The name of course is a tribute to Paul Cezanne the French Post-Impressionist artist currently being featured at Philadelphia Museum of Art. It turned out to be a very tasty beer. On top of a solid grain bill we've lightly added orange peel, coriander, and red, white, and black peppercorns. My contribution was our house belgian yeast (used in Walt Wit and Rowhouse Red) and a generous serving of dandelion greens toward the end of the boil.
In true collaborative fashion the beer fermented primarily with our yeast and was finished with the General Lafayette house belgian yeast.
A big thanks to Chris and Russ for asking PBC to be the first Brewer in this program and for letting me glory brew for a day.
And all the photos are here.
