This morning’s breakfast pick-me-up comes courtesy of a dry-hopped saison from Beavertown. A canned dry-hopped saison, no less. I know what you’re thinking: “has the world stopped turning and nobody told us or has he been on the herbal cigarettes again?” But I kid you not; I told you canning was the future. And saisons are so retro; they’re still the future as well. The first thing to say is that I do like the Beavertown can designs. They’re very colourful and striking but, of course, I’m here for the beer.
It’s 4.1%. It poured a hazy, pale yellow with good carbonation and a large off-white head. The aroma was slightly subdued but a pleasant mix of pineapple, lemon, spiced wheat and a little pepper. The beer is light on the palate with the hops heavily dominating. Now the history of this is that it started out as a pale ale, had a French yeast infusion and then was dry-hopped with American hops. So perhaps that’s not surprising. It’s very dry with lots of tropical fruit tones and only a hint of sourness that alludes to its claim to be a saison. I found it very refreshing and moreish.
Tyson says: A saison? I think not. An excellent, slightly exotic pale ale: yes.