Tasting: Cuvee de Bonhuer

Appearance

Poured into a 7 oz snifter tasting glass. At first, the beer creates a lot foam action as it’s being poured, creating a thick 1-inch head. However, this slowly recedes to a thin lace. The color of the beer is a very bright gold with shades of orange from the very small amounts of crystal malt that was added. It is amazing what even a small amount of crystal can contribute to the beer.

Smell

Whoa! What an intense and complex nose from the yeast. Very aromatic and smells like a strong Belgian ale. There are notes of earth, hay, and funk, with many different esters prevalent. I was warned not to go high in fermentation temps with the Belgian Saison strain that I used (3711), and even at the lower range of temperatures for my fermentation (64°F -67°F), this yeast produces a complex estery nose. Not much in the way of hops and malts are barely detectable.

Taste

The final gravity finished at 1.006, so the pilsner malts provide a background for the yeast to shine. The taste, like the nose, is a complex play from the yeast. There definitely is some funk and a lactic acid-like quality, but clearly not from some other contaminating yeast. Macerated apricots and ripe peaches come to mind, tastes great. The mouthfeel is medium bodied, but finishes dry.

Overall

For an 8% ABV brew, this Saison drinks like a session ale; the alcohol is barely noticeable. The beer is really quaffable, especially during the warmer weather. Originally, Cuvee de Bonhuer was going to be our wedding beer, and though I love this brew, this may not be everybody’s cup of tea. I may still offer this at the wedding, but I think I’m going to brew a Strong Wit instead.