leave it at least another day before crashing. The cherries have been in for 7 days now.
8/9/2021 2:21 PM over 2 years ago	+12	Other			8/9/2021 2:21 PM over 2 years ago	10:30am ------------- The beer hasn't changed since 1.003 overnight so I set the Inkbird to 0.5C to crash. We're away in Wales for 2 nights now so it's a good head start on the cold crashing.
8/11/2021 8:46 PM over 2 years ago	+14	Other			8/11/2021 8:46 PM over 2 years ago	8pm - Home from Wales. Brought crash temp down from 0.5C to 0.1C.
8/18/2021 6:41 PM over 2 years ago	+21	Other			8/18/2021 6:41 PM over 2 years ago	6pm -------- Moved FV from the fridge onto the kitchen counter. For the first time ever I've noticed the S-shaped airlock actually has liquid sucked all the way back into the very bottom of the tube (past the 'S'). Hopefully this will start to get pushed forward again as the beer warms up and off-gases Co2. Either way, the airlock liquid is vodka so all good.
8/19/2021 8:09 PM over 2 years ago	+22	Fermentation Complete	1.002		8/19/2021 8:56 PM over 2 years ago	Hydrometer looks like 1.002-1.001 so I've called it at 1.002. Tilt was reporting mostly 1.002 at room temp since removing the FV from the fridge. ABV = 4.86% + 0.5% from fruit = 5.36%
8/19/2021 8:18 PM over 2 years ago	+22	Packaged		7.11 Liters	8/19/2021 8:18 PM over 2 years ago	Packaged 17 x 330ml bottles and 3 x 500ml bottles. All 330s have 1 x Crafty Fox carb drop and all 550s have 2. The first 6 bottles (330ml) belong to Jay. The last bottle contains some small fruit bits so I will use this as a tester.
8/19/2021 9:02 PM over 2 years ago	+22	Tasting Note			8/19/2021 9:02 PM over 2 years ago	I was a little disappointed with the beer at first. Very thin at 1.002, with only a subtle cherry flavour and a very muted saison funk. Both flavours did come through more as I got further through the ~300ml sample from the bottling bucket dregs. The beer has almost an almond aroma to it which I think may be the saison aroma mixing with the cherry. I think this will make for a nice refreshing summer beer once it's carbed and cold.
8/27/2021 8:05 PM over 2 years ago	+30	Tasting Note			8/27/2021 8:05 PM over 2 years ago	Cracked open the tester bottle (last of batch) which had been conditioning for 8 days. A very small hiss upon popping the cap, followed by extremely low carbonation. This was one of the four BA bottles we got from Farmyard Ales during lockdown 2020, and I'm not entirely sure it was 100% sealed well. I had fridged the beer for 3-4 hours before opening. The bottle had been left out of the fridge for maybe 20-30 minutes. At first I was a little disappointed for the same reason as I noted at bottling; there's not quite enough saison and not quite enough cherry. Aroma is 40/60 saison/cherry, so pretty good. The beer really picks up around 1/2 way down the glass, with the cherry coming into its own more. It's very easy drinking. I am surprised just how much saison esters can be knocked out by fruit, though. I remember the same happening to Jay's raspberry saison. I feel carbonation will be key to bringing this beer to life. Only another couple of weeks to go.
9/9/2021 7:30 PM over 2 years ago	+43	Tasting Note			9/9/2021 7:30 PM over 2 years ago	Had one of these last night in Scotland, straight from the fridge. Carb is too low. The flavour improves as you get into it (and as it warms a little) but it's still lacking something, same as I thought previously. It's decent but a slight disappointment in a way.
9/17/2021 4:22 PM over 2 years ago	+51	Other			9/17/2021 11:24 PM over 2 years ago	Moved 3 bottled to the fridge. All other bottles are still in the dining room cupboard at room temp.
9/19/2021 10:03 PM over 2 years ago	+53	Tasting Note			9/19/2021 10:03 PM over 2 years ago	Had one of the 330ml bottles from the fridge. It poured with a minimal head which dissipated immediately. Tasting note same as previous bottles, with low but detectable carbonation.
10/6/2021 9:23 PM over 2 years ago	+70	Tasting Note			10/6/2021 9:23 PM over 2 years ago	Jay got in touch yesterday to say that Becky loves the beer and that he really likes it. He said it just needs 50% more cherries to be spot on. I don't disagree.
2/21/2022 10:07 PM over 2 years ago	+208	Tasting Note			2/21/2022 10:07 PM over 2 years ago	Had a 500ml bottle last night. It's improved so much. The carbonation was still relatively low for a saison but the beer is at its best. It's a lot less "cherry sweets" than when it was first bottled. The saison flavour is finally coming through more too.
4/18/2022 9:29 PM over 2 years ago	+264	Other			4/18/2022 9:29 PM over 2 years ago	This was a great beer. I gave the last bottle to Kev several weeks ago who said it was fantastic.

