Perennial Distant Land Saison

Perennial Distant Land Saison.

6.2 % ABV. Belgian-style ale with brettanomyces. Perennial Artisan Ales, St. Louis, MO. 

I used to think that maybe, possibly, I could drink all the beers. That possibility dwindled away many years ago. There are too many beers to drink them all. I can only hope to drink the best, as much as I can, to suit my taste, as well. 

Before opening this bottle, I looked on the other Perennial postings here in the Nib. One bottle purchased in Chicago-land, seven years ago. Next, five years ago, a bottle bought locally once they'd begun to distribute here, with this at the end of the post: "This is the first Perennial brew I've purchased locally. There's no reason why I should stop here. Drink 'em up, people." Six months later, another, with the next review being four years later, a sample can from a distributor rep. And then, nothing, until now. 

I hate it when I lie to you guys like that. I basically promised that I would keep sampling this brewery's wares, and then I dropped the ball. Why? Was I shopping in the wrong stores? Was I passing them over for something hotter, sexier, fresher? So many questions. 

One thing I know for sure is this: I need to stop complaining about the trends in beer that I dislike, and shine a spotlight on the good stuff going on, like the works of breweries like this one. 

So, let's drink it. 

Lightly hazed, vibrant gold coloration, large, lace-leaving head, looking absolutely gorgeous. 

In the nose: classic farmhouse funk. Horse-blankety. Slightly tart, utterly wild. Definitely touched by Brett.

In the mouth: Bright and zesty. Smooth, citrusy, medium-bodied, easy-drinking. Smacks of fruit for a bit, spice for a bit longer, then turns dry on a dime. Delicious and refreshing. Delightful touch of Brett on the palate. 

I'm enjoying this one quite a bit. Yum, as I've said, before, a dum dum. 

 Belgian Saison brewed with Flaked Oats and fermented with our house saison strain, then package conditioned naturally with Brettanomyces claussenii.

A late hop addition of Mosaic lend to the tropical flavors produced by the B. claussenii. Distant Land is an ode to the melding of classic Belgian beers, with new American brewing techniques. Lightly hoppy, lightly funky to help get us through the long nights of Winter.

The Rare Barrel Becoming Boysenberry Brett Sour

The Rare Barrel Becoming Golden Sour Beer Aged In Oak Barrels with Boysenberries.
6 % ABV. The Rare Barrel, Berkeley, CA.

Deep Burgundy hue, utter opacity, small pinkish head, soon gone.

In the nose: Bright, lively, delightfully sour and fruity. Oak and Brett expressive, with tons of berries.

In the mouth: Bold sour, fresh fruit, bursting with boysenberries. Terrific sour ale, oaky, fruity, Brett-y all at once. Oooo, wee! Long-time tart on the tongue, laying on the palate for the long haul. Day-um, delicious. This is just about perfect.

Golden sour beer aged in oak barrels with boysenberries.

Becoming is a blend of saison and golden sour beers aged in oak barrels with boysenberries. Fermented with a mixture of microorganisms, this blend has metamorphosed from a golden ale into a beautiful ruby sour beer, displaying notes reminiscent of berries and red wine. It's luminous appearance and flavor will rouse your senses and become more alluring with each sip.

Odell The Meddler Oud Bruin Ale

Odell The Meddler Our Bruin Ale.
8.9 % ABV. 20 IBU.
Odell Brewing, Fort Collins, CO.

And here I have an Odell Brewing beer that has not yet appeared in the Nib, probably due to the cost of the bottle. Looking on Untappd, it seems that I've had the beer before, at a tasting party at my home in 2016, for my birthday. One of my fine friends brought it along for all to share. The bottle I find in my possession has provided by another fine friend.  It seems that they make this beer no longer, but I have no idea what year it would be. Anywhere between 4 and 8 years, maybe? I have no idea when it was last brewed.

Well, this is a style that improves with age, so there's no worry here, right?

Off with the cage and cork we go and into some kind of appropriate glassware, while wishing I still had Odell branded glasses. (Nothing lasts forever...)

Rich, Burgundy hue, largely opaque, slim beige-is head.

In the nose: Wine-like, sour aromatics come wafting from the glass, spilling into the senses. Dark fruits and dark malts intermingle, mixed in the with the work of the barrel and the wild yeasts.
Raisin and fig meets all the berries, blended. Lovely stuff.

