Crosby's Kitchen & CocktailVieille Ville Saison

A homage to bygone times: Saison beers that were brassate by the peasants of the Belgian region of Hainaut (Walloon part) during the late winter and spring, to be drinking in the summer. These beers were often the result of fermentation a little "wild", in which the yeasts of the genus Brettanomyces gave a sort of rustic character and vinous beer, but made very fine and pleasant time. This beer was fermented using a specific strain of Brettanomyces and refined in bottles for at least 10 months before being offered for sale. In the glass, the nose and the palate and. .. It has a golden yellow colour, with a fine opalescent perlage, is lively and crisp, with a large head of foam and a sparkle decided that tends to escape from the bottle (prolonged activity of Brettanomyces during fermentation made it very foamy). Has a young freshness, spicy and slightly tart. The yeast character is unmistakable: dry and dry (typical from Saison), with just a hint of spicy hotness, mild but distinctive acidity and bitterness by Barboza in unmistakable nose does it just peeping, while off-roading in the mouth freely. This beer has a unique character: haughty nor not bold, but either submissive or hypocritically "do gooder". Succeeds wonderfully at melding balance, elegance and the rusticity of Brettanomyces, which is progressively thinner over time and makes increasingly complicated and roundabout with the years.