The two bottles I've had were just a tad under-carbonated. Not flat, but needed just a little bit more. I think I like the original Surette better because of that
My bottle was pretty much flat as well. I poured that shit hard and got no head, just a little ring around the glass. I really thinkthis brew would benefit from more carbonation, but it was still pretty great. Thanks for sharing guys.
I thought I read somewhere that Chad said that the small amount of carbonation was done on purpose? Let me see if I can find where I saw that the other day... EDIT: From their Facebook page "Traditional Saison was lightly carbonated at best, just like Lambic.. Only bottles were carbonated after some time conditioning, and even this was not until late 19th centurary early 20th. In great occasions Saison was even blended with Lam bic. Surette Reserva is an artisanal authentic rustic Saison and on draft meant to be flat with just a hint of natural carbonation. You missed experiencing a true 19th century Saison, unlike the modern examples which are not respectful of true Saison. But if the server doesn't understand that, then it's hard to know what one is getting.." Sounds like that might be the case only for draft though so I'm not sure on the bottles.
bottles have been pretty good for me, carb is similar to some lambics like Hansenns, which is nearly still. taps have been just flat, even under pressure they never perked up
My bottle had lower carbonation than I expected, but I didn't mind it. I thought it fit well with the style.