In the mouth: Intense sour-ness from the start, rich, tannin-y, oaky, complex. Big fruit, big sour. Medium bodied, long, sour finish, wonderful blend. Caramel and cocoa lurk below the barrel and the sour and the funky stuff. At times earthy and bittersweet, with the sour always on top. Delicious.

I love a good oud bruin, and this is one. I do feel that whatever it's age, this bottle is getting near it's peak. Vinegar is starting to creep in and turn the taste.

thanks to Max for the bottle.

A resurrected style from the Flemish region of Belgium, The Meddler oud bruin is a crafty concoction, comprised of several generations of brown ales, barrel aged and blended. Wild yeasts, Lactobacillus, and Brettanomyces meddle with the brew for over 18 months creating complexity and depth of flavor. Hints of malty sweet chocolate and vanilla toy with a hauntingly sour finish. Intricate yet balanced, The Meddler will leave you craving more of the mysterious brew.

Here's more: Seen as a just another arrow in the cure all quiver for bad brewing practices, blending has gotten a bad rap. This is most unfortunate, as blending was oft the saving grace for many a small brewer and vintner alike. There is a roundness to beer, a balance that we as brewers and beer drinkers alike yearn for. Some beers can achieve this right out of the fermentor, but certain styles demand a softer touch. After over a year of barrel aging, we finally have hammered out the kinks in our attempt at a traditional Oud Bruin. Burgundy hued, with sweet caramel up front that fades to clean tartness. Hints of dark fruits linger well after the initial sip, supported by the cinnamon and coconut tannic structure. It’s like a trip to the Flemish region of Belgium, without the hassle from the TSA.

Wild Mind Puff the Passion Dragon

When Wild Mind announced their accounts-only program, they claimed that the beers that would go in kegs to bars and restaurants would not be on tap in the tasting room, but may occasionally show up in bottles or crowlers. Puff is a beer that I poured at Acadia and took great pride in promoting, but I never took notes on it, because I tend not to do that, the note-taking at the bar. On one of my recent visits to the brewery, there it was, a single crowler of Puff. I snatched it up. And now I drink it.

Clear, bright crimson color, short-lived pinkish head (so short it was gone before I could photograph it).

Wild Mind Puff the Passion Dragon Wild Sour Ale, with Fruit. 6.7% ABV. 25 IBU.

In the nose: Popping with berries, buzzing with sour. Bold and fruity. Nice.

In the mouth: Ooo! Fruity pucker-time. Big, juicy fruit. Starts sweet and sour and ends up dry. If memory serves, the ingredients in the beer are in the name. Passion Fruit and Dragon Fruit. Let's learn more about it:

There’s more than a bit of magic in our latest distribution beer. Puff the Passion Dragon was fermented with our own blend of 100 percent Brettanomyces, creating a funky and lightly tart base to which we added more than 60 pounds of tropical hops to add a soft bitterness and tropical flavor the complement the wild yeast. To wrap things up, we conditioned Puff on 336 pounds of passion fruit and 250 pounds of dragon fruit to add a final touch of tartness and a whole lot of tropical fruit flavor. This ambitiously funked up fruited sour pours a vivid pink and has notes of earthy funk, tropical fruit, and a hint of citrusy hoppiness.

A delicious fruited sour ale. Smooth, sour, sweet and lovely. Ends clean on the palate, with the tongue yearning for just a touch more. The glass happily obliges and the throat is eternally grateful. Stomach is pleased, tastebuds tingle, mind is happy. Everybody's good. Just enough malt, just enough fruit, great balance of everything you need, here. Just right on.

Yet another one that I wished I'd been able to pick up two of, and save one to share at some sharing event in the future. Alas. Next time, maybe. You will make this again, won't you, Wild Mind? Sure. Got to let that lightning strike twice.

If it wasn't abundantly clear, I really like this one. Another wild, weird success from Wild Mind.

Prairie Artisan Ales Pink Guava Funk

Prairie Artisan Ales Pink Guava Funk. Sour Ale with Pink Guava. 6.3 % ABV. Prairie Artisan Ales, Krebs, Oklahoma.

Completely, thoroughly hazy, milky and pink, slim white head. Such a look on it.

In the nose: Powerful sour. Big time funk. Lots of fruit underneath.

In the mouth: Yep, that's tart. Intense sour, with fruit hanging just below. Tasty, too. I like it, though I try to keep my sour contact to an occasional, once-in-a-while type of "treat." I kind of like it.
So, sour heads, go and get it.

