BeerBorg

BB2 wants to combine Pacific Jade and Sorache Ace in a Saison.

Anyone use them together?

Citrus/Pepper for the PJ and lemon/dill for the SA.

Does it sound like they would compliment plus the yeast is Bella.

Thoughts or comments?

Thanks

Brewbirds wrote:BB2 wants to combine Pacific Jade and Sorache Ace in a Saison.

Anyone use them together?

Citrus/Pepper for the PJ and lemon/dill for the SA.

Does it sound like they would compliment plus the yeast is Bella.

Thoughts or comments?

Thanks

the PJ is going to give a peppery aroma & flavor clean the SA is great for saisons very strong lemon aroma & flavor does have a higher alpha acid 10.5% - 12%

I would give it a go

Lemon and pepper go great together. Let er rip!!!

I'd do it without a thought. It will be a great combo.

My experience with Sorachi is that to really get the most lemon out of the Sorachi you have to use a lot of it very late in the boil. Like 10 minutes or < instead of a traditional flavor addition. A longer boil of the Sorachi sometimes gives more of a "lemon butter" vibe then a "just lemon" vibe due to whatever other oils are extracted and the lemony bits getting vaporized a bit. If you can afford to dry hop 3+oz of the stuff, it will do wonders, you *do* get flavor from it if you dry hop a boat load of it, and all that flavor is the lemon and the lemon aroma will be great too.