Beer name

Boerderij Saison - The Farmhouse Beer

Beer type


Beer type

Beer description This month’s Craft recipe was inspired by a Belgian farmhouse beer that boasts a lively, spicy pale malt flavour with a thirst quenching finish and a fruity, peppery aroma with hints of vanilla. Flavour profile
Approx. Alcohol Level:
6.7% ABV
Naturally Carbonated:


  • 2 x 500g Light Dry Malt
  • 250g Mr Beer Golden Malt Extract
  • 25g Perle Hop Pellets
  • Lallemand Belle Saison Dry Yeast
  • 72g Mr Beer Pack of Carbonation Drops

Step 1 : Mix

  • Clean and sanitise all equipment that will come in contact with the brew.
  • Bring the Golden Malt Extract to the boil in 1 litre of water.
  • Add the Perle Hop Pellets and boil for 20mins.
  • Remove from the heat and set the pot in a cold/ice water bath to cool.
  • Strain the malt hop liquid into the Fermenting Vessel (FV).
  • Add the Light Dry Malt to the FV.
  • Fill the FV with cold water to the 8.5 litre mark.
  • Sprinkle the Belle Saison yeast and fit the lid. 

Step 2: Brew

  • Place the FV in a location out of direct sunlight and try to ferment between 18C-22C.
  • Fermentation should take 7 to 10 days.
  • On day 7 check the specific gravity (SG).
  • Check the SG again the following day and so on.

Step 3: Bottle

  • The brew is ready once the SG has stabilised over a couple of days, expect about 1006 to 1010.
  • Gently fill clean PET bottles to about 3cm from the top.
  • Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
  • Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4: Enjoy

  • After at least two weeks, check for sufficient carbonation by squeezing the bottles.
  • Bottles kept unrefrigerated should improve with age.
  • When ready to drink, chill the bottles upright.
  • The chilled beer may be poured into clean glassware, leaving the sediment behind.
  • Expect the alcohol content to be approximately 6.7%ABV.