Kettle Sour with Brett and Pink Guava

Indeed Wooden Soul Blue Blood

Indeed Wooden Soul Blue Blood. Brett Saison with blueberry and blood orange. Wood barrel aged ale with blueberry and blood orange peel. (I'm merely copying the label, not repeating for the sake of repetition.) Bottled by Indeed Brewing Company, Minneapolis, MN. Bottle conditioned. 8.5% ABV.

Bright crimson color, throughly opaque, pinkish head on it. Very inviting.

In the nose: Fruit and tart, sweet and sour, plump and pithy. Devastatingly complex and arousing. Can't stop liking this.

In the mouth: Big sour followed by big sweet. Fierce fruit, intense pucker, citrus notes follow the blueberry. Tasty, tasty tart in this barrel-aged brett saison. Just enough funk in the trunk.

I'm not 100% down with this one. It's not a perfect blend. Are blueberries unsuited for the sour saison? It's good, but not quite perfect. I'm going to look at the label and see if that helps me understand it:
"A juiced up saison brewed with multiple Brett strains, Blue Blood is refermented on fresh blood oranges and blueberries. Pouring a hazy, translucent plum color, Blue Blood greets you with pronounced notes of blood orange, passion fruit, and a hint of clove. With a dry, tart and fruity finish, it's a bitter citrus sensation."

Wood-aged Brett Saison with blood orange & blueberry. Aged 5-6 months.

Okay, now I'm getting it. The bitter, the fruit, the sour....there's a lot going on. And I can dig it. Good sour fruit saison, and....you can drink it. Go do it!

De Proef / Surly Zwart Black Star

De Proef / Surly Zwart Black Star. 8%ABV. Old Ale brewed with star anise, aged on wood with brettanomyces. Brewmaster's Collaboration, Brewed & bottled (or canned) by: De Proefbrouwerij, Lochristi, Belgium, product of Belgium. Ben Smith, Jerrod Johnson, Surly Brewing, Dirk Naudts, De Proef Brouwerij.

Once again, I turn to can #4 of a twenty dollar 4-pack to take notes. I like the first three a lot. And now I will finally tell you about it.

Lightly hazed, burgundy/dark amber hue, long-lasting off-whitish, creamy head. Looking great.

In the nose: rich, malty, slightly sweet, fruity and funky. This one has it all. Not so much of that promised anise here, but so much else. Wow.

In the mouth: Dark fruit, stone fruit, grapes, plums, etc. Bigness and richness, wonderful play on the palate. Deep, complex, significant. Brett gives it a funky twist. The heralded anise plays it light. So much of the fruit and malt, very little hops in comparison, and the alcohol starts to creep in. I liked this from the start, and I'm digging it more and more.

This is my kind of beer. It's definitely an old ale, with plenty of Belgian character. Flat out delicious, and ever-so satisfying. Get out there and drink some!

For this year's De Proef Brouwerij's annual Brewmaster's Collaboration series, Dirk Naudts partnered with Surly's Jerrod Johnson and Ben Smith to craft an old ale with star anise and Brettanomyces, creating a delicious beer that will continue to develop with time.

The overall effect of the anise on the flavor is subdued and brilliantly integrated. It's reminiscent of oak tannins to a certain degree, providing an edge for structural purposes, and letting the dense caramelization remaining in that old ale roll out as dried dark fruits, cotton candy and chewy taffy. The impact of the Brettanomyces makes this comparatively dry and more easily drinkable than most old ales. 

Victory Sour Monkey

Victory Sour Monkey. 9.5% ABV. Brett-fermented tripel ale. Victory Brewing Company, Downingtown, PA.

Clear, bright golden color, slim, but lasting, ivory head above.

In the nose: Wild, funky, sour, a touch of vinegar. The right touch. A funkified Belgian golden ale? I'm in.

In the mouth: A sharp, acidic smack at the front, followed by fruit, spice, and deliciousness. Very lemony. Fantastically fun. Brettanomyces going to work on the classic Golden Monkey. Fresh, zesty, wild, and crazy. Medium/light bodied, long sour-ish finish. Very nice.

This one was sitting in my fridge for way too long. I'd look at it and think: "I bet that's good." And then pick something else to drink. Damn it. Why? Why didn't I drink it right away?
Live and learn.

