Holy City Saison Brett

South Carolina
United States
Holy City Saison Brett by Holy City Brewing
Judges Ratings 
1 Review
90
Aroma:
21 / 24
Flavor:
37 / 40
Appearance:
5 / 6
Mouthfeel:
8 / 10
Overall Impression:
19 / 20
Description 

Blonde Saison Brett marks a milestone for Holy City — our first use of that much-loved bringer of horse-blanket, Brettanomyces. This beer started with French Saison yeast fermentation, and got thrown into bourbon barrels where we added both Brett and Lactobacillus.

Things ended up a little sour, but mostly full of complex barnyard, blue cheese funk. This beer is both a thinker and a drinker. Neckbeards are recommended, but not required.

Profile

ABV: 
15%
IBUs: 
50
Hops: 
Fuggle
Malts: 
Pilsner and Wheat
Judges Review 
Michael McGuire's picture
Judges Rating:
90
Aroma:
21 / 24
Appearance:
5 / 6
Flavor:
37 / 40
Mouthfeel:
8 / 10
Overall Impression:
19 / 20

Blonde Saison Brett by Holy City Brewing is a Saison brewed with brettanomyces yeast (brett) and lactobacillus and was judged as a Wild Specialty Beer (BJCP sub-style 28C). This hybrid beer has lots going on, and virtually all of it is good. For starters, it poured light pale and mostly cloudy into the glass with a fizzy head with little retention, not surprising given its wheat-heavy grain bill and funky yeasts. The aroma led with both sour notes from the lacto-brett and sweet ones from the malt and possible brewing sugars used. The flavor profile also combined sweet and sour elements while the barnyard characteristics often imparted by brett were present but muted, thereby increasing this beer’s appeal to drinkers of less-extreme sour/funky beers. There was also a pleasantly acidic aftertaste.

Overall this interesting beer successfully, i.e., harmoniously, combined the strengths of a traditional saison with decidedly non-traditional yeasts. The result should be enjoyed by a fairly wide spectrum of Belgian ale drinkers and lovers of the current and recent waves of American brewers’ experimentation with brettanomyces and other yeasts developed with bacterial (here, lactobacillus) or fungal contributions to impart distinctive flavors to their beers.