Caeymaex (2024)
Brasserie Fantôme

To say this didn’t go well is an understatement...

I had been warned this was a gusher, but the fresh coat of Fantôme Farmhouse that now cascades down my backsplash and fridge will say with confidence that I heavily underestimated this one.

The sediment I had carefully looked to avoid blending with the beer quickly became a thought of the past as I shouldered my dogs out of the kitchen to contain the rust-hued river of Dany’s hard work.

And alas, all that remained in the glass was about 4oz after half a roll of Bounty and a Cedar-O mop took care of the rest. BUT, the beer itself was still incredibly intriguing. Distinctly spicy, malty, and with the nose trailing hints of oxidation. The palate brings that same malt-forward profile but adds nice layers; bright citrus fruits & strong spice that even brought noticeable heat to the back of my throat. Dany you’re such a rascal, did you put chilies in here?? Maybe just heaps of black pepper.

Either way, still a fun one. Will report back in a couple years when I have built back up the courage to open another.

Bottle was a spectacular gusher, first of all. Managed to save about half.
After foam settled, dark orange-brown color. Aroma of spice and fruit. Taste is slightly sour and spice, followed by pleasant bitterness. Really good, will try again but will open over a basin instead of the sink.

Poured into a Fremont small snifter. Pours a lightly hazy, medium to dark brownish orange with very active carbonation strings and a fine, three finger head with great retention and thick chunky lacing. Aroma of grainy malt, rye, wheat toast, cracked wheat and mineral. Flavor is grainy malt, saison yeast, rye and brown bread toast, fresh cracked black pepper, hints of jalapeno and a touch of funk and earthiness. Sharp black pepper bite and flavor in the finish; dry. Medium bodied with light to moderate creaminess. I was bemoaning the lack of medicinal herbs in the last few Fantômes I've had and upon opening this one, figured there wouldn't be much in this one either, which turned out to true. But true to this brewery's ability to surprise, instead there is an excellent and authentic black pepper character that is wonderful, building and lingering into the finish. The base saison has fine dark bread and cracked grain elements too which match the dark color. A beautiful thick and creamy head redeems the somewhat muddy look of this brew. I was just shaking my head each time I had a sip; it didn't seem like this should work, but it does. At the top of my favorites from Fantôme in the last year. Not for the pepper and light pepper bite averse, although it's well handled, like properly ground fresh pepper on a salad. I'm a fan. I loved the Magritte/Van Gogh (Dali too?) pastiche label too. The store I bought it from warned me about possible gusher reports from other people, but this was uneventful on opening although it's obviously well and actively carbonated. I won the lottery this time. I means there will still be bottles left for the future.

Had on tap. Murky orangey brown body with a finger or two of cream colored foam and trace lines of lacing. Smells of fall grains with mild Belgian yeast and candi sugar tones, with a touch of brown bread, earthy spices and dry earth. Taste is not as complex but more potent overall: candi sugar with toasted caramel plunge into a bath of belgian yeast laced with spices that carry a wintery tone, slight earth and a kiss of plum on the finish. Feel is yeasty and full but stay light with a robust edge from the spices and I could have sworn rye but apparently that is not here but it sure feels like it. Unique and historical

 

They say that beer is the common man's beverage, but what would it taste like if brewed to celebrate the peasant class? Such celebrations exist with Fantome and their spicy saison reimagined.

And its with a rusty chrome and finely silted pour that Caeymaex '24 finally pops, spills and pour in such celebratory fashion. As a rocky slightly sepia-stained from sits atop, the nose is stricken by the strong spices that decorate the nose, steely grains, toast and peppercorn leading the way. Scant sweetness grazes the tongue with a dry caramel and toast character in its initial taste.

As the bubbles hurriedly carry away what little sweetness is present, the middle palate settles on a dry and toasty taste redolent with bread crust, rye and husk. A milder fruitiness of date, apricot and pineapple all share a dried character before the dominant spices arrive. Strong flavors of peppercorn, near cumin, white pepper, a hint of holiday spice and suggestive light capsaicin tease the tastebuds before a moderately bitter, bone dry and yeasty, spicy finish.

Dry, rustic and distinctive from start to finish, the ale is a history lesson for the palate, carrying an arid and warming character throughout is what could perceivably be a type of beer from the middle ages. And that is the time honored character that Fantome keeps alive.