“Triticale, a hybrid of wheat and rye, is used in this farmhouse ale. A superbly dry but refreshing beer with funky yeast character.”

Glassware: Tulip.

Appearance: Slightly hazy deep orange complexion topped off by a finger of finely beaded head. It slowly peels off and settles to a fine filmy overlay. Excellent lace work left behind.

Aroma: Nice and bright, a little funky, a little zesty. Triticale is an ingredient we’re not all that familiar with but some quick research reveals that it’s a hybrid of wheat and rye. The aroma as a whole is quite restrained so it’s difficult to get anything assertive from it. Alas, we’re picking up mostly orange citrus i.e mandarin, tangerine, earthy spice, black pepper, wholemeal bread and a really subtle hint of candied lime.

Flavour: Same issue around the lack of intensity. There’s nothing that overly stands out other than a mellow blend of orange citrus, lime zest, earthy and peppery spice, nutty malt and wholemeal bread crusts. Don’t get us wrong it’s a pleasant flavour profile, we just wish they’d dial up the vigour. Also, where are the conventional saison qualities? In a rather non-eventful finish there’s still no clear saison flavours.

Mouthfeel: Smooth, flinty, dries a little in the swallow. Mild-moderate body, perfectly carbed. The 4.8% ABV was surprisingly low.

Overall: Our last little foray into this rural Victorian brewery. This one comes with the only set of gold medals (AIBA). It’s baffling to be honest, as it’s a very pedestrian interpretation. Hardly memorable.

“A classic Farmhouse Ale. Light golden colour, fluffy white foam, effervescent carbonation. citrus, orange, peach, and spicy. Subtle bitterness. Dry finish. A perfect pairing for oysters, scallops. Gluten reduced.”

Glassware: Tulip.

Appearance: Slightly hazy deep golden pour with a light and frothy three finger head. It gradually peels off and leaves blotchy lacing on the glass.

Aroma: Very conventional take. It has that ideal farmyard funk in spades. Packed with spicy and fruity yeast esters, orange blossom, candied citrus, banana runts, coriander and wheat grains. Picking up more nuanced notes of Angostura bitters, a musty dryness and aged riesling. Very impressive aroma. Balancing the bretty/funky characters with the fruity and spicy notes with ease.

Flavour: Very dry from start to finish. Quite a complex number actually. Upfront it’s a blend of semi-sweet honey malt, wheat/cereal grains, mixed citrus, florals and herbal spice. As it progresses the dry, musty and bretty notes come forward, crossing the mid then leading into a rather dry, spicy, funky and fruity finish which lingers.

Mouthfeel: Light on, dry and spritzy. Light-moderate body with a lifted Co2. The 6.5% ABV is pretty well concealed.

Overall: Our 2nd crack at this WA brewery. The head brewer certainly loves his Belgian style beers…can you blame him?! Very tidy Saison here. Kudos Artisan.

“Bright, airy, like a fresh afternoon breeze on a warm spring day. Ripe wine grapes, citrus, tropical notes on the nose, spicy notes, pepper, clove & star anise. This beer was crafted with Belgian pilsner malts, Australian rolled wheat & Aromatic, Motueka Hops & Nelson Sauvin.”

Glassware: Teku.

Appearance: Bright golden pour with a soft haze. It forms a big and frothy three finger head which slowly deconstructs. Not a whole lot of lace to be seen though.

Aroma: We’ve been impressed with every Saison these guys have produced previously so we’ve got high hopes for this Nelson Sauvin-laden expression. There’s a lot happening…it has a notable barnyard funkiness mixed in amongst fresh lime juice and zest, gooseberry, green grapes, apple juice, hay, wheat grains, peppery spice and clove. A DMS-like sulfuric note intensifies as it warms. Not bad.

Flavour: There’s something that’s not quite gelling here. Nice and fruity upfront, crisp and zesty as it shifts into the mid. A subtle tartness and a dry, earthy and funky note that hits a bit like a dry champagne enters the fold…must be the yeast profile. That’s where it’s losing us too. Once it dries out it stays bone dry and finishes with a slightly artificial sweetness that lingers.

Mouthfeel: Kinda mineraly and effervescent with a lifted Co2. Mild-medium body with a well integrated 6.8% ABV.

