Now here’s a saison with all the trimmings.  Fermented with a mix of Brettanomyces and conventional Saccharomyces, then aged for a full year in ex-bourbon oak.  The wood is hugely expressive on the nose, casting a layer of spicy vanilla and buttered popcorn over the sharp lemon citrus and subtle brett funk.  Initially gentle and curiously light-bodied (6.2 per cent), the palate has more citrus and a light drying tartness.  The flavors gently unravel into the finish, revealing oak tannin and char alongside citrus blossom and elderflower.   Big, long and complex; possessing many of the esoteric flavors present in barrel-aged sours without any particular sourness of its own.  A great one to take one’s time with and really get into that complexity.  Just make sure that bottle is fully settled out and decant carefully; there’s heavy yeast sediment here and too much in the glass will dominate the flavour.

What’s on offer at Beervana

I’m already licking my lips at what’s on offer at next week’s Beervana festival in Wellington next week.

Boneface The Wolf Bites Back Triple Cold IPA

Boneface The Wolf Bites Back Triple Cold IPA is a complex mix of sharp citrus and softer tropicals, with pungent rosewater and light malt sweetness.

Best in Black: Stout Challenge

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Hop Federation Glory Glory West Coast IPA

I love the team at Hop Federation and I think they love me because they are always looking after me with beermail and in today we have their latest westie, Glory Glory, their entry to the annual Malthouse West Coast IPA challenge and if my palate were the judge, this...

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Parrotdog and Boring Oat Milk have joined forces to make Boring Beer, an oak milk hazy IPA that is anything but boring.

Kainui back to the big time

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