This complex blend of long-aged wild ales and barrel-fermented saison presents an intricate profile shaped by two and a half years in oak puncheons. The sensory experience is led by a nuanced Brettanomyces character, ranging from rustic hay to bright stone fruit. Dry-hopping adds a subtle floral layer, while the infusion of Sicilian sage contributes a unique, savory herbal depth and a hint of peppery spice. The extended wood aging imparts refined tannins and a whisper of vanilla. Crisp and highly attenuated, the beer balances wild fermentation funk with a clean, dry finish, exemplifying the mastery of blending and barrel maturation in this Brett Beer.
Appearance.Deep gold to light amber (SRM 6–9); moderate white head with fair retention that settles into a fine ring; slight haze consistent with an unfiltered wild ale.
Aroma.High intensity; complex Brettanomyces character of wet hay, barnyard, and leather; secondary notes of dried apricot and peach; distinct herbal Sicilian sage (evergreen, earthy); light floral hop notes and a hint of neutral oak.
Taste.Initial impression is bone-dry and lean; very low cracker-like malt flavor; prominent fermentation character featuring earthy funk and stone fruit esters; hop bitterness is low but supplemented by a light tannic structure from the oak and sage; finish is remarkably dry and clean with a lingering herbal aftertaste.
Mouthfeel.Medium-light body due to high attenuation; moderate to high carbonation providing a lively prickle; light tannic astringency from oak and sage; very low alcohol warmth.