- Product Details
- A rebellion against the traditional farmhouse ale, Storm the Bastille is an imperial brew for the ages. French Aramis hops make their debut with a siege of spicy, fresh-cut herbals, bolstering a heavier hop profile than the standard saison beer kit.
Each sip reveals riotous layers of citrus and yeasty, earthy funk. Storm the Bastille makes its mark as one of our highest-ABV kits in history—unexpected for such a crisp, refreshing pint.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Storm the Bastille Imperial Farmhouse Ale Brewing Instructions Regional Style Belgian Original Gravity 1094 Total Time to Make No
- 4.6 / 5.015 ReviewsOverwhelming when young, delicious with ageRe: @Matt in NapaThis is a huge recipe, and a wonderful beer that requires a bit of patience. Let it age a bit.If you drink this fresh, its an overwhelming experience, and the booze and hops are foremost. The flavors start to really balance at about 3-4 months in the bottle, and the beer is absolutely phenomenal at about 6-9 months old. I just had the first one of these in a while and was blown away by everything: aroma, appearance, head retention, and flavor. I really, really like this beer!January 20, 2016Whoa, caution required!The beer was a delight to brew and taste very good. It's dry and fairly light in body. WATCH OUT. This is a sledgehammer. Do not drink this beer and expect to drive, swim, mow the lawn, operate heavy machinery, or even walk or talk in a coordinated fashion. This is chair beer. It's guaranteed to make your next family reunion far more standable, particularly if you drink it yourself.April 20, 2015wowThis beer is just that, WOW. wanted to save some for a while, but I kegged it by mistake......and it was gone, no one could keep their grubby hands off of it. going to brew again and again, but bottlling next time to let it sit and matureSeptember 1, 2016Awesome Beer!Had to add yeast after bottling, would not carbonate due to high alcohol content and extended time in secondary, vacation in Cancun! Opened every bottle and added measured amout of rehydrated Sa-05. After 2 weeks carbed up nicely. Now after 4 weeks in bottle beer is phenomenal! Belgian with a wonderful sweet flavor and a wicked buzz from 10% ABV. Nice Belgian nose with bananas and cloves. Head is thin but maintains until the last sip. This beer is a sipper, as it warms the flavors open up to reveal Carmel and nutty malts. This beer requires patients but it is well worth the effort. Add yeast at bottling to ensure carbonation and you will be rewarded with a truly unique beer.Prost!TomSeptember 17, 2015Have yet to brew!If it turns out as good as northy12 and mutts nutts porter it will be another fine productJune 17, 2016In a word - delicious!This is my 12th brew and I have to say it could be my favorite one yet. I opted for a Wyeast 3711 French Saison starter and the fermentation was extremely vigorous for the first 2 days (needed blowoff). The FG got down to 1.006 (pretty dry and crisp) and resulted in a 11.2% brew that is very smooth with a definite kick at the end. After two of these you are very buzzed. After three, you are drunk. Haven't had an occasion where anyone has drank more than three yet! The dry hops really help to balance out the strong alcohol finish, and that is smoothing out more and more as the bottles age. I added the full 5 oz of bottling sugar as well as a re-hydrated US-05 at bottling time because of the alcohol and 6 week secondary and every bottle was carbed beautifully after only a week at about 75-80 F. Anyway, this one is great and I recommend you do it!July 28, 2015Awesome BeerWhat a great idea. An imperial Saison. Got mine to about 10 % and you notice the booze. Well done kit. Will make this one again.April 1, 2015FabulousIt's my first time making this kit but it certainly won't be my last. This is a fantastically balanced recipe. Good flavor, nice hop notes to bury the alcohol content. The only downside is how long it takes to make before it's ready to drink. I followed the recipe to the T and had no problems carbonating it in my keg using corn sugar. Ready to place my next order. This is a good summer or winter brew. I wish I had come up with this recipe. It's a winner!!!!!January 17, 2016Consistently UsefulBetter website, excellent product depth, helpful info, timely shipping.May 14, 2016Explosion beerThis dam thing exploded in my closet and I thought I was gonna throw it away. Well, BM told me to keep it. Said "It looks like I had a fermentation explosion. HELLO!!! I had to clean shit up. I have a long wait. It's only 1 week old.July 23, 2016
