Sour Saison is a refreshing gluten-free farmhouse ale that combines the bright acidity of kettle souring with the spicy, peppery complexity of a classic Belgian Saison. Brewed with gluten-free rice malt, flaked quinoa, and caramel buckwheat malt, it develops a light malt backbone that allows delicate botanicals including elderflower, calendula, jasmine, and green tea to shine. Kettle soured with WildBrew™ Sour Pitch and finished with a traditional Saison yeast, this unique recipe delivers crisp citrus, floral aromatics, and a clean, tart finish.
Recipe shared with permission by Mutantis Brewery & Bottle Shop and used under the Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided attribution is given to Mutantis Brewery & Bottle Shop and/or Jason Yerger.
Ingredients
Grain Bill
- 9.25 lb Pale Rice Malt
- 2.00 lb Flaked Quinoa
- 0.50 lb Caramel Buckwheat Malt
Herbs & Botanicals
- 10 mg Green Tea
- 1.50 oz Calendula
- 1.50 oz Elderflower
- 0.50 oz Jasmine Flower
Other Additions
- 1 Whirlfloc Tablet (15 min)
Yeast
- 1 package Lallemand WildBrew™ Sour Pitch
- 1 package Fermentis SafBrew T-58
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Follow our all-grain brewing tutorials for mash procedures. After lautering, kettle sour the wort using Lallemand WildBrew™ Sour Pitch according to the manufacturer's instructions until the desired acidity is achieved. Boil the soured wort, adding the herbs, botanicals, and Whirlfloc as indicated in the recipe. Cool to pitching temperature and ferment with Fermentis SafBrew T-58, following the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Sour Saison |
| Recipe Type: | All-Grain |
| Yield: | 5 Gallons |
| IBU: | 0.0 |
| SRM: | 8.0 |
| OG: | 1.069 |
| FG: | 1.016 |
| ABV: | 7.0% |