Elle starts as a saison that is fermented in stainless with a mixed culture of classic saison strains, wild yeast, and bacteria. The beer then rests in a foudre for 6 months gaining oak notes and a rounded acidic profile.
Les Saisons (The Seasons) is a series of barrel-aged rustic style ales that are fermented with Brettanomyces and Saison yeast, then dry-hopped to give aromas of the season. Our Spring 2016 release uses East Kent Goldings and Hallertau Blanc hops to bring a fresh floral note. The combination of the barrels and yeast provide an earthy wine character and a...
White Picket Fence is brewed with the addition of wheat, oats and rye and fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning
Perennial Glitter And Gold 6,5% Perennial Artisan Ales / St. Louis, Missouri, USAA Midwest bière de miel brewed with Missouri honey, a good grip of spelt, and flaked oats. Soft and billowy, yet intensely floral.
Council Brewing's Beatitude Tart Saison: Beatitude is the French word for bliss which is what we float away on whenever we enjoy this specially brewed beer. This Tart Saison is brewed in the Belgian tradition of tart farmhouse ales.
Beatitude Tart Saison is a true wild beer using a traditional mixed fermentation of Saccharomyces, Brettanomyces, and Lactobacillus. We use real mango fruit (no extracts) giving this sour and sessionable beer a juicy mango forward aroma and flavor.
Ale brewed with Styrian Golding hops. Triple fermented first in oak tanks first with a Belgian yeast, second in French oak chardonnay barrels with brett, finally in a bottle with a third yeast for natural carbonation
Farmhouse ale with roselle hibiscus. To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of hibiscus per barrel
Brewed in collaboration with our friends at Ladyface Ale Co, and Strand Brewing Co, to celebrate each of our 6-year anniversaries. This Belgian Golden Strong Ale was bottled with Brettanomyces to add complexity, so it could be enjoyed within six days, six weeks, six months, or beyond.
The name for this beer is a reference to the unique and delicious Vin Jaune wines of the Jura region in France. It started life as Belgian-style tripel, and after two years of maturation in dry sherry barriques it emerged as a light amber colored beer with strong oxidative notes of almond, hazelnut, and oak.