DOGFISH HEAD/VICTORY/STONE SAISON du BUFF - VINTAGE 2012
It's getting to be the season for saisons and this beer in particular hits close to home with an infusion of herbs much like our Alechemy project. Saison du BUFF was brewed with parsley, rosemary, sage and thyme and was first released in 2010 by all 3 collaborating breweries. It was well accepted but some noted that it was almost too spiced up. This over spiced notation was more than likely due to the fact that most, if not all, of the spices used were dried ingredients, which makes for a much more potent addition than if the ingredients were fresh.
In 2012 the beer was brewed again, this time using fresh ingredients. The result was a less potent herbal concoction and was far more balanced. Even though this beer comes in at 7.7% ABV, the aging life of it can be quite substantial.
The aroma is a mix of lemon and orange citrus, some rosemary and parsley, and a bit of bubblegum, banana, and yeast. The boat of spices has definitely shifted a lot and the saison aspect of the beer is really coming through. The spices pretty much play second fiddle in the nose.
The taste is pretty green. The spices blend to give impact up front, and then give way one by one to taste. Rosemary and sage are the front runners while the thyme and parsley bring up the rear. There is a mix of clove, yeast, and wheat that weave in and out of the flavor. The hops and the herbs play off of each other to keep the flavor profile complex and ever changing while drinking the beer.
With a medium body, it is well carbonated and feels effervescent in your mouth. Definitely has that soda-pop sensation while drinking. It's very light and refreshing. With having two years on it, the herbs don't seem to be taking a break any time soon. Definitely one to revisit in the future.
WHAT IS CELLARED?
Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.