Saison New Zealan’ is the spiritual and microbiological successor to Saison ‘Merican. It was hopped exclusively with varieties from the island (late additions of Motueka and Nelson Sauvin, with Rakau for bittering). In addition I added a bottle of New Zealand Sauvignon blanc directly to the keg to enhance the citrusy-terroir of the hops.
Saison New Zealan’
Appearance – It sure is a looker. The sunrise-yellow body is hazy, without appearing muddy. The white head is dense, prodigious, and sticky.
Smell – Despite the competing aromatics, the Nelson still leads with its distinctly divisive-pungent aroma. The Motueka and wine manage to soften it, sending it off on a somewhat citrusy tangent. The Brett (Trois and CB2) is mild, adding some fresh cut hay as well as mingling with the citrusy-funk of the Southern Hemisphere hops.
Taste – Saturated hop flavor that lives up to the nose. The grape(fruit)y wine comes through a bit more emphatically as well, assisted by the mild acidity from the Lactobacillus. The bitterness is just the right level to play with the lactic acid without clashing. The resulting balance is reminiscent of grapefruit juice cut with seltzer water, refreshing not bracing. The alcohol is present as it warms, but remains clean like a dry cocktail.
Mouthfeel – Light and crisp, firm carbonation, and downright refreshing for a beer above 7% ABV. A dangerous thing indeed!
Drinkability & Notes – I’ve said it before, but adding wines rather than wine grapes is the great option unless high quality grapes are easy to source. This is another win for my slowly developing mixed-house saison culture, when this keg kicks I’ll have to hang onto the lees to brew something else. Maybe continue the world tour with Hull Melon and German Riesling, or Galaxy and Australian Chardonnay?