I posted last week about the new rye saison Choc and FOAM will unveil for Wild Brew 2012. Got a few more details — mainly technical — on the brew to pass your way, courtesy of Choc’s Zach Prichard:
-It will be 7 percent ABV. They used marynka, saaz and styrian golding hops. They are all eastern European hop varieties.
-It’s all Weyermann (German) malt, with 30 percent of the grist coming from rye.
-It’s being fermented with white labs WLP 566 yeast, a Belgian saison strain.
-It has been fermenting “like a champ,” Prichard said. It will be in stores by early June in 750 ml corked-and-caged bottles and limited draft.