A few days after I picked up this beer, I was looking forward to drinking it. I took it out of the fridge and held it up to the light to see what kind of sediment I was working with. I tipped it, rolled it, shook the hell out it….and then I read the instructions on how to pour it out. Damn. Pour slowly as to not disturb the sediment but with enough vigour to create a head. Back in the fridge for another day then..
That day came when Pat was supposed to come over for a few drinks and some games. It was a Saturday, it was a hard working day around the house and I was ready for a beer at 3. I didn’t want to drink too much before they got there, so I drank water all day. Blah. So at 8 when they still hadn’t shown up, I caved and opened it. I opened it and followed the instructions this time and it poured out cloudy pale yellow with a tremendous head and smelled like wheat and pears. Of course, as soon as I sat down and turned on the hockey game, they showed up.
It tasted like a farmhouse saison, but was a lot smoother than most of the other 30 I’ve had this year. Seriously! It’s like they just discovered this method of brewing! It got really sweet near the end, and I’m so glad I didn’t shake it up this time. Had I drank it with the yeast all mixed in, I’m sure I would have caught the diabetes!