Sour Monkey puts a tastefully tart twist on our Golden Monkey’s sweet, fruity essence. A sharp, citrus-laden tang makes this brew a Monkey all its own!
Composition
Malt: Pilsner
Hops: Tettnang Tettnang
ABV: 9.5%
Flavor
Aroma is very varied with lemon, sour, and mild brettanomyces notes. Flavor follows with a tart acidity. Not dry as it finishes with a malty grain flavor.
Availability
Available year round in 12 oz bottles.

Indeed Mango Helio

Indeed Wooden Soul Mango Helio Brett Saison. Wood barrel aged beer brewed with mango. Bottle Conditioned. 8% Alc. by Vol. Brewed and bottled by Indeed Brewing Company, Minneapolis, MN.

Highly hazed, bright orange, short-lived ivory head.

In the nose: sweet mango notes butt heads with the sour. Wild funk emerges from the fruit.

In the mouth: More sour than sweet now, but not as puckering as some would wish. Me, I'm fine with it. Quite fine. We don't need our palates attacked with fierce acidity all the time, do we? Medium bodied, quite consumable.



Whenever some folks hear "mango" they ask: "it's not too sweet, is it?" No one wants "too sweet", but they forget that brewers know what they're doing, and will rarely produced that "too sweet" that they're so afraid of, and in this case, have got it quite right. Not too sour, not too sweet, not too fruity, neither.

I like it. One thoroughly complex and intriguing barrel-aged fruit sour saison. A lot going on there, and a lot to like.

Surly Eleven

Sorry, doubters, I got all that wax off with
a minimum of effort.

Surly Eleven.

On Thursday, May 18, I was part of the final volunteer crew to dip the wax on the bottles of the 11th Anniversary Surly beer that has been cleverly titled Surly Eleven. I did several jobs that day, including unboxing un-waxed bottles, waxing bottles, and boxing waxed bottles. My turn at waxing ended when I dripped a bit on my fingers. Still have a blister, though it no longer hurts. Next time: gloves. (Update: blister's healed. Thanks for asking.)

During the session, I told a friend that this was all my fault. The first anniversary beer ever bottled was Surly Two, the one I did the label art for, and that was also the second bottle from Surly, ever. Darkness 2007 had been wax-dipped. When Omar delivered a bottle to me with a naked cap, I asked, “What, no wax?” He returned to the brewery with the news that they had to be waxed, by my imperial fiat, or course, and the bottles were released with red wax atop. All the anniversary beers have been wax-dipped ever since. My friend said: “So, it’s your fault we get to hang out with friends, help out our favorite brewery, and get a bottle to take home? Boo hoo.”

Don't look for this bottle in stores, it was for
my personal amusement. 

We finished the last of eight palletes of bottles in 3 1/2 hours, and had the option of just taking a random bottle, or giving a special twist to one with our own hands. Well, you know what I did. Some doubted that this excess of wax would prove my un-doing and be impossible to open. Well, ha! I say to they, and I did get it off, with no further bandages to my fingers necessary. Took some effort, a few grunts, some finesse, but it was worth it.

And I waited these 3 days because a request was made from Surly that we not review the beer online until it was released for sale. I’m drinking this Sunday night, and will post it Monday morning, and you’ll get your chance to buy some soon thereafter. Spoiler alert: it’s good.

Edit: And guess what? " I wrote the above two weeks ago. I was under the impression it was being released the following Monday, and I was wrong. So, it was not an act of procrastination, the most inactive kind of act there is, that stopped me from sharing these notes, it was to comply with the wishes of the brewery. But I can wait no longer! It's being released tomorrow, Monday the 5th of June. Publishing this now will certain not keep anyone from going out and buying it tomorrow. Unless they hate good beer.

Thoroughly hazed, mahogany-hue, bright ruby red at the edges, with a generous creamy, lace-leaving head. Looking nice.

In the nose: Right away we now we’re dealing with a Belgian Quad, the special malt is there, that undoubtable yeast. Earthy, sweet, fruity, with a multitude of other associations coming into the fold. Citrus and spice, dark fruit, pepper, Raisins, cherries, cinnamon. Not saying they put those in there, of course, just that it’s coming out of the aroma. So inviting, so far….

So beautiful.

