Beard and Brau Bon Chiens

Brewed by Beard and Brau
Style: Saison
Para Hills West, SA, Australia

Serve in Tulip

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It has been a few months since I have had my last saison, I generally enjoy the style and this one wasn’t a let down. Murky looking amber gold body with a large and lasting head. Spice and alcohol on the nose, spice overshadows fruit notes in the taste and easily drinkable. It has been a few years since I have tried Beard and Brau beers and this one seems to be an improvement.

Bottle. A LOT of heat! The alcohol dominates, but there is spicy yeast character trying to get out. Shame, as this beer could be more.

Bottle. Gentle pour into a glass produces a massive foamy off-white head atop a murky brownish amber body. Spicy, fruity aroma has lemon, orange, ginger, yeast, apple and biscuity malt notes. Flavour is spicier and less fruity than the aroma with hints of clove, nutmeg and coriander but still has some apple and citrus notes. Light, dry mouthfeel with very high carbonation and a lingering spicy finish. Although it could stand some tweaking, this is a good example of the style. Well balanced and compelling, I think this is one of the better attempts at a saison by an Australian brewer.

Bottle. Pours a very dirty brown amber. Huge head which seems to be the norm for these guys. Lots of chunks floating in it thanks to the huge head. Aromas are very spicy and floral with lots of yeast character. Some toffee and alcohol shows through as it warms. Flavours are bitter up front with some supporting biscuity malt sweetness. Some stone fruit and plenty of yeast character near the end. Medium mouthfeel. Highly carbonated. Good try but I think it misses the mark a little.

330ml bottle. Pours all foam to start with as tiny beads of dense sand coloured foam fill the glass. Citrus aroma is sweet with some honey mingled in with it. Deep amber colour and the flavour is long on the palate and warms that mouth and throat. Flavour is good.

Damn good attempt. Decent Beer. The fruit esters remind me of when i first started drinking Belgian beers so any reminiscent moments are a plus. Lots of honey, sour green apples and apricot though it does get a bit messy as it warms. Still kudos for what I believe is a very hard style to brew. As others have noted this is highly carbonated - perhaps more so than champagne!

Cloudy dark honey colour with a very thick, creamy head. Aroma is masked by the head, hard to mark. Highly hopped flavour, with a bitter after taste. Creamy texture and a nice finish. Not bad at all.

Pours toffee/amber with a stupidly huge head. Nose is exceedingly spicy, with light fruit and floral notes also quite evident. Similar to a good tripel. Underneath is some sweet, light, bready malt. Flavours seem to be an aggressive mix of alcohol, spice, sweet malt and a bold bitterness. Finishes very dry from the high carbonation. Nice light body. These guys really need to get their carbonation under control.

Highly carbonated large creamy head misty honey coloured pour aroma malt sweetness caramel honey yeast flavour strong maltiness spicy a biting taste one of dark fruit raisin prune good bitter strength honey and caramel tastes finish good hop and malt flavours leave a good aftertaste with a lasting bitter

Be warned: The first pour is 99% head, 1% liquid. Once it subsided in the glass I topped it up and was greeted by a vigorously carbonated frothy monster. Lovely, murky amber gold in colour and smelling of honey, florals and dried herbs. Initially, it’s a satisfying spicy pilsenery styled beer, loaded with spice, honey and malt notes. The back palate is overwhelmingly dry, due to the excessive carbonation. The finish is short. Further tweaking and refinement required.