2024 UPDATE
Saison Brett, one of our most coveted beers, returns in 375ml bottles . Areas that typically see Smokestack Series Limited Release beers like Dark Crator and Rested Reserve should expect to see Saison Brett hit shelves in August. This run will be very limited, check in with your favorite bottle shops to see if they will be stocking Saison Brett.
Brewed with some regularity, annually since 2008, Saison Brett is a dry-hopped Belgian-style Saison that is inoculated with Brettanomyces at packaging to create complex suggestions of forest floor, earthy funk, and tropical fruit that mingle with fruity Belgian yeast esters, peppery phenolic notes and citrusy hops. Although Saison Brett is aged in a climate-controlled warehouse prior to release, further cellaring (in proper conditions) will allow the Brettanomyces character to develop and intensify.
Saison Brett is pitched with our house Belgian yeast strain for primary fermentation. Saison Brett is inoculated with Brettanomyces bruxellensis in a tank designated to hold funky/sour beers to avoid introducing wild yeast into main fermentation cellars.
After bottling, cases of Saison Brett spend upwards of 12 weeks conditioning in the bottle to allow the Brettanomyces time to do its work so that the beer will have pronounced brett character at release. In addition to tasting samples in meetings with our expert tasting panels, our lab analyzes Saison Brett using a gas chromatograph to measure levels of 4-Ethyphenol and 4-Etylguaiacol, phenolic compounds that present aromas/flavors of funk/barnyard and clove/spice respectively.
Following confirmation of Brettanomyces characteristics being above the average taster’s threshold, Saison Brett is released to make it out into the world!
Flavor Profile
Aroma – Crisp citrus, earthy, funky
Malt – Sweet, bready
Hops – Medium bitterness
Balance – Hops/funk
Body – Light to medium
Characteristics
ABV – 8.5%
IBUs – 38
EBC – 12
Pairings
Washed rind cheeses; pasta with creamy mushroom sauce; spicy crab cakes with mango puree; Saison steamed mussels with fennel, saffron & lemon; ginger lemon sorbet
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