I have always been intrigued by adding cucumbers to a beer. Either a Kolsch or Saison would work very well. After listening to the Basic Brewing podcast (link to podcast) with Prairie Artisan Ales inspired the grain bill. Also I actually got to use the grains of paradise I bought a few years ago, even though it was just a few grams. Everywhere I researched, just a couple grams in a 5 gallon batch gets enough flavor to come through. I thought the grains of paradise would be a nice touch to the cucumbers and give it a touch of spice that was missing from a pervious batch. I threw in the ounce of citra at the end of the boil to complement the melon aspect of the hop variety. I believe the cucumbers and citra hops will pair well together.

I purchased the yeast from a small yeast company, Boutique Yeast. I found out about him through the Milk the Funk Facebook Group. It is a saison/brett blend yeast. This blend threw a lot of fruit and a little bit of brett funk. I made a saison earlier this summer using this and have throughly enjoyed the yeast character in. Which is why wanted to brew it another batch, but this time spike it with cucumbers. I did not save my yeast cake (like a dummy) from the previous batch so this batch will give me one more shot at saving it this time.

I could not find much information any brett saisons with cucumbers. I’m sure a homebrewer has done this before, but a simple google search came up with a few posts asking for information. I have found a couple different ways of handing the cucumber with other people’s experiments. Talking with the owner of Crooked Letter Brewing Company he did a tincture with cucumbers and white rum to spike a keg of their Crooked Heffy which he says turned out quite well and the rum complemented the Heffey. I’m leaning towards making my tincture with vodka. That way I have all of the control of how much flavor actually goes into the keg of beer. The other way is to secondary the beer on top of peeled and seeded cucumbers. But that would mean I would have to try the beer daily to make sure the cucumber flavor did not overwhelm the beer which seems to have been a problem with a lot of other brewer’s attempt at such a beer.

I brewed this beer for the Starkville Arts Council yearly fundraiser, Forks & Corks & Taps. Previously this has just been an exclusive wine pairing with the local restaurants. This year they decided to add a beer element to the event since there are so many breweries popping up in the state of Mississippi. They asked the Golden Triangle Brewers to have a table at the event to represent the homebrew element which I thought is a really good touch and I wanted to bring them something that a local brewery may nor may not bring to the table.

All in all, to do an “experimental” beer for a prestigious event like this in my small little town I guess took a bit of gumption on my part. I’m surprised I just didn’t pull out something that was comfortable. Not this guy.

Following is my recipe and some of the notes I took so far.