Let’s drink! Mmmm. Wow. I can’t find the ABV anywhere on the bottle (10%, it turns out) , but it hits like a doozy right off the bat, though I can’t imagine anyone calling this “hot.” Well, some will, I’m sure. Alcohol strength is a big part that shows early on, but there is so much flavor here that slowly unfolds that this one has to be tried, at the very least. Smooth entry on the palate, with lush, rich malt flavors climbing on board right away. Slight, ever-so slight tart/funk character, a mass of dark fruit flavors, spices, etc, but never a chore to chase past the tongue and down the throat. Wow.

I mean it, Wow. A Belgian quadruple ale blended with a brett-fermented wheat ale. And it works. It works exactly as it should. It’s as if these brewers actually know what they’re doing. Imagine that.

I’m not surprised that artist Adam Martin chose the 2-faced Roman god Janus for his illustration, as this is the first anniversary beer by the two-headed head brewers Jarrod Johnson and Ben Smith, after the departure of original head brewer Todd Haug. And they are doing his legacy proud. So much flavor, but so well balanced and blended. It’s big, and you’re not guzzling pints, of course, but should be serving this at the end of an evening with a friend, or just enjoy one solo with enough time, like I am. And you should definitely sock a few away for later years, as I most certainly will.

Cheers to 11, Surly!

Surly Barrel-aged Pentagram

Surly Barrel-aged Pentagram. Malt Beverage aged in wine barrels, additionally aged in rye whiskey barrels. Unleash Pentagram. You have been warned!

Here's one of those beers where you had to chase some trucks to get your proper allotment. If you're one of those guys. I was able to get my hands on a bottle by putting my name on a list at a little liquor store the day before it was delivered. I've never seen any other bottles anywhere else. But, I don't do much bottle shopping, either. I held onto it for a few months, and finally cracked one open recently.

Deep mahogany hue, slim but staying whitish head. Looks good.

Aroma: sweet, plump, tannin-y. Aged in rye whiskey barrels, but the red wine affectations are still there. Cherry & vanilla pop out. Plenty happening here. Ripe and fruity.

In the mouth: starts out sharp and tart, not necessarily sour. Fruity, malty, delicious. Flat-out yum. (My newest catch phrase, I think.) Not getting much from the rye, though. Getting lots of Pentagram, but not much BA. Perhaps it's just playing it subtler than I suspected. As it is, though, dee-lish. Beautifully, tartly, fruitily fantastic.

Looking back, I do wish I'd saved it longer, and would love to get another bottle to see what will happen with some years on it.

Surly Unbridled

Surly Unbridled. 100% Brettanomyces Fermented India Pale Ale. Brewed and bottled by Surly Brewing Company, Brooklyn Center and Minneapolis, Minnesota. Incredible artwork from Michael Berglund on this one.

From the label: "Wild Yeast. Exotic hop notes. Run wild. Run free. Be on fire. Buck convention." Okay but I'm gonna stay not on fire. Cool?

No ABV listed, but I think it's in the 6 + % range.

Clear, golden/amber coloring, large, flowering white head.

In the nose: F-U-N-K. Massive horse blanket. Citrus, litterbox, sharp, strange and wonderful. Love it.

In the mouth: Big fruit, big funk, rich and delicious. Easy-drinking, and refreshing. Solid malt base on this one, with excellent balance. Much more malty than other Brett IPAs from Surly. Shines bright citrus, flashes funk, offers clear refreshment. I love a beer like this, and I would drink one again and again. How would I compare it to such previous beers like Brett Mikkel? It's it's own thing.

Surly Misanthrope

Surly Misanthrope.
Barrel-aged Saison.
6.8 % ABV.
Surly Brewing Company,
Brooklyn Center, MN.


Hazy, pale golden hued, slimmest white head.

In the nose: big-time funkification. Wild and sour, barnyard, citrus notes, sauvignon blanc. Very nice.

In the mouth: Bright and fruity, with a heavy dose of oak climbing on the palate. Sweet, then sour, then dry. Cleans the mouth, scrubs it out, gets it nice and dry for the next sip and swallow. Flavor is nice and juicy, a little bubble-gummy...what have we got here? Stone fruits, apricots, peach, wrapped up in brett and oak.

So, what's the story of this? Cynic gets soured, then barrel-aged? I'm going to go check the website. "Misanthrope is a Belgian-style Saison, aged with Brett in used white wine barrels.
MALT
Pilsner, Aromatic, Oats
HOPS
Columbus, Slovenian Styrian Goldings
YEAST
Belgian Ale finished on Brettanomyces Claussenii
OG
14º Plato
COLOR
9.6 ºSRM"

Okay, guess I had that right. I first had this over three years ago at the original brewery taproom. So glad the bottles have finally come out, but I'm not sure if I need to get more too many more. At $24 apiece, it's just a little outside my budget. The only problem with that plan, is that it's too, too delicious.