Overall: It’s been a long time between drinks for us and Fontaine so we must admit it was a tad disappointing to return to this average Saison. Especially after a three-year spell!

“Jackie O’s sour program started in 2008 with 3 carboys, a few smack packs of culture, and a little luck. Over the years, it turned into a few dozen barrels in the brewpub basement, then a dedicated barrel warehouse with 400+ barrels, and now a thoughtfully designed room for mixed fermentation. The L shaped room encompasses primary mixed fermentation, secondary souring/aging, and packaging on a sour beer only bottling line. Stainless tanks and large oak foudres line the walls with countless passion projects.”

Glassware: Teku.

Appearance: Slightly hazy light golden pour with a short white head that gradually forms a collar. Reasonable lace work left on the glass as we imbibe.

Aroma: Super funky. Probably leaning more to the lambic side than saison. Sharp sour apple and white wine vinegar tickles the nostrils immediately. It has a bit of that sweaty and manky funk happening too. Horse blanket, lemon rind, black pepper, grain husk, angostura bitters and kaffir lime all in support. Can’t ignore the lovely mustiness of the oak as well. Brilliant aroma.

Flavour: The sour acidity hits hard upfront but it tapers off rather quickly, allowing the taste buds to revel in the tangy, sweet and tart flavours. It has definitely flipped here, it’s now more saison than lambic which is a very impressive trick by the brewers. Bright zesty citrus, cereal grains, orchard fruits, peppery spice and white wine roll effortlessly into the tart, fruity and slightly funky finish.

Mouthfeel: Crisp and mineraly with a notable acidity. Light-moderate body with a sparkling carbonation.

Overall: We dig it. Love the switch between aroma and flavour. It was complex and well structured yet remained crisp and approachable. Solid offering.

“Continuum is the follow up to the first beer we ever brewed, Foundation. A farmhouse ale open fermented with a Belgian Saison yeast strain, then aged in oak barrels with Lacto souring bacteria and Brett yeast for 16 months. Very dry, highly carbonated with pleasant acidity and fruity and spicy yeast esters.”

Glassware: Teku.

Appearance: Golden yellow pour with very little Co2 activity. Literally zero head retention so zero lacing was to be expected.

Aroma: The lacto sourness is picked up immediately. It has that subtle mustiness along with damp sauna room and cheese cave. We’re picking up some white wine vinegar and lime juice as well. More conventional Saison notes of Angostura bitters, farmyard, wheat grains, peppery spice and orchard fruits also coming forward. Just the slightest oak accent too. We must say it’s a really impressive aroma.

Flavour: Not quite as much character and cut-through as the nose but there’s still plenty on offer. It kinda does this role reversal where we can taste the classic fruity esters, Angostura bitters, wheat grains and spice then the musty, damp and oaky qualities form late and finish it off. Rather dry, not only in the finish but throughout.

Mouthfeel: Light on and mineraly with a very mildly sparkling Co2. The body is firm and the 6.4% ABV is tucked away nicely.

Overall: Another fine addition to this brewery’s bag of tricks. We really dig the use of lactobacillus in it…the end result is this kind of 80% Saison/20% Lambic blend which gives it some real depth and sophistication.

“A crisp beer brewed in a traditional style, fermented in large egg shaped fermenters letting the yeast develop a distinct & unique flavour profile. The vibrant citrus & floral notes pair perfectly with a cheese plate or shellfish.”

Glassware: Teku.

Appearance: Light straw golden pour with a moderate haze. It constructs a humongous four finger head which gradually recedes. Thick blotchy lace clings to the glass as it subsides.

Aroma: Jeez on first acquaintance one could be excused for thinking they had a Wildflower or La Sirene in their glass. This smells top shelf! Super earthy and bretty with strong barnyard funk, pot pourri florals, lemon/lime juice/rind, peppery spice and bubblegum. Big impressions of hay and straw, bush honey, Angostura bitters, five spice/clove and aniseed. Some light estery orchard fruits knocking about as well. Love it!

Flavour: Not as well structured or as streamlined as the aroma but it still offers a damn fine amount of earthy barnyard funk, wheat grains, hay/straw, semi sweet honey and slightly tart and tangy lemon, lime and rind. Quite floral too. Definitely hits a dry and spicy note midway with a flutter of orchard fruits peeking through. Nice crisp finish with lingering citrus and dry peppery spice on the back end.

