Best Quote During Tasting
The Japanese suicide thing or the dead baseball announcer?
|So much about this beer is exactly what is printed on the label. You can smell the rye, you can smell the brett character (earthy, slight cherry, wet hay) and there's even some lemon breaking onto the scene. Another fun bit is that aside from the rye, you get some nice bready, pie crust and biscuit notes from the malts that aren't rye. There's no tartness on the nose which was expected considering no bacteria (beer bacteria like lactobacillus or pediococcus) were used. People sometimes confuse "brett beers" with "sour beers." This one is just brett.|
|This one is the most clear of the beers that I've had from Bruery Terreux thus far but it still has a haze to it. The bright white head was HUGE, I mean, 4 fingers huge when poured into a tulip glass. I did a heavy pour to see how the head sprang up but quickly had to inhale the foam from the rim of the glass to keep it from spilling. The bubbles stuck to the glass after each sip and the head never fully went away.|
|The beer definitely has an earthiness (yes, "barnyard" or "horse blanket" could be used here as well) to it that slightly overshadows the citrus and cherry flavors. All of those thing can be attributed to the yeast. The rye is actually not that big of a player here although it is perceptible. The other thing I'm getting is some sweetness from the malts. It's kind of like toasted bread in it's depth but not its exact flavor (I know that doesn't make much sense.....sorry). The finish is sweeter than expected although it is semi-dry.|
|Despite the huge head that this beer was poured with, the carbonation is appropriate for the style at medium+ and the body is medium. It's bigger bodied than I anticipated but that's not a bad thing for this beer.|
|Saison Rue is a French phrase that translates to "Season Street." That doesn't mean anything in this review, it's just something that's true. Anyway, the beer was good and something that I could drink a few of with ease. At no point did I taste or feel the 8.5% ABV that it carries with it. The really shocking part was how much body it had for being a brett beer. Brettanomyces is used to eat up sugars that normal beer yeasts can't. More eaten sugars = less body and a drier beer. Saison Rue is a bit of an anomaly in that both of those things didn't hold true although there was still big brett flavor. At a bar, I wouldn't just have one glass, I'd have a couple before I moved on to try something new.|