We have left the great state California and moved on down the tracks to Kansas City, Missouri. The California Beer Train may be over, but apparently my locomotive references still have a bit of steam left. Today at the tasting table we have a bit of a combo style. Boulevard Brewing brings us the 2014 version of their Saison-Brett. This limited yet annual release gets a heavy dose of dry hopping to go along with the addition of Brettanomyces yeast. After bottling they allow the beer to sit for three months before being released to get the brett character going as it were. Even with the three months, this is definitely a style of beer that could benefit from a longer period of cellaring to bring out more of the brett character. What’s the difference? In general as we learned first hand from our previous beer tastings with Almanac, the younger the beer, the more fruit will come out. The older, you will get more of those “funky barnyard” type flavors. Time to taste and see where this beer is at in its life cycle. If you have any ideas for future episodes of “Give It A Shot” or just have a question, you can always send us an email to AboutBeverages@q.com.
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Link Lounge
Here are the links to the things we talked about during the podcast.
Tasting Notes – Boulevard Brewing Saison Brett 2014
