I finally had the opportunity try the homebrewed white pepper saison I made a few weeks ago. The verdict: delicious!
The saison had fruit notes along with a bit of a peppery bite. The only negative was there wasn’t as much white pepper flavor as I was hoping for. There was a subtle white pepper flavor but I was hoping for something a bit more on the tongue. Another variable I’d play with in the future is fermentation temperature. This saison fermented at between 65-67 degrees Fahrenheit. Next time, I’ll probably try fermenting in the 70-72 degree range. In theory this would create even more of those fruity esters that saisons are known for.
If you missed the recipe post, check it out and let me know what kind of results you get when you brew your freestyled saison!