Is there more gobbledygook, maybe from the back of the bottle? Why, yes, a quote from Moliere's The Misanthrope: "Betrayed and wronged in everything, I'll flee this bitter world where vice is king, and seek some spot unpeopled and apart, where I'll be free to have an honest heart."

Three cheers for Surly, for giving us poetry with our beer!

And more, of course. I feel obligated to repeat the rest of the label: "This Belgian-style Saison ale is aged in oak barrels with Brettanomyces. Golden in color, it has notes of tropical fruit wrapped in an oaky horse blanket, and you know, other stuff that continue to produce a blah, blah, blah to create blah, and etc. It is best served cool and enjoyed alone or with a tolerated companion."

Okay, that's maybe a little bit clever, but I hope no one got paid to write that. Come on!

Here's how it currently appears on the website (in 2020): A Belgian-style saison, fermented on Brett, then aged in white wine barrels for 6-36 months. Really. The complexity pays off with a torrent of sour/oak character and funky, tropical aromatics.

Fair State Dorado Gold

The last time I reviewed a Fair State beer from a bottle, I vowed to stop passing them by at the store due to the price. I shared that blog post on Twitter and got a like out of it from their Twitter account, with a message urging me to drink better, drink less. That will remain my mantra for 2017. And so I kept my word, and got a bottle of this one, although I must admit that I chose it because it was the least expensive FS bottle in the cooler (11.99).

Dorado Gold. Pale ale with Brett. 6.2% ABV. 38 IBU. Fair State Brewing Cooperative, Minneapolis, MN.

Hazy, golden hued, solid layer of ivory froth atop.

Barnyard funk spills out of the glass. Citrus-y notes mingle with eau de litter box. Prett-ay funk-ay.

In the mouth: Puckering at first, sharp and acidic. Big sour, and highly refreshing. Light-ish bodied, excellent consumability. Here's another example of Fair State showing that they're at the top of the sour game. I'm going to have no problem putting away this beautiful bomber.

Is there helpful gobbledygook on the label? Sure is! "Brewed exclusively with El Dorado hops, this dry-hopped pale ale was fermented with a combination of saison yeast and Brettanomyces. Fruity, funky, and hoppy. Keep cold, enjoy fresh. Bottled 03/2016."

I'm loving this one. Gonna keep that resolution and strive to stay on top of the great beers coming out of this brewery.

Stone Enjoy After 10.31.16

This is one I bought many months ago, not noticing the name. I did my duty and sat on it for the appropriate amount of time, and at last, a week or so later, opened 'er up. Here we have...

Stone Enjoy After 10.31.16.Brett IPA. Stone Brewing, Escondido, CA. It's the 5th Edition, apparently, but the first time I saw a bottle.

Clear, golden colored, enormous white head.

Big, funky aroma. Citrus, spice. Funkalicious.

In the mouth: dry, fruity, tart and tantalizing. High acidity, clean, refreshing and delicious. Bone dry. Sparkling. Big, bright, wonderful.  Well done.

Only problem is that I don't get what I like from IPAs when I'm drinking this one. Too much funk covering up the hops.

There's a ton of information on the label. You can read it by clicking here.

Indeed Heliotropic

Full confessional: This is a re-review, for I've had this one before when it was called Wooden Soul #1. No matter, it's a new name, a new bottle, and I'm going to re-review it, just for kicks. And away we go....

Bottle conditioned. 7.3% ABV. Belgian-style Brett Saison Ale aged in white wine barrels. Bottled by Indeed Brewing Company, Minneapolis, MN. Bottle 539/750. Bottled 06/2016.

Lightly hazy appearance, bright golden hue, slim, but lasting ivory head.

Aroma: Sauvignon Blanc drops in first, followed by slight hints of vinegar, cat pee, all that. Wicked, twisted, sour and beautiful. Beautiful, weird, and wonderful.

In the mouth: slight sweetness at first, lush malt, then comes the bracing tart from the yeast and the wild bugs at play. It's a brettanomyces fermented saison aged in white wine barrels, and it's complex, delicious, and ultimately refreshing. (Wish I had a few more. Wish I could save some for a year or so, but I'm terrible at that.) (Note to self: new project: buy more of these, save them, stash them, keep them for years.)

