By R.B. Moreno
Above: a morning brewing demonstration at Oregon's F.H. Steinbart Co. What's in the pot: wort for a spicy Saison that will be ready for bottling in about three to four weeks. For about $150 in equipment and $40 worth of grain, malt, hops, and yeast, enthusiasts yield about five gallons of the Belgian ale. Variations involve everything from coriander to orange peel, but the stuff on tap Saturday rivaled New Belgium's signature Fat Tire, a point of pride in Fort Collins.