Saison
Triumph Brewing Company in Princeton, New Jersey, United States 🇺🇸
Farmhouse - Saison Regular|
Score
6.61
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7.1/10
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Appearance 6
Aroma 7
Flavor 8
Texture 6
Overall 7.5
Light hazy gold. Aroma is a little musty, a little earthy hop, spice, an light sweet malt. Flavor is a little musty also, farmy, herbal, zest, a bit of fruit. Real nice brew. Finishes with a mild but noticeable bite.
Tried
on 04 Jun 2012
at 12:17
6.6/10
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Appearance 6
Aroma 6
Flavor 7
Texture 8
Overall 6.5
@Princeton-on tap-pours a thin off white head and dark amber color. Aroma is light/medium malt with some sweetness, fruit, some perfumy/spice. Taste is light/medium malt with some sweetness, peppery, secondary spice hops. Semi drying finish.
Tried
from Draft
on 24 Jun 2011
at 06:24
6.4/10
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Appearance 6
Aroma 6
Flavor 7
Texture 6
Overall 6.5
Growler. Pours clear and golden orange with a small white head. Aroma is slight grassy and herba. Bitter and grassy. Slight peppery. Mild fruity and hoppy. Lingering fruity and dry herbal. Bitter and dry finish.
Tried
from Growler
on 06 Jun 2011
at 03:48
6.1/10
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Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 5.5
2006 bottle shared by Dickinsonbeer at BCTC ’06.
A white head descends atop a hazy brass-golden body, and is initially large and somewhat stable, but fades rather quickly to partial cover, while providing some adequate lacing. Very low clarity.
Hints of dry esters and light acids quickly succumb to spicing. All too quickly for a saison, as the yeast is not able to be fully grasped in the aroma. Fresh and peppery, with hints of vanilla notes from the yeast and a touch of lemon, but there seems to be a large amount of dullness working against the otherwise well-attenuated, fairly dry nose. Could be a heavy yeast presence, could be wheat or other adjuncts, but whatever it is, it dulls the snappiness and I can find little excitement in what the coriander provides in overabundance. Hops are herbal, with trace amounts of bitterness and there do some to be some lightly tart fruity notes, but it just dosent have that noble, wise, distinctive yeast character so often lacking in American interpretations. Tends towards fruity and spicy and less crisp, dry and tart. Even the malt is somewhat subdued/jumbled, without the usual soft honey suggestions.
The flavor, while certainly not exhibiting any flaws, again leans heavily on the coriander and what may be other spices (not sure). Certainly it is chewy, lightly astringent at times and rather acidic in combination with the peppery coriander, on the finish. Hop crispness could provide relief, but instead, there is a lightly tart, fruity note on the end, that is entangled with almost bready malt sweetness. Seems more like a wit mixed with a Belgian golden ale. Don’t get much of a classic saison here. I agree with Paul, the yeast strain used is questionable. Still, for an American "spiced ale" or "American saison", it serves its purpose, further supported by the fact that the brewer’s intentions seem to make nothing more than a refreshing wit-hybrid. Still could use more dryness through and through. Slightly creamy after warming is the mouthfeel, whereas the carbonation takes a little while to calm down to appropriate levels. No alcohol apparent in aroma or flavor.
Again, nothing against the beer or the brewer, but I judge all saisons against the classic Belgian producers to which this gives little competition.
A white head descends atop a hazy brass-golden body, and is initially large and somewhat stable, but fades rather quickly to partial cover, while providing some adequate lacing. Very low clarity.
Hints of dry esters and light acids quickly succumb to spicing. All too quickly for a saison, as the yeast is not able to be fully grasped in the aroma. Fresh and peppery, with hints of vanilla notes from the yeast and a touch of lemon, but there seems to be a large amount of dullness working against the otherwise well-attenuated, fairly dry nose. Could be a heavy yeast presence, could be wheat or other adjuncts, but whatever it is, it dulls the snappiness and I can find little excitement in what the coriander provides in overabundance. Hops are herbal, with trace amounts of bitterness and there do some to be some lightly tart fruity notes, but it just dosent have that noble, wise, distinctive yeast character so often lacking in American interpretations. Tends towards fruity and spicy and less crisp, dry and tart. Even the malt is somewhat subdued/jumbled, without the usual soft honey suggestions.
The flavor, while certainly not exhibiting any flaws, again leans heavily on the coriander and what may be other spices (not sure). Certainly it is chewy, lightly astringent at times and rather acidic in combination with the peppery coriander, on the finish. Hop crispness could provide relief, but instead, there is a lightly tart, fruity note on the end, that is entangled with almost bready malt sweetness. Seems more like a wit mixed with a Belgian golden ale. Don’t get much of a classic saison here. I agree with Paul, the yeast strain used is questionable. Still, for an American "spiced ale" or "American saison", it serves its purpose, further supported by the fact that the brewer’s intentions seem to make nothing more than a refreshing wit-hybrid. Still could use more dryness through and through. Slightly creamy after warming is the mouthfeel, whereas the carbonation takes a little while to calm down to appropriate levels. No alcohol apparent in aroma or flavor.
Again, nothing against the beer or the brewer, but I judge all saisons against the classic Belgian producers to which this gives little competition.
Tried
from Bottle
on 25 Jul 2006
at 19:26