Mouthfeel: Fairly light and flaky. Very effervescent. Moderately bodied and the 6% ABV slots in nicely.

Overall: A very nicely composed offering. As we’ve said already these guys bat well above their average. Some Saison’s we get from well established breweries are junk and these guys are only just starting out and it seems like they’ve been brewing Saison’s for decades. Keep em coming!

“Incantation is back! And now in very shareable 750ml bottles! Brewed with pilsner malt, raw wheat and flaked triticale and fermented out completely dry with a mixed culture grown up from various sources in our lab. Pouring golden straw in colour with a gorgeous white head, fresh lime, dandelions, and hay on the nose, a firm bitterness, dry with plenty of funk. INCANTATION. Designed to share!”

Glassware: Teku.

Appearance: Wow it’s unbelievably light with a fair bit of cloudiness. It actually looks like a cloudy apple cider. Just with a lot more head…and decent lacing.

Aroma: Very delicate with a whisper of tart citrus, raw earthy grains, sulfates, brine/salty water and a really subtle peppery accent. We keep picking up this somewhat chemical note too, kinda like chlorine or gas. This is literally the first time we’ve ever said a beer smells like gas. Also getting a strong scent of either horseradish or freshly chopped turnip. Also a first. Weird, weird aroma. Can’t say if we dislike it or hate it yet.

Flavour: Tasting a bit more like a Farmhouse Ale now. Lots of dry and musty barnyard, earthy grains i.e straw, wheat and hay, soft citrus notes and lemon curd. Still tasting the mild chemical notes here and there which to be quite honest is a huge turnoff. It’s just super earthy, grainy, some rolled oats and water crackers messing about. Not much (positive) to say about the finish unfortunately.

Mouthfeel: Very light, crisp and crushable. Nice spritzy Co2, light body. 3.4% ABV.

Overall: Yeah this will be our first and last Table Beer. We’ll admit we know very little about them other than that they’re originally from France/Belgium and they’re best paired with food. There’s little wonder why the beer needs to be paired with food as any extra flavour will help. A lot!

“Barrel-Aged Saison Blend with Apricots and Mosaic Hops.”

Glassware: Teku.

Appearance: Nice bright golden complexion with next to no head. It quickly forms a thin collar which doesn’t produce any lace as it subsides.

Aroma: Well what it lacks in head is surely made up here! There’s so many aspects but they all come together to create this unique Saison/Gueuze amalgamation. Initially we get a semi sharp lacto sourness but right behind it are the sweet yet savoury apricots, delicate tropical fruits and herbal spice from the Mosaic hops, lemon sherbet, straw, hay and wheat grains. Just a hint of damp oak too. Delightful!

Flavour: It’s almost overwhelming we don’t know where to start. There’s a little switcheroo to begin with…first we taste the apricots, peach, mild tropical fruits and lemon then the lacto sourness spikes. It’s only short-lived though and as it tapers off it’s replaced by damp oak, wheat grains, hay/straw and a bit of funk. It then draws out on a lengthy finish of apricot, tropical fruit and oak.

Mouthfeel: Fairly light, crisp and refreshing with a mineraly texture. Nice vibrant Co2, mild-moderate body. The 6% ABV fits in neatly.

Overall: We wish PC’s sours were more readily available here in Oz. We seriously love the how they blend Wild Ales, Saisons and Gueuze together like this. Brilliant offering.

“Our saison is brewed using pilsner malt, unmalted rye and raw wheat and in conjunction with natural carbonation in the keg, pours a lovely golden straw colour with a soft, pillowy head. By combining 2 saison yeast strains, Constant State has a very aromatic & complex flavour profile of pear & citrus balanced with peppery/earthy notes. These flavours are complimented by the use of New World European hops late in the brew to enhance the fruity & floral flavours.”

Glassware: Teku.

Appearance: Slightly hazy sandy yellow with a creamy white head which swells to two fingers before receding. Excellent retention and lace work as we go.

Aroma: It’s got a real conventional quality to it. Heady wafts of brett and farmyard funk lift out of the glass with sturdy support from fresh lemon juice, lime zest, peppery spice, hay/straw, orchard fruits and delicate yeast esters. The malt bill is super grainy… spearheaded by wheat, subtle honey, crackers and spicy rye. Just a touch of Angostura bitters here too. Really digging this.

