Now here’s a saison with all the trimmings. Fermented with a mix of Brettanomyces and conventional Saccharomyces, then aged for a full year in ex-bourbon oak. The wood is hugely expressive on the nose, casting a layer of spicy vanilla and buttered popcorn over the sharp lemon citrus and subtle brett funk. Initially gentle and curiously light-bodied (6.2 per cent), the palate has more citrus and a light drying tartness. The flavors gently unravel into the finish, revealing oak tannin and char alongside citrus blossom and elderflower. Big, long and complex; possessing many of the esoteric flavors present in barrel-aged sours without any particular sourness of its own. A great one to take one’s time with and really get into that complexity. Just make sure that bottle is fully settled out and decant carefully; there’s heavy yeast sediment here and too much in the glass will dominate the flavour.
About The Author
Tim Newman is a A Wine and Spirits Education Trust graduate who has been gradually fermenting inside the Christchurch craft beer scene since it's primordial days. When the world of wine writing turned out to be a labyrinth of un-returned emails, he hopped the fence over to beer writing and reviewing and hasn't looked back. On an endless mission to taste the length and breadth of New Zealand craft brewing, and wrangle the most esoteric flavours into prose.
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