On tap at Shepherd & Knucklehead, musky spring saison brings white-peppered sour fruiting to dry pale-malted acridity. Moldy orange, rotted lemon, bruised grapefruit, green apple, clementine and champagne grape illusions desiccated by musty barnyard leathering. Soured orange tartness wins out by busy finish.
On tap at Doherty’s, transitional sake saison curiosity offers dry Chardonnay buttering to vanilla-spiced white peach, green apple and yellow banana tones. Fragrant rice-wined sake yeast unable to properly transport sour citric midst and latent earthen florality.
Large yellow and pink grapefruit rind-pith-peel contingent brightens front end of dry medium-bodied saison. Russian rye-breaded pumpernickel flouring anchors zesty citric juicing, sweet banana-coriander reminder and earthy vegetal tinge. As grapefruit dominance diminishes, sour orange, pineapple and peach illusions flourish.
Interestingly uninhibited farmhouse hybrid scatters Band-aid-like cherrywood smoke across random white-wined citrus fruiting and saison-styled lemon rotted tartness. A peculiar Imperial saison by design, its earthy wood-smoked musk effectively advances cherry-soured apple rhubarb crisping and black-peppered herbage above rubbery clay-hopped sour doughing.
Uncanny saison feels more like a doughy hefeweissen with its Challah-breaded baguette resonance and honeyed wheat base outlasting stylish yellow fruit-spiced tartness. White-peppered lemon meringue, cake-battered key lime pie and bubble-gummy bruised banana illusions struggle for space as sourdough flouring gains prominence.
Sessionable dry-bodied moderation places citric souring above herbaceous spicing. Sugary Belgian yeast softens lemon-candied orange peel bittering, musty lemongrass-basil-sage herbage and earthen barnyard leathering.
Quirkily herbaceous sour-fruited saison places white-peppered perfume hops and sour lemony orange respite above oats-sweetened torrified wheat spine. Mild acetone lacquering unexpectedly affects wispy banana-clove sweetness and vapid apple-peach conflux. Grainy barnyard acridity seals off-dry template.
By blending four barrel-aged saisons into a sturdy farmhouse ale, likable citric-soured medium body shows off not-so-subtle complexities. Orange-peeled lemon-peach-quince-pineapple conflux, estery green-yellow grape tartness and musky herbal spunk affect prickly black-peppered yeast funk. A dash of coriander, white peppercorn and clove regale the busy backend.
Unusual mocha-creamed saison drapes Belgian chocolate spicing atop cookie-sugared dried fruiting. Dessicated fig-dried apricot, fried banana, black grape and pecan pie illusions battle for space above tea-leafed peat mossing and murky hop astringency.
On tap at Three Wise Monks, limited edition tropical-fruited summer saison brings subtle pineapple juicing to sour yellow fruited splendor. Lemony grapefruit, pear, mango, apricot and grape tang picks up delicate Belgian yeast peppering, mild salty spicing and soft herbal touch. Pez-like tartness spreads across fruity finish.
Soft-toned ‘ale with spices’ places sweet orange peel zest atop timid pilsner, Vienna and straw wheat malting as well as delicate coriander spicing. In backdrop, light hop bittering contrasts cotton-candied apricot-peach-melon illusions.
Highly tauted grapefruit-juiced sour saison aged in wine barrels offers succulent citric peeled bite to vinous green grape tannins, bringing forth gin-soaked Chardonnay, pinot grigio and champagne wining by the dry-fruited finish. White peppering affects ancillary lemon zest, green apple, nectarine, mango, pear and kiwi illusions. Oaken musk and farmhouse elements (hay, horsehide, wild oats) properly dessicate fruity paradise.