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

7/28/2021 10:23 PM
over 2 years ago

Brew Day Complete

1.039

9 Liters

7/28/2021 10:49 PM
over 2 years ago

I brewed this beer with Jay tonight.

The OG came out at 1.039, several points lower than expected even after I lowered the efficiency from 78% to 76%. Hmm. I suspect it was because we mashed in a couple of degrees higher than planned (no particular reason why), and possibly not extracting as many sugars from the 40% wheat malt.

We also left the mash on the stove for half an hour, by which point it had dropped to 63.4C. We put it in the oven at 90C which kept the mash around 63.5C for the rest of the hour.

The boil, surprisingly, was more vigorous than ever. We heated to a boil with the lid on, cracking the lid for the boil. The boil foam really shot up at several points.

Regardless of the above, we still came out with 9L+ of wort instead of 8.5L. This may also help explain the lower OG.

We may be looking at a 4.5-4.9% saison, which is not a bad thing.

We left the kettle in the bath for around an hour, intending to get the wort down to around 26C for pitching yeast. The wort got down to around 22C so we attached the heat belt, let it heat up to 24C before pitching the yeast. We pitched a full pack (dry) of MJ M29 French Saison yeast.

The Inkbird is set to 26.2C in the brew fridge.

The Tilt was originally reporting 1.039 OG and now 1.040-41 OG. A hydrometer sample confirmed 1.039 OG.

7/29/2021 1:28 PM
over 2 years ago

Other

1.029

7/29/2021 8:14 PM
over 2 years ago

2:30pm
---------
The gravity had already dropped 5 points overnight, so fermentation is well underway already.

There is a slight leak in the FV lid - you can hear air coming out when pressing down on the lid - so the airlock isn't quite getting to the point where it will bubble. The 15L bucket has a terrible flimsy lid with a poor seal unfortunately.

The fridge smells great! Still fermenting at 26C; will start to increase the temperature later on tonight or tomorrow, depending on how much the gravity drops further.

7/29/2021 8:14 PM
over 2 years ago

Other

1.022

7/29/2021 8:14 PM
over 2 years ago

8:30pm
---------
Increased Inkbird temp by 0.5C, from 26.2C to 26.7C. The airlock liquid is still pushed forward but fialing to bubble thanks to the small leak.

7/30/2021 8:59 AM
over 2 years ago

Other

1.012

7/30/2021 8:59 AM
over 2 years ago

Raised temp by 0.5C from 26.7C to 27.2C on the Inkbird.

Important to note that the Tilt always shows a higher temp than the Inkbird.

I have also removed two boxes of cherries from the freezer. They will defrost over several hours, and then depending on how the gravity is looking today will be hit with Campden for 24 hours before being added to the beer. Must also remember to add 10g of Saaz dry hops too.

7/30/2021 4:02 PM
over 2 years ago

Other

1.007

7/30/2021 4:03 PM
over 2 years ago

Raised temp by 0.5C from 27.2C to 27.7C.

