Alchemist Celia Saison

Brewed by The Alchemist
Style: Saison
Waterbury, Vermont USA

Serve in Tulip

send corrections   |   shelftag   |   edit barcodes   |   update pic

En fût. Pinte dégustée directement à la brasserie. Arôme: Odeur de zestes d’oranges. Apparence: La couleur est dorée. Présence d’un mince col mousseux et d’une fine dentelle sur le verre. Saveur: Goût de zestes d’oranges avec une pointe d’épices et de fruité. Durée moyenne de l’arrière goût. Palette: Le corps est moyen avec une texture légèrement minérale. Moyenne effervescence en bouche. Arrière goût légèrement fruité. (Rating #2957)

On tap at the brewpub. Poured a clear orangish gold with a large white head that lasted throughout the beer and laced nicely. Aroma was full of light fruits with backing notes consisting of spice, light grain, light citrus and floral notes. Flavor was full of similar light fruits, particularly apple, with a relatively strong citrus note coming out in the finish. There were some backing notes of light grain and spice.

Bottle shared with Andrew. Pours an amber body with light lacing. Aroma is mint, herbal, grass and tea. Mouthfeel is light with notes of tea, mint, grain and grass. One of the better, more drinkable gluten-free beers.

Hazy golden honey coloured body with a thin, half a centimetre tall white head. Aroma of something horribly pungent, some wet dog, cardboard, yeast, resin, and perhaps a hint of coriander seed - but this one smells pretty foul. Light-bodied; Sharp pungent cheese and bitter metal flavours at first with an awful medicinal finish and a deep unpleasant bitterness at the end. Aftertaste is just as bad with the bitterness from metal or medicine coming strong and hard, a hint of alcohol and a little bit of coriander seed, but nothing good at all. Overall, a very bad beer - even for a gluten free beer - not sure what award this beer won (from description), but it is one of the worst i’ve ever sampled after spending so much for the bottle! I sampled this twelve ounce bottle purchased from New Beer Distributors in New York, New York on 11-December-2012 for US$3.00 sampled at home in Washington on 27-January-2013.

Thanks to GatorGuy92 for sharing this one. Cheers, Matt! Pours a hazy yellow witha white head. Nose is band-aid, phenols, nail polish remover, and some fruit. Flavor is similar with band-aid, nail polish remover, and some slight sweetness of fruit. I know gluten-free beers are their own animal, but I was not a fan.

Thanks to Sam for sharing. I think this was actually my first ever gluten-free beer, and now I understand why my friend with Celiac’s just drinks wine instead of settling for these quarter-measures. Slightly herbal aroma, and has the weird taste of yams.

Pours gold into a shaker. Caramel and sour pit fruit aromas. Sweet sorghum upfront turning to mandarin in the sour lasting finish.

Wow. I haven’t had too many gluten free beers so I can’t judge too much, but let’s just say I’m glad The Alchemist dedicates most of their tanks to making heady topper. light golden pour with small white head. Nose is salty, oregano, farty orange juice, and vacuum cleaner. Could not put down more than a Danish samples worth.

12 oz bottle from Scott. Poured a golden/orange with an average sized frothy off white head. Aroma has a bit of funk about it with notes of grains, curaco and a hint of white wine. Body is nice with a medium-full mouthfeel and average carbonatoin with a lingering aftertaste. Flavor of grains, wet cereal, funk, lemons and a hint of yeast. Not bad.

12oz Bottle, purchased at the Brattleboro Food Coop - Brattleboro, VT. I want to be nice to this, because I know how difficult the gluten-free brewing conditions can be, but I also want to be somewhat objective. The aroma isn’t helping. This smells like a hospital bathroom. It’s insanely chemical and strong. Part fermented sorghum (and I know how disgusting baijiu is), part too much orange, part really catty, pungent hops. The flavors are somehow more doable.The orange is less like cleaning solution, the hops take on a cleaner bitterness, and the sorghum settles into a softer grain character. However, it’s still harsh, strong, and out of whack. If I were celiac, I’d be switching to tequila after this.