Dark Cherry Sour Saison – Kettle River Brewing Co


From Kettle River Brewing in Kelowna comes their “Dark Cherry Sour Saison”.  This beer comes from the lot BR4.  The beer pours a very cloudy reddish brown colour with a tan head.  The aroma consists of cherry, tartness, oak and some tannins.  The flavour is of oak, red wine tannins, cherry, malts, earth and some bitterness.  The alcohol content comes in at 5.5%.  This is not a perfect Sour Saison but I would not hesitate to purchase more bottles if I was back in Kelowna.  It was definitely a tasty one.

 

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INSEPT1ON Saison – Torque Brewing


From Torque Brewing in Winnipeg Manitoba comes their “INSEPT1ON Saison” a beer aged in French Oak red wine barrels.  The beer pours a yellow colour with a white head.  The aroma consists of saison yeast, spices, oak, citrus and some wine in the finish.  The flavour is of wine, oak, yeast, pepper, bready malt, lemon and generic citrus with a mild bitterness.  The alcohol content comes in at 6%.  I really enjoyed this wine barrel aged saison and I hope they do more beers like this in the future.

Commercial Description:  Aged 6 months in French oak red wine barrels, this bottle conditioned Saison is both refreshing and light with hints of oak and vanilla.

 

Saison Brett 2014 (Cellared 2 years 11 months)- Four Winds Brewing


From Four Winds Brewing in Delta comes their “Saison Brett 2014″ a beer that was bottled on September 25, 2014 and consumed on August 28, 2017.  The beer pours a very cloudy orange colour with a tan head.  The aroma consists of brett funk, tropical fruit, yeast and a bit of sweetness.  The flavour is of tropical fruit, brett funk, earth, some astringency, yeast, earth and bitterness in the finish.  The alcohol content comes in at 7% with an IBU of 28.  While the cork wanted to shoot off of the bottle like a rocket this beer was tasting really good still.  Just be very careful pouring a 2014 vintage.

Commercial Description:  Aged in Okanagan red wine barrels, our Brett Saison is invigorated by wild yeast strain Brettanomyces, inviting hues of straw and earth.

Tempus Corvi 2017 – Moon Under Water Brewing


From Victoria BC’s Moon Under Water Brewing comes their “Tempus Corvi 2017″ a mixed fermentation saison.  The beer pours an orange colour with a white head and tons of sediment.  The aroma consists of tartness, citrusy fruit and sweetness.  The flavour is of orange, tropical fruit, mild citrus rind, sweetness, mild tartness and a dry finish.  The alcohol content comes in at 7.9%.  This was a really good approachable sour and perfect for both the new beer fan or a seasoned beer nerd.

Commercial Description:  A collaboration with local award winning homebrewer, Dave Janssen. Taking inspiration from traditional saison brewers of Belgium and revivalist brewers of North America, Tempus Corvi is a mixed-fermentation saison. We let this saison rest for 5 months in French oak wine barrels where the activity of a diverse collection of Saccharomyces and Brettanomyces yeasts and lactic acid bacteria transformed the beer, adding sourness and additional complexity. With its bright acidity and light body, Tempus Corvi is a refreshing beer ready to drink now or be cellared for continued development along its own course.

Mad Ear, Naked Bière de Garde – Trinity Brew


From Trinity Brew in Colorado Springs, Colorado comes their “Mad Ear, Naked Bière de Garde” a saison aged on Brettanomyces. The beer pours a cloudy orange colour with lots of floaters and a tan head.  The aroma consists of yeast, brett, pepper, earth and some citrus.  The flavour is of saison yeast, brett, pepper, earth, citrus, citrus rind, resin and some sweetness.  The alcohol content comes in at 8.1% with an IBU of 35.  Not the best Bière de Garde or Saison that I have had but this was a very enjoyable beer and I look forward to trying more from the brewery.

Commercial Description: Grist: Barley, Oats +Rye, 35 IBUs of Styrian + Saaz, Mad Extended Boil for Mad Red Color, No Spices, Free-Rise Fermentation with Proprietary Yeast, Pair with Truffled Foie Gras, Cassoulet, Rosemary Lamb