Trophy winner at the New Zealand Beer Awards this year in the Specialty and Experimental category — which rather aptly describes the beer in question:  a rye saison (7.4%) brewed on top of an organic feijoa cider, utilising a wild ferment.  The result is a beer with a supremely broad spectrum of flavour that dances over the divide between wine and beer.  The cider drives the nose, with pungent (but not dominating) feijoa over a tangy sherbert zing and a light, nimble barrel funk.  Brood Fermentation brewer Lauren Yap describes their saison as “crunchy” and that’s exactly the texture that underpins the fresh and boisterous flavours on the palate.  The sturdy and sumptuous backbone of grain supports the host of lofty citrus and floral flavours produced by the wild ferment.  In lieu of significant bitterness, a lightly tannic brett character tightens around the finish while the lightly medicinal rye adds warmth and length.   

A strong saison that carries its significant presence with a masterful poise and elegance.  Difficult to recommend more highly.

brood fermentation