Flavour: The main thing that hits us first is the overall dryness. Traditional Saison’s are quite dry but this one is as dry as a desert. Picking up subtle champagne-esque tones initially which fold into the grainy wheat and peppery rye malts. It hits a rather earthy note midway as dried grass, hay and straw carry it forward into a bone dry finish where we finally get a glimpse of old lemon rind/zest.

Mouthfeel: Dry, grassy and almost nitrous. Nicely tempered Co2, mild-medium body. Only 4.7% ABV so the booze plays a very minor role.

Overall: This is our first crack at this Melbournian brewery. We like the look of them, we’re digging the whole old meets new vibe they’re bringing. While this Saison didn’t blow us away in the end we can see what they’re trying to do and we’ll be keen to give them another run. Not bad.

“This is the second in our series of Barrel Aged Specialty Ales. Felice was fermented and aged four months with Brettanomyces and Saison yeast in freshly emptied wine barrels. As a twist, Indian Long Peppers were added after barrel aging. A mix of tropical fruit flavors up front are complimented by an earthy and spicy finish on the palate. This complex beer reveals nuances and exotic whispers of clove, nutmeg, cardamom and black pepper that the ancient Long Pepper introduces.”

Glassware: Trappist tulip.

Appearance: Hazy burnished orange with a short and creamy off white cap. Fairly decent head retention with a wet and wavy lace being strewn down the glass.

Aroma: There’s certainly a lot going on here. Quite musty and earthy, ripe fleshy stonefruit, peppery spice, farmyard and horse blanket, candied lemon, banana runts, bubblegum, fennel and clove. Woah! Not to mention the more subtle notes of sherbet, floral perfumes, vinous oak and Angostura bitters. Well that is one incredibly complex and busy aroma. We’re loving it.

Flavour: Follows on from the nose with its sheer depth and hive of activity. Only the slightest sourness on the tongue as a wave of citrus, biscuit malt, fruity yeast esters and herbal spice washes over. Picking up the oaky and delicate vinous notes along with funky/bretty farmyard which leads to a somewhat tangy, earthy and spicy finish which lingers.

Mouthfeel: Nicely rounded, smooth and somewhat creamy texture. Medium body, mild-moderate Co2. The 4.5% ABV is interesting…they’ve managed an excellent weight and texture whilst keeping it so low.

Overall: A very edgy and clever take on a Saison. Lots of adjuncts i.e brettanomyces, Indian long peppers (which we couldn’t really uncover) and then aged in wine barrels. Despite all of that it still keeps a strong sense of classicism which we like. Solid offering.

“Unfiltered blonde beer with a touch of wheat and a strong bitterness. Brewed the good old way, it is very refreshing. The only Saison beer produced in the region of Namur! The foam and bubbles are delicate and fine. Balance is the key word for this beer. It shifts between floral aromas, lime, a little broom and a lace mouth, but is robust at the same time. Refreshing as hell, this beer takes us back in time.”

Glassware: Trappist tulip.

Appearance: Slightly hazy straw yellow complexion with a gigantic four finger head which slowly deconstructs. It leaves an absolute smattering of lace as it subsides.

Aroma: Really light and refreshing notes of zesty citrus i.e lime, lemon sorbet and subtle grapefruit/rind straight off the bat. Fruity herbals like lemongrass, freesia and lemon verbena, wheat grains, hay and straw, hints of black pepper and musty farmyard in support. As it settles the different variants of lemon (candy, juice, sorbet and rind) really begin to take shape. Very conventional Saison and we love it.

Flavour: While there’s an overall dryness to it the intensity of the citrus, herbals and orchard fruits almost trick the brain into thinking it’s heavier than it really is. The savoury wheat grains, slightly bready malts and spice swirl around while the kinda floral and earthy/musty notes develop late and shift into the light and zesty finish.

Mouthfeel: Fairly light on and mineraly. There’s a nice spritzy Co2 and the 6.4% ABV is nicely poised.

Overall: This is end to end classic Saison. Maybe with a touch of Witbier but in texture only. We couldn’t think of a better beer to match this unseasonably warm spring-like weather. World class stuff.

