Transferred a pilot batch of a new beer into maturation this evening. This is a cross between a Saison and a Belgian Golden Ale - made with a nice charge of rye malt and a blend of three yeast cultures and spiced both in the boil and dry. Can you identify the spices added to the maturation cycle? A free Canton Brewing Company T-shirt to the first commenter to get all 4 spices correct. Extra credit if you can guess the fifth spice added to the boil that is not pictured here. (Nik Brown, youre not eligible:)
Posted on: Mon, 18 Aug 2014 22:34:22 +0000
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