Speaking of seasons...
Sierra Nevada Ovila Abbey Saison with Mandarin Oranges and Peppercorns - Collaboration with Monks of the Abbey of New Clairvaux
(For those of you scratching your heads, "saison" mean's "season" in French.)
BG Poured from a 12.7 fl oz cork & cage bottle into a tall stemmed tulip, 7.5% ABV, Packaged 05/05/15
A Bright copper in color with almost three fingers of fluffy eggshell foam. It has better clarity than usual for a saison - only slightly hazy. Lacing is nice and sticky.
A Smells like a malty orange soda! The peppercorns match well with the spicy phenols from the yeast. Sweet citrus, toffee, biscuit, stinky feet - but it’s somehow not off-putting.
T Hmm… it’s got a weird banana, burned caramel pudding thing going on. Sweet mandarin juice, angel food cake, over-baked cookies, lemon zest, very peppery. There’s some citrusy hops for support, but it’s fairly masked. Overall, it’s sticky sweet with a peppery zip.
M Creamy, sticky, a touch of alcoholic warming, moderate carbonation, med-full body
A Burnt toffee
C Not a fan! But that doesn’t mean it’s not good. It’s hard to separate the yeast character from the mandarin and peppercorn, which means they’re paired very well. The combination of flavors just isn’t my thing. I think it’s the peppercorn. I like it for seasoning food, but not for seasoning saisons. One person’s meh is another person’s yeh! … or something.
FP Banana pancakes with walnuts and real maple syrup. Lightly panko breaded halibut and mixed greens salad with grape tomatoes, red onion, a citrus herb vinaigrette, and a generous topping of fresh cracked pepper. Crème brûlée with a citrus glaze.