The cherries have almost completely defrosted so I've chucked them into a sanitised mixing bowl with a whole crushed Campden tablet, stirred and covered with a muslin bag.

7/31/2021 9:53 AM
over 2 years ago

Other

1.006

7/31/2021 9:58 AM
over 2 years ago

Increased temp by 0.5C from 27.7.C to 28.2C.

7/31/2021 3:41 PM
over 2 years ago

Sample

1.005

7/31/2021 4:01 PM
over 2 years ago

Added the cherries to two muslin bags which had been weighed down with marbles. Both bags sank to the bottom of the FV which is great. Added the rest of the cherry juice in as well.

I added 10g Saaz dry hop straight from the freezer as I had almost forgotten they were needed.

A hydrometer sample confirms the gravity to currently be 1.005.

The saison is tasting good so far! It's incredibly pale thanks to the wheat, and already has a lemony flavour which if I remember correctly from the Sorachi Saison last year will eventually peter out a lot. I've not used Saaz before so will be interesting to see what the dry hop adds.

The FV is currently at 28.2C so it smells a bit on the funky side. The krausen had dropped completely, with the Tilt having a small ring of crud around the top side of it.

The beer is currently at 4.46%.

GRAVITY ADJUSTMENTS
--------------------------------
This calculator claims that the beer will increase by 0.49%, which is what I was going to hazard a guess at either way: http://blog.craftbeertraders.com/fruit-gravity-alcohol-calculator/

The result was reached by converting 9L beer and 1kg cherries/juice to lbs and US gallons.

I have noticed that since adding the fruit and juice, the Tilt is now reporting SG of 1.008 instead of 1.005/1.006 earlier. This will be from the sugars in the juice. There will be even more sugars in the fruit so the estimate of 3.75 gravity points increase from the calculator seems about right.

8/3/2021 3:32 PM
over 2 years ago

Other

8/3/2021 3:32 PM
over 2 years ago

The pressure in the airlock has pretty much leveled back out again, implying that fermentation is (nearing) done.

Tilt is still registering 1.005, which means 5% ABV including the additional 0.5% from the fruit addition.

8/4/2021 9:44 PM
over 2 years ago

Other

8/4/2021 9:47 PM
over 2 years ago

10pm - Unplugged the heat belt to allow the beer to fall to an ambient temp from 28.2C.

8/7/2021 10:50 PM
over 2 years ago

+10

Other

8/7/2021 11:08 PM
over 2 years ago

Just got home from Hop City and the Vennart/Sabbath gig. Knackered!

I was just about to cold crash the beer when I noticed the Tilt has been sitting at 1.003 all day. It's dropped a point. Sometimes this can happen when the temp falls, which it has been doing gradually since I unplugged the heat belt.

I'll leave it at least another day before crashing. The cherries have been in for 7 days now.

8/9/2021 2:21 PM
over 2 years ago

+12

Other

8/9/2021 2:21 PM
over 2 years ago

10:30am
-------------
The beer hasn't changed since 1.003 overnight so I set the Inkbird to 0.5C to crash. We're away in Wales for 2 nights now so it's a good head start on the cold crashing.

8/11/2021 8:46 PM
over 2 years ago

+14

Other

8/11/2021 8:46 PM
over 2 years ago

8pm - Home from Wales. Brought crash temp down from 0.5C to 0.1C.

8/18/2021 6:41 PM
over 2 years ago

+21

Other

8/18/2021 6:41 PM
over 2 years ago

6pm
--------
Moved FV from the fridge onto the kitchen counter.

For the first time ever I've noticed the S-shaped airlock actually has liquid sucked all the way back into the very bottom of the tube (past the 'S'). Hopefully this will start to get pushed forward again as the beer warms up and off-gases Co2. Either way, the airlock liquid is vodka so all good.

