Making beer this Summer has been quite an ordeal, so we can only feel sympathy for our brewing brethren.
Heavy lifting, hot liquids and digging out mash tuns is no work to be doing whilst the sun is shining; surely that kind of work should be for colder days and the fruits of brewing labour should be for the warmer moments?
Regardless, there was brewing to do, for members of the Liverpool Beer Collective and head brewer, Les O'Grady; getting a delicious beer ready in time for the festivities of Liverpool Beer Week was the order of the stifling Saturday morning.
A generous dose of Summit hops was weighed out and added to the boil for the final half of the boil. The liquor was then transferred across and cooled ready for pitching the yeast, but before the microbes were released to do their thing, a generous helping of grapefruit pulp was added to get this saison into a fruity and lightly acidic mood for palates of the discerning Liverpool Beer Week drinkers.
Neptune Brewery and the LBC give to you: Tempestivus
[If you wish to place an order for this collaboration brew, please contact firstname.lastname@example.org - supplies are very limited]