Tuesday, August 20, 2013

570. Crooked Stave Surette Provision Saison

We finally got our hands on some Crooked Stave beers: we tried Vieille on Sunday, and tonight is Surette. Chad Yakobson is the current poster-child for Brettanomyces brewing, so why the hell wouldn’t I be excited? If you’d like to get all old-school, feel free to check out the Brettanomyces Project as well. Colorado never tasted so good!

Surette pours a hazy yellowish tan accompanied by a thin white head that reduces quickly to a ring with several wispy islands; the nose is bright and sharp, with soft oak and a slight smoky adhesive phenol tang along with musty earth and citrus. Flavors start with doughy malt and citrus, progressing into a tannic oak bite with lemon in the middle, and running into some slight dirty band-aid flavors ala a Flanders Red in the finish, including the dark fruit and slightly vinous character of those beers. The combination of earth and lemon-y citrus found in the nose continues in the body, both in the front and the finish, while the mouthfeel is rounded and bright. I appreciate the creamy and yet bright sensations on the palate—a combination created by the carbonation, oak, and yeast—precisely because of the body it gives the beer while still allowing the flavors to sing. The beer also improves as it warms, blending delicately together across the profile. Surette has alluring and interesting flavors, and comes across cleaner than one might expect—it certainly points to the exciting possibilities of Brettanomyces-only fermentation. I did like Vieille more than Surette, but we will certainly be seeking out both again, as well as any other Crooked Stave beers we can find.

From the bottle: “Surette is a provision Saison with a tart and vinous character from extended barrel age.”

From the Crooked Stave website: “Wood Aged Farmhouse Ale brewed with Malted Barley, Wheat, Oats, Rye and Spelt. This beer is a recreation of early 20th century farmhouse provision ales. Surette was fermented and aged in our large oak foeder with Brettanomyces and Lactobacillus naturally present. The secondary fermentation with these critters creates complex aromas and a slight tartness.”

ABV: 6.2% 


No comments:

Post a Comment