8/19/2021 8:09 PM
over 2 years ago

+22

Fermentation Complete

1.002

8/19/2021 8:56 PM
over 2 years ago

Hydrometer looks like 1.002-1.001 so I've called it at 1.002. Tilt was reporting mostly 1.002 at room temp since removing the FV from the fridge.

ABV = 4.86% + 0.5% from fruit = 5.36%

8/19/2021 8:18 PM
over 2 years ago

+22

Packaged

7.11 Liters

8/19/2021 8:18 PM
over 2 years ago

Packaged 17 x 330ml bottles and 3 x 500ml bottles. All 330s have 1 x Crafty Fox carb drop and all 550s have 2.

The first 6 bottles (330ml) belong to Jay.

The last bottle contains some small fruit bits so I will use this as a tester.

8/19/2021 9:02 PM
over 2 years ago

+22

Tasting Note

8/19/2021 9:02 PM
over 2 years ago

I was a little disappointed with the beer at first. Very thin at 1.002, with only a subtle cherry flavour and a very muted saison funk. Both flavours did come through more as I got further through the ~300ml sample from the bottling bucket dregs.

The beer has almost an almond aroma to it which I think may be the saison aroma mixing with the cherry.

I think this will make for a nice refreshing summer beer once it's carbed and cold.

8/27/2021 8:05 PM
over 2 years ago

+30

Tasting Note

8/27/2021 8:05 PM
over 2 years ago

Cracked open the tester bottle (last of batch) which had been conditioning for 8 days.

A very small hiss upon popping the cap, followed by extremely low carbonation. This was one of the four BA bottles we got from Farmyard Ales during lockdown 2020, and I'm not entirely sure it was 100% sealed well.

I had fridged the beer for 3-4 hours before opening. The bottle had been left out of the fridge for maybe 20-30 minutes.

At first I was a little disappointed for the same reason as I noted at bottling; there's not quite enough saison and not quite enough cherry. Aroma is 40/60 saison/cherry, so pretty good.

The beer really picks up around 1/2 way down the glass, with the cherry coming into its own more. It's very easy drinking. I am surprised just how much saison esters can be knocked out by fruit, though. I remember the same happening to Jay's raspberry saison.

I feel carbonation will be key to bringing this beer to life. Only another couple of weeks to go.

9/9/2021 7:30 PM
over 2 years ago

+43

Tasting Note

9/9/2021 7:30 PM
over 2 years ago

Had one of these last night in Scotland, straight from the fridge.

Carb is too low. The flavour improves as you get into it (and as it warms a little) but it's still lacking something, same as I thought previously. It's decent but a slight disappointment in a way.

9/17/2021 4:22 PM
over 2 years ago

+51

Other

9/17/2021 11:24 PM
over 2 years ago

Moved 3 bottled to the fridge. All other bottles are still in the dining room cupboard at room temp.

9/19/2021 10:03 PM
over 2 years ago

+53

Tasting Note

9/19/2021 10:03 PM
over 2 years ago

Had one of the 330ml bottles from the fridge.

It poured with a minimal head which dissipated immediately. Tasting note same as previous bottles, with low but detectable carbonation.

10/6/2021 9:23 PM
over 2 years ago

+70

Tasting Note

10/6/2021 9:23 PM
over 2 years ago

Jay got in touch yesterday to say that Becky loves the beer and that he really likes it. He said it just needs 50% more cherries to be spot on. I don't disagree.

2/21/2022 10:07 PM
over 2 years ago

+208

Tasting Note

2/21/2022 10:07 PM
over 2 years ago

Had a 500ml bottle last night. It's improved so much.

The carbonation was still relatively low for a saison but the beer is at its best. It's a lot less "cherry sweets" than when it was first bottled. The saison flavour is finally coming through more too.

4/18/2022 9:29 PM
over 2 years ago

+264

Other

4/18/2022 9:29 PM
over 2 years ago

This was a great beer. I gave the last bottle to Kev several weeks ago who said it was fantastic.

Brewer's Friend

Cherry Saison (8.5L)