Tempest is marking time in more ways than one these days.
- Tempest recently turned eighteen months young.
- It’s been far too long since I’ve been at my keyboard. April and May kept me busy with our local homebrew club, as did interview preparation for a new job. That latter effort paid off.
- Tempest might take on a decidedly Euro flavour over the next few years, for in a little over three months I start a new position in Vienna.
Time to celebrate! For Tempest’s eighteen-month anniversary, I opened a 2013 Brett-Saison from Boulevard, and compared it with the notes I scribbled last November on a 2014 Brett-Saison a friend brought over for dinner. File these notes under cellaring –– another means of marking time.
Cheers to you for reading over these past eighteen months!
Before we get into the Brett-Saison, here are a few highlights from the past six months.
Let Us Now Praise Famous Lagers: Your Saturday Six-Pack (Vol.3): Why? Because we really can’t drink too many lagers in one lifetime. For those who still need convincing, this 6-pack takes a few steps beyond the golden and the fizzy.
The MaltHead Manifesto: A tongue-in-cheek defense of malt over hops.
Five Ways to Become a Better Drinker in 2015: The take-away: glassware and serving temperatures.
New York’s Finger Lakes Region: A Back-Road Craft Beer Tour: Everything you need to know for your summer escape from the city.
A Taste of Oklahoma in Six Glasses: Who said there was nothing to drink in Oklahoma?
Spreading Good Cheer with a Tankard of Mulled Beer: ’Tis not quite the season, but tuck this recipe away for your winter entertaining. You won’t be disappointed.
Heading to Colorado this summer? Be sure to stop in at some of the breweries and brewpubs that I visited for my Northern Front Range series.
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And now for that Saison-Brett that has been waiting patiently.
Boulevard’s Saison-Brett is part of this venerable Kansas City brewery’s Smokestack Series of beers. The Saison-Brett begins its life as the already-excellent Tank 7 Farmhouse Ale before the brewers save some of it for dry-hopping and inoculation with Brettanomyces at bottling. Boulevard allows the bottles to condition a subsequent three months before release. The result, if you drink it within the first six months of release, is a vivaciously fruity-spicy beer with the first murmurings of Brett.
The 2014 vintage (April release) that I had in November 2014 was an appealingly luminescent honey-gold beer that exuded bright pineapple and passion fruit notes limned with suggestions of tangerine zest. The nascent Brett character evoked memories of hiking through Alpine meadows on a hot summer afternoon, and a hint of honey sweetness on the palate added a beguiling roundness to the effervescent and peppery-dry palate.
If you have the patience and inclination, cellaring will greatly alter the character of Boulevard’s Brett-Saison. Notice I didn’t say improve or enhance, but nor am I suggesting that the beer doesn’t gain in complexity with time. What you decide to do with your newly-purchased bottle of Saison-Brett will depend on what kinds of sensory qualities you’re after –– one of the joys of experimenting with age-worthy beers!
Fast-forward seven months. The Saison-Brett I have before me is a corked-and-caged 750mL bottling from March 2013, purchased in spring 2014 and cellared until now. Two-odd years removed from bottling, the vibrant fruit that marked the younger version has faded, replaced by predominant Brett notes of old hay, dusty blankets, farmyard, and a mixture of bandaid and allspice. Faint tropical fruit shimmers around the edges.
Age-worthy beers tend to open up and develop in the glass in ways similar to wine. After a few sips of this very dry beer that swirls together flavours of dried hay, dried flowers, and a slight echo of honey on a bracingly bitter palate that also offered up Seville orange marmalade on the finish, I turned my attention again to the aromas. And caught my breath after writing that sentence.
Orange zest. Dried flowers. Sagebrush. It’s as if the vivid tropical fruit of the younger version has given way to fields of herbs in dry Mediterranean climates. Head a bit north in Europe and you’ll find the muskiness of northern French apple cider alongside subdued coconut-citrus and lemongrass intertwined with hints of German Riesling (apricot and slate). Another round of sips reveals layers of white pepper and a nutty bitterness reminiscent of apricot kernels to match the flinty-dry minerality.
German Riesling meets Mediterranean summer fields and northern French apple cider? Why not.
(He’s making this stuff up, isn’t he?)
The verdict: The aged version of Boulevard’s Brett-Saison is nothing if not complex, but it’s a complexity marked less by the spirited fruitiness of younger versions than it is by a richly expressive Brett palette (meadows, hay, dried herbs and flowers, and nuanced fruit). For all the beer’s complexity, though, the bitterness of the aged version borders on distracting. That said, I wouldn’t discourage anyone from buying a bottle and forgetting about it for a year or two, especially if you’re a Brett aficionado and are willing to embrace the bitterness and dryness of the aged versions.
2014 Brett-Saison (consumed within six months of release): Two Tankards
2013 Brett-Saison (consumed two years and three months after release): One Tankard
On the horizon: I’ll be setting out on a road trip from Oklahoma to Upstate New York in the next week or so, and will also head to Vancouver to visit family and friends before relocating to Vienna in mid-August. I’ll try to write two or three articles per month between now and early autumn. They’ll probably come out in short bursts whenever I can find the time to write, so check back periodically.
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All images by F.D. Hofer.
© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.