Field Beer Saison (Batch 3 - Spelt)
Kent Falls Brewing in Kent, Connecticut, United States 🇺🇸
Farmhouse - Saison Series Out of Production|
Score
6.91
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Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7
Draft @ Rattle ’N’ Hum, New York. Pours a hazy yellow color with a small white head. Has a fruity malty spicy yeasty aroma. Fruity malty spicy yeasty weak tart flavor. Has a fruity malty spicy yeasty finish.
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 4 | Overall - 8
Bottle at home I trie to drink only new England brews during Pats games if I can. Cloudy yellow with green tinge and big white head. Nose is lemons and yeast. Tastes of lemongrass, yeast, trace of malt, straw. Very dry light fruit on finish. Touch watery palate.
Appearance - 8 | Aroma - 5 | Flavor - 6 | Texture - 6 | Overall - 7
Draught @ Rattle’N’Hum. Slightly hazy dark orange with small foamy white head, low carbonation, acidic aroma, sour taste with a hint of bitterness, thin body, medium bitter finish. Not a very spectacular brew.
Appearance - 8 | Aroma - 7 | Flavor - 6 | Texture - 6 | Overall - 6
Draft. Pours yellow white head. Nose/taste of spelt, lemon, toast, grass and light cheese acid - medium body.
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 8 | Overall - 8
Draught at Lord Hobo, 7/10/15
Not going to go too much in to this one, as it’s similar to Batch 3 (I didn’t have batches 1 or 2) but does indeed make good on their purpose to use a paler base malt to put more focus on the yeast/bacteria and hops. It’s less grainy, less given to the spelt AND importantly, dosent seem to have as much of the heavy cereal character on the finish. I really enjoyed it (and also thought I was crazy, since I didn’t realize it was a new batch) and am happy to see a brewer adjusting the recipe much to the best.
The hops are more apparent, providing a lovely spiciness and very light citrus character. A bit more sweetness in this one, though it’s still near bone-dry; perhaps just a bit more soft malt character, actually. Very good, excited for more from these guys.
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6
Draught at Publick House, 6/25/15
Deep golden liquid shows only a touch of haze while a small white head that slowly recedes to cover, sits atop.
Lightly tart bacterial influence in the nose shows a bit of dry cherry skin, acetic acid and plenty of grain complexity. Freshly baked sourdough bread seems to be the dominant note, with very light hop spiciness and heavy mineral water-like notes as well. It’s interesting and certainly has a lot of character, but at the same time is extremely dry (could use just a touch of pils malt honey character). No alcohol or flaws in the nose.
The flavor begins with the same tart bacterial notes (lightly acetic, lightly lactic) that are enjoyably delicate. Bread dough, raw graininess and a bit of floral/spicy hoppiness are tasted through the mid-palate, carried on by a mostly tight, engaging carbonation. The finish highlights the "macro lager-like flavor" of the spelt. It’s definitely there (mimicking the corn from the macro lagers) and giving a distinctly sharp, grainy flavor that my friend said tasted like a pbr.
Obviously the beer is well-brewed and I’ve never known spelt to give this character so it’s a bit odd that it’s so prominent here and leaves this aftertaste. Certainly a far cry from Blaugies Saison d’epeautre, but passable in its own right. Very, very light and dry.