One of my favorite styles these days is mixed fermentation tart saison. Earlier in the year I made my first attempt at brewing one myself. For that beer, I blended about 20% kettle soured berliner weisse to a saison that had brett, but no souring bacteria added. It isn’t finished yet, but from some gravity samples I think it’s going to end up being tasty, but not as tart as I expected from my blending tests.

For my second go at the style, I’m going to use a full range of brett and souring bacteria. To hopefully get a light tartness instead of full-on souring, I’m going to mash low and wait until a few days into fermetation before adding the sour bugs.

Update: After some intermediate samples I decided this beer could use some adjuncts to make things a bit more interesting. On the theme of native North American ingredients, I’m going to split the beer onto cranberries (cooked down with some red wine), blueberries, and local honey*. I’ll bottle what remains as-is.