From Four Winds Brewing in Delta comes their “Fortunello Farmhouse Ale” a beer aged in a Foeder for 6 months. The beer pours a orange brown colour with a beige head. The aroma consists of orange peel, anise, herbal, sweetness wood and a floral finish. the flavour is of orange peel, kumquats, herbal, anise, candi sugar, generic fruit, wood, spices, mild bitterness, mild brett and some malts. The alcohol content comes in at 8.3% with an IBU of 15. This beer is one of the more unusual releases from Four Winds Brewing and may be challenging to some but is quite enjoyable.
Commercial Description: This herbaceous farmhouse ale was brewed with dark Belgian candi sugar and bay laurel, then aged over kumquats and bitter orange peel in an oak foeder for six months. Delicate aromas of citrus and annise precede notes of dark pit fruit, settling into a mild Brett funk.
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
From Field House Brewing in Abbotsford in collaboration with Brassneck in Vancouver comes their “Wild Brett Wasp Sour”. This beer has one of the weirder ingredients in it as the yeast used comes from the stomach of a wasp (Yes those stinging jerks). This is the second of 4 coolship collaborations that Field House will be doing. The beer pours a cloudy orange colour with an off white head. The aroma consists of brett, tartness, herbal notes and citrus. The flavour is of tartness, brett, lemon, elder flower almost honey sweetness and a herbal finish. The alcohol content comes in at 6.5% with an IBU of 18. This was really tasty and I think either Field House or Brassneck should do more beer with this messed up Wasp stomach yeast.
Commercial Description: Edition 02/04 is a sour and floral wild ale, fermented with yeast harvested from a wasps gut, and finished with Brett. This beer was left overnight in our Copper Coolship with elder flower and hops, allowing the beer to collect micro flora and fauna from the cool pacific night air, while naturally bringing it down to fermentation temperatures.
From Trading Post Brewing in Langley comes their “Dark Tart Farmhouse Ale” a beer that is a blend of half a batch of and dark saison and a half batch of unhopped saison with brett and lacto. The beer poured a deep copper colour with a tan head. The aroma consists of mild tartness and a sour cherry, plum, sweetness and some spice. The flavour is of mild tartness, dark cherries, plum, lots of dark fruits, some spice and some bitterness to finish it off. The alcohol content comes in at 6.5% with an IBU of 20. This is an odd beer in some ways but it is a very refreshing take on a wild saison and I would drink this any time.
Commercial Description: Light tartness and rich cherry, plum, and spice flavours come together to create a complex and rustic take on the farmhouse ale. This ale is made by blending two separate beers together in order to establish a balance between the flavours of tart cherry and spiced plum. The final product is a rich mahogany farmhouse ale that provides warm and fruit for the approaching autumn.
From Brooklyn Center Minnesota’s Surly Brewing Co comes their “Pentagram” 2014 Vintage a beer that was opened 2 years after its release in 2016. This beer is a 100% Brettanomyces fermented beer. The beer pours a deep reddish orange colour with an off white head. The aroma consists of vinegar, cherry, earth, oak, wine and funk but is a bit understated. The flavour is of notes of vinegar to start with cherry, berries, some brett funk, oak, wine and maybe a hint of tobacco. The alcohol content comes in at 6.66%. I was expecting an overly sour beer when I poured this beer but it was fairly subdued. This is a sour beer that you could easily drink a bunch of (If you could get a bunch).
Commercial Description: 100% Brettanomyces dark beer, fermented in stainless and aged in used red wine barrels. “Brett” is a unique yeast strain that produces flavors that would be offensive if they weren’t intentional. Flavors of sour cherry, tobacco, oak, and classic “Brett” barnyard funk, balanced by Dark Munich malt chewiness. Enjoy immediately or age at cellar temperature for a couple years.