“Brett saison with sour cherries and cranberries added during aging in oak barrels.”

Glassware: Teku.

Appearance: Mild-medium amber with a deep orange tint. It hardly produces any head with a thin ring struggling to leave any lace behind.

Aroma: Holy moly it’s actually quite sour! There’s a distinct lacto sharpness to it which provides the heady lemon, sour apple, yoghurt-like funk and white wine vinegar. Also picking up unripened peach, apricot, fruity white wine, subtle Angostura bitters, dank herbals and a dry, musty barnyard quality. Wow, that’s a really complex aroma…diggin it big time.

Flavour: The sourness is slightly more restrained and the citrus/fruit side of it is emphasized. There’s a really dominant lime flavour upfront which blends with the more classic Saison features i.e musty barnyard, Angostura bitters, peppery spice and earthy herbals. There’s something rather dank to it but we can’t quite put our finger on it though. Nice dry finish with a lick of tangy citrus and musty funk.

Mouthfeel: Pretty light on, effervescent and approachable which is impressive considering the 7% ABV and slightly acidic sourness.

Overall: It has been a seriously long time between drinks for us and LTM. Everything we’ve ever had from them has been top notch so it’s great to see them and their old world styles back on our shores. Keep em coming!

“Paljas Saison is an unfiltered and high fermented Ale with refermentation in the bottle. The use of a certain percentage of wheat and the little use of dry-hopping gives the beer a very nice flavor and fresh aroma. Specific yeast makes sure almost all sugars are fermented which makes it a dry and fluent drinkable beer for nice summer days.”

Glassware: Teku.

Appearance: Slightly hazy straw golden pour with a short fizzy head which fades quickly. It still manages an excellent wavy lace down the glass.

Aroma: It’s not really lifting out of the glass a whole lot. A vigorous swirl opens up the estery yeast characters; apple/pear, rosewater and subtle spicy notes alongside delicate candied lemon, Angostura bitters and herbal honey. Again very mild but evident wheat grains and straw/hay mixed in with some fruit sweetness…mostly stonefruits like peach, melon and apricot. Lovely nose, just wish it had more oomph!

Flavour: Pretty conventional which comes as no surprise as they hail from the holy land – Flanders. It’s a fair bit drier than your DuPont’s and Fantôme’s and seems to be lacking the acetic citrus and bretty funk that’s so synonymous with the style. All we really get is a musty dryness, some fruity hops and a slightly dry and grainy finish. Not a lot of depth to it at all.

Mouthfeel: Somewhat dry, mineraly, a tad soapy. Sparkling Co2. Mild-moderate body. 6% ABV is on point.

Overall: Not sold. It comes up short in a lot of departments and just seems really tired too. The bottle already has 8 months on it so age could be a factor. Although Saison’s are known to have a better shelf life than most so…….yeah, a big fat meh.

“A special dry-hopped version of the brewery’s world famous Saison Dupont. This version features Styrian Wolf hops – a Slovakian variety known for its exceptional tropical fruit notes – to complement the Saison’s iconic peppery flavour.”

Glassware: Teku.

Appearance: Hazy pastel orange with two fingers of fizzy white head. Looks a lot like a NEIPA! Not a great deal of lace as we indulge.

Aroma: 100% classic Saison! We guess when you’re talking about the best in the business it makes sense! It’s just a beautiful fusion of Belgian yeasty notes (peppery spice, banana runts and a touch of bubblegum), farmhouse grains which provide hay, straw and freshly cut grass and this interesting hop variety called “Styrian Wolf”. Apparently it’s a Slovenian hop which provides tropical fruits and strong florals…of which we get both!

Flavour: We certainly pick up more of the hop profile here. The conventional Saison qualities (spicy yeast, wheat grains, Angostura bitters etc) are slightly superceded by a heady floral accent, milder tropical fruits like melon and tart passionfruit, lemon and light herbals. It has a nice bitter finish with lingering hay and peppery spice on the back.

Mouthfeel: Kinda light and fluffy, mild-medium body. Dry-ish texture. Quite an effervescent Co2. The 6.5% ABV is well behaved too.

Overall: Nice drop. Old world base with a bit of a new world twist…the Styrian Wolf hops do a good job of bringing those new world flavours in to it. Decent.

