Oak Fermented Dark Saison W/ Brettanomyces
Hi-Wire Brewing

750ml cork and caged bottle. Batch #1. Served in a snifter glass.

Pours a clear darker amber caramel body, one finger thick white head, lots of lacing, good retention, thick filminess. Smell is of lemon, leather, grain, touch of lemongrass, oak. Standard Brett, very hard to miss. A bit of hay also. Flavour is leather, lemon zest, grass, oak, light graininess, a slight booziness. Mouthfeel is medium-lighter bodied, fair carbonation, a bit astringent on the backend with the grassiness and leather.

Poured into a Duvel tulip. No freshness date.

A- Pours a reddish dark amber color with a full inch of off-white head that retains very well before becoming a thick ring around the edge of the glass and a full sheet of surface foam. Semi-resilient lacing leaves a broken ring behind.

S- Moderate Brett aroma plus some soapiness.

T- Soily yeast flavor plus some light toasted malt. Slight hop bitterness and there's that soapy quality again. Alcohol is well-masked.

M- Spritzy from the medium-high carbonation and a body leaning toward the lighter side.

O- A decent effort but it's nowhere near the depth and complexity of other well-made Brett beers. had this and the sour and I'm of the opinion that Hi-wire should stick to what they're good at: lagers and hoppy beers.