Continuing our newish tradition of creating a thank you beer for the judges of our Mayfaire competition - this year the club decided to make a Saison with a "Maltese" twist. This beer is based on an Easter Maltese dessert called figolla - a buttery citrus infused cake/cookie filled with marzipan. To make this Saison we're starting with a basic grain bill with a little "baked crust" of the biscuit. The aroma is boosted with the zest of lemon and Moro Blood Oranges (closer to an Italian/Maltese orange). We'll be adding almonds - details to follow!
We're also happy to have some fun with this one and we'll be canning it via the Beer Monks Mobile Canning crew here in SoCal. (http://beermonks-socal.com/)
Drew Beechum, Kent Fletcher, John Aitchison, Ed Kochanowski, Andy Ziskin