My holiday beer — a Saison de Noel that I’ll call Candi Claus (for the Belgian candi sugar in the recipe) — was ready for transfer to the secondary fermenter today, so of course I had to have a taste. The strength is about where I wanted it (7.5%) though it may go up a little more. The flavor is already quite good, and should only improve from here. I am hoping for a quick secondary ferment, so I can bottle it in time to be ready for Christmas or at least New Years.
