Darron Welch of the Pelican Brewery and Pub in Oregon has begun a blog to chronicle his adventures in brewing Belgian-style beers, beginning with his new Saison du Pelican using Wyeast 3726 (sourced from Brasserie de Blaugies).

He plans to begin (next post) with observations about our fermentations and overall yeast performance with the Wyeast 3463 “Forbidden Fruit” that he has used in the past.

This entry was posted on Saturday, April 14th, 2007 at 3:53 pm and is filed under American style. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.