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If I’m being honest, brewing this beer left me very confused on the difference between a belgian table beer and a saison. That said, I decided to make this beer when I was hanging out at the Porter Beer Bar drinking Taras Boulba with a friend...because Taras Boulba is so good...SO good.

I obviously didn’t successfully remake Taras Boulba. If I did, all this post would say is “I made a perfect Tara Boulba tribute.” Then there would be a mic drop emoji. -- Anyway, I found it fairly difficult to find consistent interpretations of how Taras Boulba is made, so I did the best I could. And, while I’m not certain I did Taras Boulba justice, I do think I made a very good beer.

Most importantly, I didn’t fuck the whole thing up by oxidizing the shit out of it. I think as a result of being scared of oxygen getting sucked into a contracting fermenter I might have fermented at too high of temp...but overall it’s a good beer. My only real complaint is that it has some peach notes and lot’s of banana, and I would like that statement to be reversed. If I make it again, I think I will do everything the same, but ferment at a cooler temp.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What was notable about this brew session?
* That I have nothing to add here because my brew sessions are getting very consistent.

What pleasantly surprised me?
* The color, hop expressions, and flavor of this beer are satisfying. I’m proud of them.

Why can’t I officially call this my first good batch of beer?
* I like this beer a lot, but it’s not as good as Taras Boulba, which is a great beer.

Next up is an English Summer Ale or a Golden Ale, once again I can't figure out the difference...something that sounds perfect for this time of year.