Saisons are also known as farmhouse beers. Most of them are found in the Wallonia region of Belgium, located in the southwestern part of the country. The Wallonia region is known for farming. In the early to mid 20th century, farmers would hire Saisoners (farm hands) for the summer months to work the land. During the winters, the farm owners would brew beers called Saisons for the summer workers who were each entitled to 5 liters of beer per day. Saisons, whether modest or strong in alcohol, were known for being tart, a little funky, light on the palate, dry, fruity, spicy, complex and very quaffable.
Barrel Aged Saison II is our nod to the style’s storied Wallonian roots. We laid the foundation of our Grist Bill on Heirloom Pilsner varieties, complimented their spice with the warm, bready halls of malted spelt and finally topped our cathedral with creamy, fluffy, unmalted white and red wheat. After a co-fermentation in stainless steel with several traditional farmhouse strains of Saccharomyces and Brettanomyces, we filled Chardonnay barrels that had previously been home to our Barrel Aged Saison I. After six months of graceful maturation, our tribute to the barrel aged Saisons of old is ready for the world.
An inviting, billowing white cloud rests lightly atop a glass of sun-kissed straw. Lively and playful aromas of pineapple, kiwi, melon, hay and earth bound upward. Flavors slip across the pallet in a velvety conga line of grapefruit, pine, honeydew, white grape and pear. Finishes with a snap of soft summer fruits, clean citrus pith and a lingering minerality.
Saisons are very diverse with food as they are acidic, bitter, and fruity. Salmon cakes, crab cakes, rib eye, shrimp salad, avocado and tomato salad. Thai Red Snapper with spicy tamarind sauce. Fried fish, clams, and calamari. Sausages work wonderfully: North African merguez, chorizo, seafood,Toulouse, bratwurst, venison, boudin noir. Thai and Vietnamese cuisine pair exquisitely with saisons.