Russian River Publication

Formerly brewed at Russian River Brewing
Santa Rosa, California USA
8% Saison | 109 Ratings | Special Release |
OG: 1.066 - 16.5 Plato
8% ABV
BU’s: 48
Style: Saison finished with Brettanomyces
Tasting Notes: Golden in color, strong yeast aroma with mild aromas of barnyard and leather from the Brettanomyces. Flavor’s of malt and spice dominate the palate with a dry nutty (malt) character mixed with a funky Brettanomyces finish. The hops are dominate but well placed with-in the brew.

Publication started out as a test beer we called Empirical 7 which was a blonde ale fermented with a Saison yeast I wanted to test out for the PNC beer. The Empirical 7 was extremely hoppy and very very dry and the use of Brett for keg conditioning was very heavy handed. The Empirical 7 was meant to be a test batch for the members of the PNC to taste and based on their feedback I would build the recipe for the first ever PNC beer. At about midnight the night before the brew, over a game of Washoe’s and 10 beers into the night we finally got around to talking about the beer. A higher ABV was requested with more characteristics from the yeast and fermentation were also wanted in the PNC beer. With that in mind I set out to tweak the test batch and brew the next day. In the end I did bump up the malt bill so we could reach an ABV of 8%. I also switched out some of the base 2-row malt for some pilsner malt which would add another dimension with the malt characteristic in the beer. We used the same hop bill as the test batch so with a higher ABV and more malt on the palate the hops would be a little less aggressive. In fermentation we fermented about 6 degrees warmer to get more yeast characteristic in the final beer. Once the beer was ready to keg we used a smaller amount of Brett so there would be more flavor from the fermentation coming through. At a young age, this beer drinks very well, but, there are still some rough edges which will round out nicely as the beer ages.

Vinnie Cilurzo
Brewer / Owner
Russian River Brewing Company

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Taste
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Palate
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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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