Coming to us from Placentia, CA and Bruery Terreux, today we’re sampling their new Saison Ardennes. This beer combines the best attributes from Belgian Saisons, oak-aged fruited beers and tart wheat ales and creates a really enjoyable beer experience. Bruery Terreux calls it simply a tart saison, but there’s a lot more to it than just that.
The beer pours a rich copper color with lots of floral and spice aromas leading the way followed by the really pleasant funky aromas imparted by the 6-month fermentation in one of their new 103bbl oak foeders (previously used for wine). The mouthfeel is effervescent but still soft and really enjoyable. As far as flavors, there’s a lot of depth and complexity to try to describe, and of course the flavors moved a bit as the beer warmed. Saison Ardennes is certainly tart but leaning a bit to the sour side with a bit of biscuit, floral and spice flavor sin the background. There’s lots of good funk in the flavors as well thanks in part of the brettanomyces yeast strain they selected and the complexity just seems to go on and on.
Bruery Terreux calls this beer “food-friendly” so we paired it up with some home made whole wheat sourdough bread as well as some Kerry Gold sharp aged Irish cheddar. The combination was wonderful as the tart flavors of the beer cut nicely through the softness of the cheese, while also complimenting the sour flavors in the bread. I only wish I had more of all three as we quickly finished the beer with this combination.
Saison Ardennes will be available in 30-states in March in 375ml bottles, so be sure to get out there and try this beer and food pairing for yourself. And when you do, be sure to let us know what YOU think.
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