Saison Brett
Brasserie Trois Dames

RB transfer

Pours a clear amber color with a slight head and lacing
Aroma has slightly tart lemongrass and fruity hints
Taste has a tart lemongrass and fruity flavor
A light bodied decently carbonated beer
A good Saison

A: Pours with a hazy orange color. A small white head forms and tries to rise to about a finger, before it peters out to nothing. No lace left behind. No real visible carbonation from the look, but not necessarily a detriment.
S: Musty basement funk. Overripe sour apples and pears. Along with a white peppery spice. While not an overly complex nose, it is very aromatic.
T: That musty basement like funk again, then a big puckering acidic sourness. All the yeast and bacteria are in full force here. Tart apple skins and pear juice. At first, I wasn't the biggest fan as the sourness was too intense, but after getting acclimated I have really come to enjoy this.
M/O: A medium body with almost no carbonation. With a wonderful dryness. While I normally would ding something like this a lot for the lack of carbonation, the puckering acidic dryness makes up for the lack of crispness. A nice sour Saison to sip on.

Almost like a still Gueuze. Certainly an interesting take on the style, and I am enjoying this. My score is kind of all over the place, as this is hard to pin down. Regardless of my actual score, this is enjoyable and something I would recommend if Wild Ales and Lambics/Guesuze styles are of interest to you.

 

 

 

The resemblance to a gueuze (and a good one specifically) is remarkable! Not surprising really given the use of brettanomyces bruxellensis and brettanomyces lambicus in this beer. It pours orange with virtually no head or visible carbonation. The aroma is of huge (but not overpowering) horseblanket and barnyard. Not much in term of bandaid or plastic. The taste is sour upfront, with notes of unripe apricot and some lemon/citrus. Fairly dry finish. Virtually no carbonation bite. Medium body. A seriously fun beer that resembles little a typical Saison.