After some quick google searches (post drinking, I had this a few days ago), I come upon the wikipedia page for Saison (French for season, roughly pronounced "Say - Zahn")
From beer advocate's description:
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months.
Wikipedia's Saison page
Anyways, it's classified generally as a Belgian, however the Belgian style really seems to only refer to the yeast that is typically used and the fact that it came from Belgium. When something is called a Belgian it really doesn't say a whole lot about it other than it tells you what it is not.
Okay, so if you've had a few Belgians you'll know what to expect, not highly hopped generally, lots of spice notes added to the beer. As for this particular brew, it hits off with a strong flavor (not surprising at 8.5%) that mellows out once you can taste the rosemary and sage, which are quite expertly blended to complement each other and also not take over the beer. Following the spice you get a sweet, mellow flavor backed by the yeast.
It was a great beer, well made. At a high ABV I didn't want more than one and I really have no strong feelings as to whether I get another one or not. The thing with experimental beers is that they are really fun to try and taste, but for just regular drinking they are either too funky to have or they are too demanding. The unique flavors require your attention in a way that an equally good beer might not necessarily have. In other words, it can be difficult to have a conversation that is not about the beer in front of you if you drink one of these. Which, depending on what you're doing is either good or bad.
They can be quite fun though, I recommend not looking up tasting notes before you try them because it ruins the fun (or the trip in this case). The other benefit to experimental beers is how much they can expand your tastes.
Cheers,
Nathan
Anyways, it's classified generally as a Belgian, however the Belgian style really seems to only refer to the yeast that is typically used and the fact that it came from Belgium. When something is called a Belgian it really doesn't say a whole lot about it other than it tells you what it is not.
Okay, so if you've had a few Belgians you'll know what to expect, not highly hopped generally, lots of spice notes added to the beer. As for this particular brew, it hits off with a strong flavor (not surprising at 8.5%) that mellows out once you can taste the rosemary and sage, which are quite expertly blended to complement each other and also not take over the beer. Following the spice you get a sweet, mellow flavor backed by the yeast.
It was a great beer, well made. At a high ABV I didn't want more than one and I really have no strong feelings as to whether I get another one or not. The thing with experimental beers is that they are really fun to try and taste, but for just regular drinking they are either too funky to have or they are too demanding. The unique flavors require your attention in a way that an equally good beer might not necessarily have. In other words, it can be difficult to have a conversation that is not about the beer in front of you if you drink one of these. Which, depending on what you're doing is either good or bad.
They can be quite fun though, I recommend not looking up tasting notes before you try them because it ruins the fun (or the trip in this case). The other benefit to experimental beers is how much they can expand your tastes.
Cheers,
Nathan
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