If you're you're looking for a palate-gripping, tongue-torturing "sour", this might not be sour enough for you. But it's plenty delicious.

By the way, what's "heliotropic"? The movement of an organism, specifically plants, towards the light of the sun. Not sure what that has to do with this beer. Maybe nothing. Just a cool word.

August Schell Noble Star Collection Apparent Horizon Rye Berlin Style Wheat Ale

August Schell Noble Star Collection Apparent Horizon Rye Berlin Style Wheat Ale. Bottled August 2015. Ale aged in wood. August Schell Brewing Co., New Ulm, MN.

Hazy, peach-y toned coloring, slimmish white head.

Aroma: fiercely funky, wild and weird. Tart, sour 'n' spicy wheat tones abound.

In the mouth: Sourness starts it off, then the smooth, wheat malt texture becomes apparent, and the rye adds some complexity to the proceedings. Citric flavors dominate. Refreshment incarnate. Tartness never quite fades, and the richness doesn't die off, either. So tasty. Another stellar entry in the Noble Star series.


Here's a brief, paraphrased synopsis of the description from the tag around the bottle:
Brewed as a full strength version of a Berliner Weisse (which are normally 4% ABV and below), with 30% of the malt bill coming from rye. After a mixed fermentation, including lactobacillus, then transferred to the cypress lagering tanks. Brettanomyces is added and it is aged for nine months. Unfiltered, bottle-conditioned.

I've been sitting on this bottle for several months, until I couldn't take any more. Coincidentally, I visited the brewery today and bought a Noble Star goblet. I detested drinking my other Noble Star bottles from improper glassware, and I wanted desperately to have something appropriate with the Schell's logo on it. Worth the $12, despite that I keep swearing off the constant growth of my beer glass collection.

Indeed Wooden Soul #7

Indeed Wooden Soul #7. 5.4% ABV.  Wood-aged red ale in red wine barrels, with cherries and raspberries added. Indeed Brewing Company, Minneapolis, Minnesota.

One of the eight Minnesota made sours on tap at Acadia, for the Minnesota Wild & Funky beer event that I helped coordinate. This one was ours before it was Indeed's. A debut! Will be tapped in the Taproom next week. For now, come to us to get it.

Utterly opaque, deep burgundy coloring, slim, tight ring of foam above.

Aroma is the epitome of oak and sour, with a touch of berries. Lacto acid, ever-so slight vinegar, major fruit.

In the mouth: big-time pucker, intense sour, dry and oak-y. Beautifully balanced, ridiculously drinkable. Here come the raspberries, overtaking the cherries, sourness increasing. Medium-bodied, long sour finish, especially delicious. So very good.

Is this my favorite Wooden Soul? It just might be.

(Although, I never did try #s 4 or 5. Some day, maybe.)

Fair State Saison Drei

Saison Drei, sour saison. Fair State Brewing Cooperative, Minneapolis, MN. 5.7% ABV. 30 IBU.

Thoroughly hazed, deep golden coloring, long-lasting white head.

Big time funk in the nose. All many of lax-bugs in this one, maybe brett...wait, I know for sure Brett, no maybe about it. Perfect aroma for the sour-heads.

Delicious sourness in the flavor, crisp and refreshing. Hops pop up from below, nice bitter twist on the tongue. Moderate mouthfeel, plenty of yeast action in this one. Absolutely incredible. One of the best sour saisons I've had. Ends soft and dry, always urging into just one more sip. Tasty, tasty stuff.

Fulton / Nola Messipi Amber Saison with Brett & Oak

Fulton/Nola Messipi, a collaboration brew with a brewery down the other side of that river we both share. 6.8% alc. by Vol. 29 IBU. 750 ml beer. I hadn't even heard of this one, when I saw it for sale. Now, I'm going to drink it.

Clear, bright copper-y amber coloring, slim, but staying head.

Nose is wild, funky and fruity right from the start. Oak and brett have had their way with it, and it's pretty amazing. Just gorgeous, in that weird, wild Belgian way.

Taste: Sharp, fruity, and slightly sour right off, nice and fruity and malty and yum. Nice, low bitterness, slight spiciness, subtle oak character. Big time funk. Excellent balance in this complex brew, full of flavor and long-lasting deliciousness.

I am enjoying this. You go on and enjoy one, too.