“Saison barrel-aged with brettanomyces and apricots.”

Glassware: Stemmed Tulip.

Appearance: Cloudy pastel orange with a short fizzy head which peels off quickly. Not a great deal of lace is being left behind.

Aroma: Amazing. Almost smells like a world class Lambic with its gorgeous apricot, peach and candied lemon notes. Subtle hints of brett here and there…funky, spicy and horsey. Woody oak, white grapes, earthy hops and tart citrus for added depth. Superb. As we said it’s more Lambic than Saison!

Flavour: Holy moly she’s quite sour too! We detect the apricots instantly as they morph in to hints of unripened peach, melon and kumquat. Tart citrus comes through the other side as does a mix of wheat grains and straw. The stonefruits come full 360 and finish it all off.

Mouthfeel: Tart, crisp and slightly acidic. Kind of a lightly sparkling Co2. Pucker rating gets a deserved 3.5/5 and the 5.3% ABV is surprisingly lower than expected.

Overall: Probably our favourite of the PC beers we’ve had to date. Similar to Mortal Wood just with more pronounced bretty funk and wheat grains. Diggin it.

“Saison is a style originating in French-speaking Belgium that was traditionally brewed to take advantage of the seasonal harvest. True to form, ours is composed from barley, wheat and oats, but what makes a saison unique isn’t grains or hops, it’s the yeast. Adapted for high-temperature fermentation, it expresses notes of banana, clove and white pepper. It also has an insatiable appetite for sugar and devours almost all of it, resulting in a super-dry finish to this unique beer. Get your party saison started, but be careful! Its delicate body conceals an inner strength”

Glassware: Stemmed tulip.

Appearance: 100% clear straw golden body with a well kept head perched on top. Nice wavy lace sticks to the glass as it subsides.

Aroma: Displaying those classic yeasty notes of banana runts, clove and peppery spice, candied lemon, Angostura bitters, Sprite, ground coriander, orange/rind and wet grass or hay. The latter certainly works in to the grainy and wheaty malt that fills out nicely.

Flavour: It lands with a heady floral character and tonnes of yeasty Belgian spice and banana. Candied citrus, orange peel and herbs are thrown in amongst a rustic funk. Wheat grains and straw/hay and some honey sweetness then shift in to a slightly dry and musty finish with plenty of yeasty funk on the tail.

Mouthfeel: Light, spritzy, mild-medium body. 5.9% ABV is kinda inconclusive.

Overall: A pretty ballsy beer to take on in your first year of operation but big ups to them. And even better… they’ve done a reasonable job. Very tidy!

“Mountain Culture x Wildflower Family Fuelled is a beer made with our mates at Mountain Culture Beer Co. We brewed this old school can-conditioned saison together in late Feb at their place with pale Schooner grains from Voyager Craft Malt. Mashing in real cool and slowly ramping the temp over a couple of hours, it was boiled with fresh & aged spicy, noble hops, knocked out warm and open fermented w/o temp control in a flat bottom tank with our favourite pure culture saison strain. Amongst both of our favourite styles to make and drink designed to be enjoyed as it was made… with friends who feel like family (well maybe on zoom at the moment). We’re pretty proud of that and wanted to celebrate it in this beer.”

Glassware: Tulip.

Appearance: Pale golden yellow with a soft haze. A thumb of fluffy white foam rests atop and works a fine lace down the glass.

Aroma: Wow this is about as traditional as you can get. The yeast esters dominate – banana runts, clove, pear and a touch of bubblegum. Nice and dry, floral, a little musty with plenty of barnyard funk/horse blanket, citrus rind, pepper, Angostura bitters and herbs. Kind of has traits of a top shelf Belgian Tripel. One of the better Saison aroma’s we’ve enjoyed lately.

Flavour: Dead set spot on for the style. There’s a rush of funky, yeasty and bretty flavours to the fore. Backed up by peppery spice, orange citrus and rind, stonefruit and Angostura bitters. Some floral honey, wheat grains/hay, herbals and a dry musty barnyard funk which leads to a spicy and yeasty finish with good duration.

Mouthfeel: Light on, crisp, mineraly. Mild-medium body. The 4.5% ABV is surprising considering the amount of flavour happening.

