The Bruery Saison Rue

Brewed by The Bruery
Style: Saison
Placentia, California USA

Bottle from Bottle Barn in Santa Rosa, CA. The body was dark gold with a light haze. There was an off white head on top. The aroma was spicy cinnamon with some herbs and bread crust. The taste was rich pancakes. The finish was sweet with peaches and nutmeg spice. Nice.

Bottle purchased at Friendly Mini Mart. Pour is a nice hazy amber color with a heap of foam on top. The aroma is a very lush grassy farmhouse yeast scent. Very fresh smelling with a hint of complex fruit to it. Flavor is fresh and still rather fruity. This manages to balance the blend of the earthy farmhouse flavor with a good balance of bitterness and finishing off with a rather robust fig, banana and grape complexity. Quite enjoyable.

Hazy orange with a disappearing white head. Herbal and fruity aroma. Dry and spicy flavour with very complex brett character

Bottle from stephanje. Pours a clear golden color with a strong, visible. carbonation. Head is strong but small, lacing sticks around for a long time. Aroma is sweet and herbal. Taste is sweet raisin with very faint (wouldn’t know it unless the bottle said so) pineapple-like brett, A nice thick mouthfeel for a Saison adds to the drinkability of the beer. flavor finishes with an herbal/green aspect. All the little parts work very well together, seems like a nice candidate for aging.
750mL bottle, Heart of Darkness thick walled tulip.

Another gusher, this time I am a bit more careful & I pour a little less into my large Tripel Karmeliet tulip. It starts out about three fingers in height, but grows to eight fingers thick (including a structural mass that is a full two fingers above the rim of the glass), light tan colored head that easily crests the top of my glass. The head leaves a thick lacing and forms a very varied surface as it slowly subsides. The beer is a hazy amber color that shows an orangish tinge when held up to the light. As I am inspecting the beer I get an aroma that is a mix of spice and grain. Fruit aromatics join in once I actually smell the aroma, this is very earthy smelling as well. Aromas of pear, plums, earthy grain, a rye spiciness, aromas of orange blossom and a rich, whole grain bread character that is quite lush. Spice aromatic notes make me think of clove, ginger, white pepper, earthy coriander and some green, herbal notes that sort of round out the finish. This has a really nice mix of complex aromatic notes; I really like the various fruit, spice and malt driven aromatics found here.

Quite sweet tasting, but it is quite spicy as well with lots of peppery spice and ginger notes that do a good job of tempering the sweetness. Thick and full feeling for a Saison, with a viscousness, both of which I am sure are influenced by the use of Rye. While I hadn’t realized it in the aroma (despite noticing citrus), this is actually quite hoppy; citrus hop notes of grapefruit, orange zest and pine are noticed just before an ample, biting bitterness dominates the finish with a menthol / pine driven flavor. The hop bitterness is accentuated by the spicy, peppery, phenolic character from the fermentation character. Lots of chewy, rustic grain character provides a mix of earthy, dusty, grain, crushed malt, a whole grain bread crumb flavor and a touch of fruity, caramelized malt.

My second pour allows / requires me to chew on some foam (lest my cup runneth over) and the foam is exceedingly bitter and hoppy. And wow, the ample carbonation adds a huge, up front peppery note to this beer that accentuates the ample hop bitterness.

This could be a bit drier as I tend to like my Saisons with less sweetness. If this wasn’t so excessively carbonated already I would hold on to a couple bottles as the Brettanomyces should dry this out over time. As it is though I can only strongly recommend to not hold on to these bottles, drink up the bottle bombs as soon as you can. Hopefully things will have calmed down by batch 2, cause I really do want to age a couple of these to see what the Brett can do. Having said all this, the beer is still quite tasty and definitely a hit with me; rustic, spicy, nicely grain influenced and even a touch hoppy, I am really digging the mix of flavors profiled in this beer.

Cloudy amber-golden with a big pillowy white head. Aroma is spicy yeast, some sweetness. FLavor is very yeasty lightly sour with a nice bitterness. Tingly dry palate. Quite nice and very true to style.

750 ml bottle. Pours a hazy dark gold with a monstrous fluffy white head that retains well and laces the glass.

The aroma is wheaty malt, brett, metallic rye and some other spices.

The flavor is wheaty malts, some light sweet fruit, and brett leading to a medium bitter metallic finish. The mouthfeel is medium to full bodied with soft carbonation and is a bit watery.

Overall,a decent saison. More brett would be nice. I keep going back and forth between thinking its interesting and noticing off notes and not liking it.

body is orangey-golden and cloudy, head is very tall and creamy like merangue, very light tan/dusty white colored. lots of clingy lacing. lots of fizz up the middle of the body. aroma is white pepper and very citrusy like twisted lemon and tangerine rinds, a little yeast, weak brett, and bready rye malt. mouthfeel is highly carbonated, flavor is tangy dry citrus like dried orange peel, pale and dry bready rye malt, some bitter hop, yeasty earthy dried grassyness/hay. very spicy in the finish like peppercorns. a little citrusy bitter hop aftertaste.