A tribute to the Saison of the past: beers that were brewer by farmers in the Belgian region of Hainaut (part of Wallonia) during the late winter and spring, to be drunk in the summer. These beers were often the result of a “wild” fermentations, in which the yeasts Brettanomyces giving a sort of rustic and winey character to beer, but made very fine and pleasant in time.
This beer has been fermented using a specific strain of Brettanomyces and aged in bottle at least 10 months before being put on sale.
In the glass, to the nose and in the mouth …
Pale yellow colour, opalescent, with a fine perlage , lively and crispy, with a generous head of foam and a strong carbonation that tends to escape from the bottle (the prolonged activity of Brettanomyces during the second fermentation do it very bubbly).
It has a youthful freshness, spicy and slightly tart. The character of the yeast is unmistakable: dry (typical from Saison), with just a hint of spicy, mild acidity but characterizing and the roughness by Brett unmistakable, which is just peeking in the nose, while in the mouth darts in complete freedom .
This beer has a unique character: not arrogant or brash, but not submissive or hypocritically gooder. He manages to combine beautifully to balance, elegance and rusticity of Brettanomyces, which should be gradually improved over time and makes it more complex with age.