After some rather drunken chats with Jamie, it was time to set our passions in motion. Myself and Fynes experimental brewer Andreas, had numerous exchanges from Wales to Scotland, but in the end came up with a recipe that focussed on really building up the spices. We used a classic saison grist bill of 70% pale 20% wheat 10% oats. We also added a touch of the “biscuity” stuff (melanoidin).
Before departing Wales we foraged some local spearmint and lemonbalm. This was planned for adding at late whirlpool stages