Odd Breed Wild Ales Brewer & Owner Matt Manthe Talks Past & Future

We spoke with Odd Breed Wild Ales Brewer & Owner Matt Manthe about Past & Future.

BC: Who came up with this beer’s recipe?
This was one was mine.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
To me, a beer like this is all about balance, complexity and drinkability. I don’t make a beer with superlatives in mind. This beer could have more oak character, more acidity or more funky Brett notes. But mixed-culture saison should not be made with a heavy-handed approach, which seems all too common in many other American beers. What I really like about this beer is that each sip offers a new flavor that keeps me coming back and wanting more.

BC: Where does this beer’s name come from?
I named this beer as a reference to what saison may have been like in the past, and what I think it should be. In the present, it seems that most saison is made with a single strain of saccharomyces cerevisae, and in the U.S. especially, is often way over-spiced and sometimes finishes sweet. To me, this does not resemble saison. The saisons of the past are what intrigue me, and I hope future iterations of the style are more similar to older examples. 

BC: Is this your “desert island beer?”
Yes, absolutely!

BC: Can you describe this beer in 10 words or less?
Citrusy with balanced French oak tannins and tropical Brett funk

BC: Do you know a story – or have a personal story – that revolves around this beer?
To me, beers like this are perfect for Florida. The heat and humidity do not make an ideal environment for IPAs or imperial stouts, yet those styles are exceedingly common in the sunshine state. If I’m at the beach, by the pool, or doing anything outside, I want a refreshing saison or wild ale. This is one of the least-popular beers I make, but it’s my personal favorite.  

BC: What's a good food pairing for this beer?
This beer pairs perfectly with grilled grouper, sunshine and a warm Florida patio. 

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