Last weekend Meg and I cracked opened a fresh bottle of my La Tarte. This is the third in a series of wire caged Belgian style ales that I have brewed over the last couple of months. I brewed this with the Wyeast Belgian Saison strain which naturally has a slightly tart taste to it. In order to enhance the tartness I added 30 ml of lactic acid a few days before bottling. The result was a refreshingly tart and yeasty Saison.
Keep it tart,
Holz
