Brett Saison
Buoy Beer Company

Pours a slightly hazy amber with adequate foam in the Stella goblet. Moderately tart. Actually some fruity taste, which the brewer describes helpfully as "conditioned on stone fruit." Perhaps more lactic than bretanomyces. This is more like a very Wild Ale and I call it almost entirely unlike a Saison.

Lingering acidic finish along with the nose of fermenting fruit, and a whiff of vinegar. Actually fairly drinkable if you like the acidic stuff. From the 16 oz can purchased at John's Marketplace. Dated 06/07/21.

Can from Market of Choice.

The nose has a lot of sharp stone fruit, bright, sharp, tart, with yogurt and Brett. Honey, orange, mild funk that's earthy and lactic. The palate opens tart with moderate lactic acidity, yogurt, some honey and peach. Fresh, ripe and tart stone fruit. Drying, tart, acidic on the finish, a bit harsh. Tasty!

Beautiful polished 24 carat body. Crystal clear, and I mean finger print see though the glass kind of perfect. The thin white foam dissipates in a flash, like a pool of gasoline when met with lit match. Champagne like bubbles constantly rise to a purposeless demise, as there is nothing above to support.

Green grape skins and tart apple peels blend nicely with some sweaty sock funk in the aroma. The slightest note of fresh oak staves and a touch of crushed cereal grain. This smells wonderful.

The first note-able and unique flavor is dill. Yeah, dill. And it's the perfect compliment to said crushed grains. The tartness rings and holds true to sour perhaps even unripened grapes and granny smith apples. Oak, a little funk, and some white pepper make for a refreshingly delicious end.

For these flavors and aromas, this has just the right feel. It is so refreshing. Light and superbly crisp with a tingling carbonation, mild but established tartness, and fresh and spicy finish. A trio of balance including sour, sweet, and spicy, the lack of bitterness has no effect.

Another wonderful Buoy beer. The first of their Foeder Series gives great promise for the future of this program.

Cheers.