April 4, 2007
Since the discussion of lambic in the comments to my grocery post, I decided it might be a good idea to break out something other than an IPA for once. So here’s what I’m drinking:
It’s a Hennepin Farmhouse Ale, in the Saison style. Most beers are fermented at very specific temperatures, to ensure that the flavor is tightly controlled. Lagers are at refrigerator temps, most ales are in the 60-68 deg F, with most Belgians up in the mid 70’s, where the yeast throw off some funky stuff. Saison’s are up in the 90’s, where the character of the yeast really starts to impart a quite unique character.
The Hennepin site (linked above) mentions some food pairings. I think I’m going to wait until after I finish this bottle before I start cooking my three-alarm tacos, because I don’t think those flavors will quite meld…
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