Someday: the 20s
Middle Brow Beer Co.
- From:
- Middle Brow Beer Co.
- Illinois, United States
- Style:
- Belgian Saison
- ABV:
- 6%
- Score:
- +7 ratings needed
- Avg:
- 4.1 | pDev: 3.9%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Nov 15, 2022
- Added:
- Sep 16, 2022
- Wants:
- 0
- Gots:
- 0
NO SCORE
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Our mixed cult, foeder-aged, solera saison.
Recent ratings and reviews.
Reviewed by Beginner2 from Illinois
4.01/5 rDev -2.2%
look: 3.5 | smell: 3.75 | taste: 4.25 | feel: 3.5 | overall: 4.25
4.01/5 rDev -2.2%
look: 3.5 | smell: 3.75 | taste: 4.25 | feel: 3.5 | overall: 4.25
Had on tap at Middle Brow (while picking up my birthday pizzas.)
I agree with emerge077's styling of this as a saison (even though a precursor Someday is styled as a Wild.)
However by styling The 20s rendition as a saison, it does not compete with Saisons in Looks (too little protein foam) and in how it Feels (too few bubbles.) Otherwise, enough fruit in the nose. The Taste balances the tart well with the malt. Overall, I continue to like Middle Brow as my "community fermentation center" (great pizza and bread coupled with decent beer), but I still long for Robyn (their nearly world-class saison that has not been replaced in their line-up.)
Finally, I cannot explain it... but Middle Brow shows how brewing can be tailored to their baking. It's in the yeast.
Sep 29, 2022I agree with emerge077's styling of this as a saison (even though a precursor Someday is styled as a Wild.)
However by styling The 20s rendition as a saison, it does not compete with Saisons in Looks (too little protein foam) and in how it Feels (too few bubbles.) Otherwise, enough fruit in the nose. The Taste balances the tart well with the malt. Overall, I continue to like Middle Brow as my "community fermentation center" (great pizza and bread coupled with decent beer), but I still long for Robyn (their nearly world-class saison that has not been replaced in their line-up.)
Finally, I cannot explain it... but Middle Brow shows how brewing can be tailored to their baking. It's in the yeast.
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