This robust Saison offers a brilliant synthesis of traditional farmhouse rusticity and modern refinement. Its pale appearance belies a deep complexity driven by wild Brettanomyces and Lactobacillus native to Missouri. High-intensity aromas of stone fruit and citrus zest mingle with cracked black pepper and a subtle, earthy funk. Fermentation in wine barrels imparts a sophisticated vinous character and soft oak tannins that support the grainy malt backbone. On the palate, a bright, lemony acidity balances the rustic yeast profile, leading to an exceptionally dry and effervescent finish. This blend exemplifies the harmony of wild fermentation and barrel aging within the farmhouse tradition.
Appearance.Pale gold to light straw (5 SRM) with a slight, persistent haze from natural conditioning. It supports a dense, rocky, white head with exceptional retention and intricate lacing. Highly effervescent.
Aroma.High intensity featuring a complex array of lemony citrus, apricot, and white grape from the wine barrels. Distinctive peppery phenols are present alongside rustic barnyard and hay notes from the wild yeast. A light, grainy malt character provides a base for the bright, lactic acidity.
Taste.Initial tartness transitions into a layered palate of lemon zest, stone fruit, and a grainy, rustic malt character. Hop flavor is low, allowing the wild fermentation traits—leather, earth, and spice—to dominate. Bitterness is low, substituted by a crisp acidity. It finishes bone-dry with a lingering, vinous aftertaste.
Mouthfeel.Medium-light body with a very high, prickly carbonation that creates a mousse-like texture. A noticeable, well-integrated alcohol warmth is present. No astringency, though wine barrel tannins provide a structured, clean finish.
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