Mont Sainte-Victoire is the brewery’s most faithful representation of a saison, so we’d highly recommend exploring all of the variants within this family. The brewers even cultivate yeast on the cherry blossom tree in front of the brewery, imparting a specificity to their beers.

Fermentation Characteristics: Oatmeal is used in the grist, resulting in a pleasant, full flavor without being grainy. Fermentation Characteristics: Rich, often sweet and complex fruity ester attributes can contribute to the profile of Strong Ales.It is our experience that the exaggerated fruity ester profiles that kveik is known for are diminished greatly over cold conditioning.

Fermentation Characteristics: Complexity of alcohols and fruity ester attributes are often high and balanced with the high alcohol content. A balance of flavor, aroma, and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Now we‘ve looked at some common Belgian beer styles, let’s move and and get to the important bit of brewing them. Originally applied to Imperial stouts, a high-alcohol style of stout brewed in England for export to Imperial Russia, the term imperial can now be applied to any style name to indicate a higher alcohol content.I have three mixed cultures that I use in producing a broad array of flavors to blend in our barrel program.