McKenzie Grisette Brux

Notes from July 2009 750ml bottle shared at Paul's place. My fat sampling mug was very grateful. :) In bottles, you ask? Yes they're back, and they will be staying a while. We've got a wall of oak barrels assuring that. Our first beer from those barrels spent a year along that wall and has been released under the name Grisette Brux. It's a light bodied saison brewed with brettanomyces for a real cool sour funk. Unsettled, grainy pale yellow pour. Sizzling baking soda head. Smell is intense. Lemon sour acidity, pepper, lots of sweat & musk. Sweet florals. Earthy funk. Taste drops off & goes in a different direction. An honest saison, but lacking that expected earthy spice. Instead, it is very, very dry & oaky. Too woody. You can just imagine yourself chewing on a toothpick till it falls apart into single fibers. Barely a twinge of zest, it just registers a touch of tartness. It just seems more then a tad empty when compared to what I smelled up front. Some yeast in suspension, but otherwise pretty spritzy & light. :)

Bottle at Max’s tasting. Pours gold. White head. Nose and taste of yeast, sour tart citrus, oak, Brett and basement funk.

Bottle thanks to thirdeye11 via bu11zeye. Pours with a golden body with a white head that slowly fades. Aromas of red wine, honey soaked corn bread, notes of pedio and light funk. A bit buttery. Flavor is lightly acidic, honey, sugar cookies, shortbread, lightly sour, some barrel. Lively bubbles. Dry. Light oxidation.

@Pauls Girardin chugging courtesy of egajdzis-750ml bottle–pours a think film sediment and cloudy yellow color. Aroma is wood, tart lemon, funk, yeast. Taste is wood, funk, earthy.