Described as an experimental Saison, the Kiwi Destroy Mission blends traditional practices of brewing, with fruit during this time of the year with a beer style that has historically always been featured in the summer months, and known for often having unique adjuncts added to them. "Saison" is French for season, because these ales were traditionally brewed in the autumn or winter by farmers in northern France and Belgium, for their workers to consume during the late summer harvest.
As the Saison style originated before the advent of refrigeration, Belgian brewers had to brew in autumn or winter to prevent the ale from spoiling during the storage period. After brewing, the ale was stored for months until the late summer harvest.Saisons do not share identifiable characteristics to pin them down as a style, but are rather grouped together as refreshing summer ales, because each farm brewer would make his own distinctive version by frequently adding ingredients that would be readily available growing on or around their farm. Making this a perfect style for us to get creative with.
Another common practice seen during this time of year is brewers experimenting with putting fruit in their beers. The main reason for this is simply due to the fact that this is the time of year that most fruit would be in season. In this particular case, our decision to brew with Kiwi wasn't so much out of creative inspiration, but mainly out of necessity. As many of you may have noticed, the pub has been selling quite a few pizzas already this summer and with freezer space being at a premium, we could not afford to have some frozen kiwi puree taking up valuable space. Therefore, the time had come to use it up and see if we could make an appropriate summer themed beer with it. We had only used kiwi once prior to brewing this beer. It was in a light golden ale, called Adia's Ale, and also had the addition of strawberries tossed in the mix. During this first experimentation with kiwi, the brewers discovered that it was amazingly tart. In order to avoid creating an overly tart Saison, so we could still allow the focus of this beer to be on refreshment, Tony decided to add in some specialty malts (Aromatic and Munich) to hopefully balance the beer by offering some grain sweetness. Although these grains are not commonly used in Saisons, the nature of this experimentation filled style with decisions often based on brewing necessities, the resourceful use of kiwi and these specialty grains seemed totally appropriate. The end result is a fun array of flavors ranging from defining yeast qualities to fun fruit infusion and unexpected malty accents.
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