- Browse 5 questions Browse 5 questions and 9 answersVery new to brewing, so bear with me if this doesn't make sense... I am planning on using rehydrated Danstar Belle Saison Dry Yeast for this brew. I have been trying to research proper pitch rates for a beer with such a high OG (I have come up low on my OGs and high on my FGs with my two previous batches), and I'm coming up with anywhere between 350-470 billion cells for a 5-5.5 gallon wort. My question is this: Is it as simple as just using two (or more) packets of this yeast to get the gravity readings where they need to be?BEST ANSWER: I used a yeast starter and two packs of the dry Belgian yeast in my kit, which I brewed last week. Its still in the fermenter-will take a FG reading next Monday before I transfer to secondary. I'm hoping that with that much yeast involved---that I will hit the abv projected. I'm still new to all this as well--but having fun with the experimenting. We still get to drink our mistakes! Cheers!how is the us-05 yeast added before bottling? And how does this not cause the bottle to explodeBEST ANSWER: Hi there! The yeast needs to be added to the wort, after it has cooled from the boil, in your sanitized primary fermentation vessel. Yeast should NOT be added directly to the bottles for fermentation as this would likely create the bottles to explode.
Fermentation will take approximately 1-2 weeks to complete in your primary vessel. After fermentation is complete, you can then safely bottle or transfer to a sanitized secondary fermenter such as a carboy few more weeks.
When you are ready to bottle, you will need priming sugar to "feed" the yeast still suspended in the beer to carbonate in the bottle. Directions for use of the priming sugar can be found on the package. You should be able to enjoy your beer approximately 2 weeks after bottling!
Hope this helps - cheers!I brewed this beer and let it go through an extensive primary and secondary. I bottled with about 3.75 oz of corn sugar (your website suggested amount), and waited about 4 weeks to taste. The beer is very flat, and tastes like the draw in my secondary after fermentation. I uncapped a few bottles and tried using your "fizz drops" then recapped the bottles. I waited a little over a month and no change in taste or carb. What can I do to save this almost $60 beer kit? Should I pop the tops and add a small amount of dry yeast to each bottle? If so, how much? I usually have Safale-05 on hand from you guys, would this be ok to use in a high abv beer if that's the solution?
MattBEST ANSWER: When it comes to bottle carbing, there are a lot of factors in play. It can be hard to nail down exactly what's going on! It could be as simple as a bad seal on the caps. Mainly though it's about the yeast, and giving the yeast a good environment to work in--warmer is better. But serving conditions also play a role as well (serving colder is better)
Usually, the first solution people try is to simply give the bottles more time to sit. It can be a good idea to swirl the bottles a bit to get the yeast off the bottom and back into suspension. It can also be a good idea to move the bottles to a warmer place--this will make the yeast more active. In a week or two, in a warmer place, you might see some serious improvement.
To avoid this in the future, it is a good idea to ensure your bottles are capped securely. Good aeration on brew day ensures healthy yeast, which can help with carbonating later on.
For this, I'd wait a week or two to see if that improves it, maybe even move them somewhere warmer, and get the beer is pretty cold before serving. I'm not sure that I'd bother with adding yeast to the bottles; it would be so hard to measure such a small amount. Instead, we do have a kit replacement guarantee, if you can't get it carbed, I can simply mail out a replacement.
CharlesI received this kit as a gift and it came with the dry yeast pack. I read that high OG beers (this will be my first high OG beer) you will need a yeast starter, but dry packed yeasts don't work well in a yeast starter. So my question is am I ok with just pitching the dry yeast or should i buy a second pack?BEST ANSWER: Hi Greg,
The easiest fix would be to pitch extra yeast. If you would like more info on a yeast starter (and the reason against starting dry yeast), here's a good resource:
CharlesWhat is the approximate ABV when this is done?BEST ANSWER: The ABV on that beer will be around 10-11%.