Overall: A really impressive Saison but we shouldn’t expect anything less from two breweries who are at the top of their game. Mountain Culture though…they can do no wrong!

“Dry hopped and dry lemoned (fresh lemons) farmhouse ale. Clean and crisp with some specialty malt giving it a biscuity character making the beer reminiscent of a hoppy lemon slice. Unique hop profile Loral, Amarillo, Centennial and Ahtanum, with Aussie Pale malt, raw wheat, oats and munich malt.”

Glassware: Tulip.

Appearance: Cloudy pale golden yellow with a mammoth four finger head. It collapses and forms a ring of loose bubble. Patchy spots of lace stick as we go

Aroma: A couple of different shades of lemon excite the olfactory’s initially…fresh and almost piney scents first followed by more of a candied and sugary version. Floral notes come through with a kind of citrusy champagne yeast, lime, peppery spice, subtle bubblegum and other yeast esters. There’s a crusty malt profile underneath it all too. Not bad.

Flavour: It’s all a little timid but the lemon does come forward first. Fresh, candied and yeasty versions all rolled in to one with a somewhat grainy farmyard funk fused through. Subtle peppery spice, citrus peel and herbs cut in and shift in to a really dry, funky and citrusy finish which endures nicely.

Mouthfeel: Light and gassy with rather high carbonation. Not much behind it unfortunately as it peeters out on to a barren dryness. 5.2% ABV neither here nor there.

Overall: Quite a disappointing intro for Molly Rose. We’d heard good things about them so naturally we were keen to give them a run. It just seems a little disjointed really…not sure if the lemon really fits in that well either. Oh well we have their IPA next so we’ll see how that fares.

“Fruity and dry farmhouse ale with refreshing yuzu aroma”

Glassware: Tulip.

Appearance: Hazy burnished orange with a thumb of fizzy white head. It doesn’t take long to settle at the rim with an egg shaped mounting floating in the middle.

Aroma: Really unique. The first thing that comes to mind are numerous floral perfumes i.e lavender, verbena, sage and rosemary. Maybe a hint of musk as well. Plenty of peppery spice as a good Saison should plus a hint of tart yellow citrus – only one Japanese citrus can smell like that and that is the one and only yuzu! Decent ester/phenol profile, little bit of farmyard funk. Pretty good.

Flavour: Doesn’t seem to have the same amount of pizzazz as the aroma. Picking up much more restrained notes of floral perfumes, citrus, peppery spice and wheaty farmyard funk. Something kind of dry and musty happening as well. A bit of a less than impressive finish of wheaty malts, pepper and yeast esters.

Mouthfeel: Smooth, creamy and well rounded. Slightly flat though. Medium body. 6% ABV well concealed.

Overall: Unsure about this one. It certainly has the bones of a good Saison plus the aroma was great but the tired flavour profile and lack of Co2 was the let down for us. Not sold.

“5 Brett Saison, based on our popular house saison, is a mixed 7 grain base with a melange of additions including pink peppercorns, mandarin peel, cardamom and Tasmanian pepper berries, then bottle conditioned with 5 variants of Brettanomyces, wild strains that impart offbeat qualities like barnyard funk, tropical fruit, and earthy pepper.”

Glassware: Tulip.

Appearance: Pale golden amber with two fingers of rocky white foam on top. It slowly reduces with thick blotchy lace in patches.

Aroma: Heady notes of Angostura bitters, citrus rind, candied lemon and lime, mature chardonnay and barnyard funk. Kind of smells a bit like an old fashioned. Definitely picking up some cracked pepper, sour cola lollies, herbal spice (aniseed, basil and curry leaf). Theres something quite tangy happening here but just can’t put our finger on it.

Flavour: Changes fairly dramatically. Very dry and musty, strong on the barnyard funk and herbal spice – aniseed and peppery basil. Pithy grapefruit and citrus rind bitterness midway moving in to a rather strident finish with lingering pepper and rind on the back palate.

Mouthfeel: Dry and a little astringent. The 8.2% ABV certainly adds another layer of warmth. Mild-moderate body with a slightly lifted Co2.

Overall: Love the edgy-ness of the beer – 5 different strains of brettanomyces, spice adjuncts over an already complex style…then boosted up by a mammoth 8.2% ABV. The texture and aggression would be our only criticism. Other than that it’s an impressive drop.