This interview features a new pints&pairings segment called unfiltered. Unfiltered features an interview segment (finings added but no flavor stripping filters used) that was just begging to be included in the pints&pairings family.

In this inaugural episode, Jason and I enjoy an impromptu tasting with Jeffers Richardson and Jim Crooks at the Firestone Walker, Barrelworks program in Buellton, CA. 

The pictures above illustrate how a new batch of Lil Opal makes it from the primary fermentor to barrel for aging.

The #beersuggestioneers get primed for a session of Saint Archer beers by cleaning out the beer closet.  Prairie Hop from Prairie Artisan Ales is a perfect blend of Belgian yeast and American hops.

Food pairings suggestions:  
1.  Herbal salads with spinach and/or arugula.
2.  Earthy or nutty cheeses.
3   Earthy seasoned poultry and fish. 

Examples:  Saison Dupont, Bruery Saison Rue, Hennepin

Serving Temp: 45°- 50°

Glassware: Tulip Glass

Appearance: Hazy, deep golden with a thick, compact (tiny bubbles, white head.

Aroma: Farmhouse/horse blanket spice aromas with faint grassy hop notes. 

Flavor: Wonderful farmhouse flavors of spice and hay with complementary grassy flavors.

Mouthfeel: Medium-light body with elevated carbonation.


General style info: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness.  Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish.

The #beersuggestioneers explore the wide range of #beerpairing possibilities of Matt's Burning Rosids from Stone Brewing Company.  

Food Pairing Suggestions:
1.  Glazed Donuts
2.  Grilled romaine with a vinaigrette and gorgonzola cheese
3.  Glazed duck

Matt's Burning Rosids

BJCP 16c: Saison

Other Commercial Examples: 

Serving Temp: 40°- 45°

Glassware: Tulip, Snifter

Appearance: Pours a dark reddish-orange with a white rocky white head that holds tight .

Aroma: Incredible cherry aroma with subtle smoky campfire layer

Flavor:  Lots of cherry flavor and other tangerine-like sweet/tart fruit flavors with just a touch of salty smoke flavor.

Mouthfeel: Medium body with lots of carbonation but becomes heavier as it warms.

The pints&pairings sugestioneers explore the beer pairing possibilities of saisons.

Geeky info:  Saisons originated in the French speaking part of Belgium called Wallonia.  Historically saisons (or seasonal beers) were brewed at the beginning of spring for consumption through the summer months.  These spicy, medium-light body, highly carbonated beers are refreshing and thirst quenching.

Food pairings suggestions:  
1.  Herbal salads with spinach and/or arugula.
2.  Earthy or nutty cheeses.
3   Earthy seasoned poultry and fish. 

Examples:  Saison Dupont, Bruery Saison Rue, Hennepin

Serving Temp: 45°- 50°

Glassware: Tulip Glass

Appearance: Hazy, deep golden with a pillowy white head.

Aroma: Yeast spices dominate the aroma but there is a subtle fruitiness under all that spice.

Flavor: Bready/cracker malt with tropical fruit undertones while the yeast spices help dry the beer out.

Mouthfeel: Medium-light body with elevated carbonation.


General style info: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness.  Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish.