If you are not a proper stalker (gasp! how dare you…), then you probably don’t know that the Saison is one of my top three ALL TIME favorite styles of beer. This is partly because I have a fetish with Belgian yeast and partly because I am obsessed with attenuation (Saison yeast, especially Dupont yeast, is highly attenuative and produces a nice dry beer … just the way The Wench likes it).

For some time now, I have been following the updates of Peter Hoey and Rick Sellers of Odonata Beer Company regarding the production of their Saison. It has been a very torturous past couple of weeks, but I am extremely happy to announce that today is the OFFICIAL release of the Odonata Saison!

Unfortunately, I will not be able to trek up to Sacramento to taste some of this delicious nectar. However, I have been assured that it should be hitting the Bay Area in the next week or so.

Ever since I learned of its creation, Odonata has been on my radar as one of the top breweries to watch in 2010 (ooooh that gives me a great idea for another post!). This February, my assumptions about Odonata were proved to be correct after I had the opportunity to taste two of its sours, Beersell and Rosa, during San Francisco Beer Week. Both completely floored me. Peter and Rick are extremely talented, and I can only imagine how far they will go from here!

Without any further ado, I present ODONATA SAISON:

ODONATA (OH-DOE-NAH-TA) is ecstatic to announce the arrival of its flagship beer, Saison! Brewed with malted barley, wheat & rolled oats, Saison is a rustic interpretation of the traditionally Belgium-brewed beer. Spiced with Styrian & East Kent Golding hops Saison has an aromatic, floral & peppery aroma and a modest hop bite. Our Belgian yeast strain also lends the slightly wild scents of passion fruit and spice. Saison is designed for refreshment & complexity; perfect on its own, or paired with ripened cheeses or classic Belgian-style seafood dishes. Saison bottles are bottle-conditioned, so serve chilled.

ODONATA Saison will be available on draft at select Northern California retailers beginning Friday, April 30, 2010 and will begin distributing bottled Saison in mid-May throughout Northern California. For more information on events, follow @OdonataBeer on Twitter, or check out the Odonoata Beer Company blog.

One of my all-time favorite beer recipes is beer mussels. And there are three different styles of beer that I think are a SLAM DUNK for steamed mussels –> The Gueze, The Saison and The Wit. One of my favorite people in the entire word, the world-renowned Homebrew Chef Sean Paxton, developed an amazing mussel recipe for the Odonata Saison: OdonataSaison

Now, if I can only get Paxton to make it for me … that would be the ULTIMATE experience.

Congratulations to Peter and Rick for the first bottle release from Odonata Beer Co.!

I look forward to tasting the Odonata Saison. And as with any NorCal beers, if any of you readers are interested in a trade — I would be more than happy to ship out some Odonata Saison!

Cheers!

ODONATA Beer Company is based in Sacramento, Ca. Brewmaster Peter Hoey is an experienced, award-winning brewer as well as an instructor at UC Davis’ prestigious brewing school and The American Brewers Guild. Sales Director Rick Sellers is an experienced beer journalist and former Beer Director for DRAFT Magazine, the world’s largest beer publication. Together Peter & Rick started ODONATA in 2009, with their first beer release (Rorie’s Ale) scoring a 100 on RateBeer and was named one of the best beers in the world.

Mussels are hands down one of my favorite things to eat.

Humans have used mussels as food for thousands of years.

Mussels are particularly popular in Belgium, the Netherlands and France – where they are consumed with french fries (“mosselen met friet” or “moules frites”) or bread.

Depending on the source, mussel season is either considered to be any month ending in “-ber” (September – December) or any month that contains an “r” (September – April). Either way you see it, the month of December is prime mussel season.

Most people are not aware of the overwhelming nutritional content of mussels. A study at Harvard University found that mussels contain virtually the same amount of protein as T-bone steak — yet are significantly lower in calories and fat.

Mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.

Mussels can be smoked, boiled, steamed or fried in batter. NOTE: Regardless of the method of preparation, mussels MUST BE COOKED WHILE STILL ALIVE. Sounds kind of creepy, I know. But you will survive.

How does one know if the mussels are still alive?

Live mussels will be tightly closed. If slightly open, tap on the shell. If they close, they are still alive. If not, discard them.

How does one go about purchasing mussels?

Mussels should be purchases at a seafood counter in a grocery store or at a fresh fish market. If mussels are the main course, one should plan on purchasing at least one pound of mussels per person being served. Most seafood professionals will wrap the mussels in some sort of paper.

Mussels have the tendency to suffocate in plastic bags. So if served in this fashion, poke several small holes into the bag.

How does one go about storing mussels?

Mussels are best when prepared the day of purchase, but can last 5-8 days if stored properly. The best storage technique is to cover mussels with a damn cloth, wrap them with a newspaper and refrigerate them until use.

How does one go about cleaning and prepping mussels for cooking?

Thorough cleaning of mussels is EXTREMELY important. Prior to cooking, soak mussels in cool, clean fresh water for 20-30 minutes. Using your hands or a brush, rub any debris off the outer shell underneath running water.

Some mussels might come with a “beard”,  which can easily be removed. Just grab the fibers at the edge of the shell and tug them off. This should be done just before cooking and not much earlier.

How does one go about cooking mussels?

My personal favorite is the Belgian method of preparing mussels. In Belgium, mussels are typically steamed with fresh herbs and flavorful vegetables in a stock of butter and white wine or Belgian beer.

My particular recipe for this article uses Belgian beer instead of white wine. My particular favorite styles to use are the Belgian Wit, the Saison or the Gueuze.

THE BEER WENCH PRESENTS:

BELGIAN BEER STEAMED MUSSELS

INGREDIENTS

(NOTE: This recipe is for ONE serving only. Multiply each of the ingredients by number of desired servings!)

• 1 tablespoon olive oil
• 1 shallot: sliced
• 1/4 cup celery: thinly sliced or diced
• 1/4 yellow onion, thinly sliced
• 1 pound mussels: cleaned, debearded
• 1/2 bottle (roughly 6 ounces) Belgian beer:
• ¼ teaspoon fresh thyme leaves or 1/8 teaspoon dried
• 1 bay leaf
• 1 tablespoon butter
• Sea salt
• Freshly ground pepper

INSTRUCTIONS

1. Heat oil over medium-high heat in a large skillet; add shallots, onion and celery. Cook until softened (about 5 minutes).

2. Add mussels, beer, thyme, bay leaf, and butter. Add salt and pepper to personal preference. Cover.

3. Cook until mussels are open. This will take roughly 4-6 minutes. Keep pan moving frequently.

4. Discard mussels that do not open.

5. Serve in bowls with the beer broth and toasted bread. Pairs very well with Belgian beers — preferably the same style of beer used in the recipe!

If compelled, french fries also make a perfect accompaniment to this dish.

ENJOY! CHEERS!

The first time I had heard of Norwegian brewery Nøgne Ø was when I learned of their collaboration with American craft brewers Stone and Jolly Pumpkin on a highly coveted “Special Holiday Ale.”

Naturally, my curiosity was peaked. After all, Stone and Jolly Pumpkin are two of the most kick-ass [craft] brewers in the world (forget about the country). If they thought that Nøgne Ø was awesome enough to collaborate with – then logic can only deduce that this brewery has got a little somethin’ somethin’ going on.

Truth be told, Nøgne Ø is ridiculously bad-ass. Started by two Norwegian homebrewers with lofty dreams, Nøgne Ø has completely revolutionized beer in Norway.

Now, you may think that my last statement is a radical over exaggeration. Well, I beg to differ.

Nøgne Ø will forever go down in history as “Norway’s first microbrewery for creative brewing.”

Before Nøgne Ø, there were no IPAs in Norway. (GASP!) In fact, there were no pale ales. No Porters … no Imperial Stouts … no bottle conditioned ales. Actually, Norway had pretty much nothing but lagers (insert high-pitched horror flick scream). Worst of all, most Norwegians had no idea that any other beer styles even existed!

Imagine a world without ales. For The Beer Wench, such a world is the equivalent of (if not worse than) Hell.

One of the brewery’s founders, Kjetil, is an airline pilot. On his frequent trips abroad, he developed a taste for better beer, and especially for bold brewing styles. His attempts to re-create these beers as a homebrewer were so successful that he was strongly encouraged to follow his dream of brewing professionally.

Today, Nøgne Ø is Norway’s leading and largest supplier of bottle conditioned ale.

The name derives from the first two lines of the famous poem Terje Vigen by Henrik Ibsen: “There lived a remarkably grizzled man on the uttermost barren isle”. In the ancient-styled language in which the poem is written, “barren isle” comes out as “nøgne ø”.

Nøgne Ø’s subtitle is “The Uncompromising Brewery.”  It is their mission to craft ale of highest quality, personality and individuality by using only the highest quality of ingredients in order to make beers of uncompromising quality.

They currently “create” nine bottle conditioned ales.

The list is as follows:

Sheltonbrothers are the official US representative. They help to distribute the Pale Ale, Brown Ale, IPA, Sasion, #100, Imperial Stout and Dark Horizon to a total of 43 different states.

The beer gods must really love me. Naturally, after finishing my post on the “Special Holiday Ale” collaboration and learning all about Nøgne Ø … I was bound and determined to find me some Nøgne Ø to taste. As fate would have it, as I was combing the shelves of Total Wine for some Lambics that same evening … there they were.

Four different beers stared me down with extremely seductive bedroom eyes. The Saison, Pale Ale, Brown Ale, & Porter all blinked their long flirtatious eyelashes at me … and I giggled like a little school girl. I wanted to kick myself for not noticing them in the past, but as it turns out, it was not an oversight on my part. The store clerk informed me that Nøgne Ø only just entered the store (and the Florida market???) the previous week along with Stone Brewing Company.

Being a slut for all things Belgian [well, actually just Belgian and Belgian-style beers], I was immediately seduced by the Saison. The Pale Ale also managed to slip into my basket as well. In a way I regret not picking up the other two, but then again the store is only a car ride away.

Tonight I opened the Nøgne Ø Saison.

Description on the bottle:

SAISON 14°P, 25 IBU, 6.5 ALC/VOL

One of our most refreshing brews, made for those hot summer days, but satisfying year ’round. Recommended serving temperature 8°C/45°F. Goes well with seafood, particularly oysters.

Ingredients: Wheat and lager malt; East Kent Goldings and Crystal hops; Belgian ale yeast, and our local Grimstad water

THE BEER WENCH’S TASTING NOTES ON Nøgne Ø SAISON

Appearance: First off, let me just say that I totally dig the bottle. The crazy “O” logo is very reminiscent of my alma matta – Ohio State. Especially since the Saison’s version is in red (Ohio State’s colors!)

The beer is a ridiculously cloudy, Marigold yellow color.  (For all you non-Crayola kids … Marigold is light golden yellow with hints of orange). The small white head dissipates fast. This may be a result of my pouring the beer into a large round wine glass … but who knows. Regardless, it leaves a nice lacing on the glass … so carbonation is A-Okay.

Aroma: Definitely reminiscent of a Saison – aka Belgian yeast + farm “funk” smells. On the nose I get sweet grass, fresh hay, banana bread, and spice.

Taste: Starts out sweet with flavors of honey, toasted nuts and doughy yeast. The sweetness fades and a nice crisp hoppy bitterness takes over the palate. Light acidity fades as the beer warms.

Mouthfeel: Medium-bodied, moderately carbonated, slightly syrupy (especially as it warms).

Drinkability: Overall, I like it. It is a lovely Saison-esque beer, moderately complex & flavorful. The nonabrasive, moderate alcohol level (6.5% ABV) makes it easy to drink.

I am really looking forward to tasting the others in the very near future. In the meantime, I encourage everyone (in the 43 states where Nøgne Ø is available) to hunt down and try some Nøgne Ø beers ASAP!

CHEERS!

Avery Brewing Company (located in Boulder, CO) is one of my favorite American craft breweries … BY FAR! Avery’s Seasonal Maharajah IPA is one of my all time favorite IPA’s … a “staple” in The Beer Wench’s pantry! Avery also produces one the best barleywines that I have ever tasted – Hog Heaven. But that is only MY opinion – feel free to form your own!

Being new to Orlando – I am only JUST uncovering its beer “niches.”

The other day I found its candy store for big kids – Total Wine. Despite the name, Total Wine has a pretty damn decent beer selection – from all around the world!

I filled up a basket of single beers while I was there … and I am REALLY looking forward to sharing my experiences with each of the unique beers that I bought!

FIRST UP: Avery Karma

Beer Wench Tasting Notes:

APPEARANCE: Light golden amber. Thick, foamy, off-white, slowly dissipating head. Decently lacing (props to me for having a squeaky clean glass!) Cloudy with subtle sediment.

AROMA: Characteristically BELGIAN! Mild malt, almost non-existent hops on the aroma. Belgian yeast takes the cake – lots of clove … subtle banana … some citrus. DEFINITELY a Belgian Ale! My only gripe is that is does not have the typical aroma of a Saison – aka Belgian-style farm ale. It is missing the characteristic “manure-esque” aroma of saisons that I have come to know and love …

TASTE: Light malt, little hops, low alcohol. Very smooth, easy to drink. Bitterness increases as the beer warms and sits in the glass. Highly carbonated, minimal acid, short finish.

OVERALL: Not what I expected. Based on the description, I was hoping for something closer to a saison-style ale. Besides the characteristically Belgian aroma – this ale lacked many of the qualities that I love and enjoy about Belgian beers. HOWEVER, in the end – the beer was smooth and drinkable. The low ABV makes it easy to enjoy several of these – without regretting it in the morning.

Karma may not be the BEST Avery ale out there, however – it is still a pretty decent beer. One that The Beer Wench thinks is definitely worth trying! A lighter beer, with Belgian notes … and decent drinkability.

CHEERS!!!

“Saison” is the French word for season. It is also the name used for seasonally brewed Belgium farmhouse-stlye ales. The first saisons originated in in Wallonia, the French-speaking region of Belgium.

Historically saisons did not share identifiable characteristics to pin them down as a style, but were rather a group of refreshing summer ales. Each farm brewer would make his own distinctive version.

Saisons were traditionally brewed in the autumn or winter for consumption during the late summer harvest for farm workers. Because of the lack of potable water, saisons would give the farm hands the hydration they needed without the threat of illness. Farm workers who were entitled to up to five liters throughout the workday during harvest season (not a bad deal, eh?). In order to properly preserve the beer to prevent spoilage during the long storage, saisons were typically strongly hopped.

Today they are brewed year round in a few different countries.

Whereas traditional saisons were typically around 3.5% alcohol, modern-day saisons — generally bottle conditioned — have an average range of 5 to 8% abv.

“Saisons usually have a citric, peppery, quenching, quality, due variously to hard water, heavy hopping, spicing or deliberate souring. They are usually amber to orange in colour, and often very quite dry.” — Michael Jackson.

Check out the following review by Men’s Journal back in 2005 calling Saison Dupont “The Best Beer in the World. Period.”:

The Best Beer in the World. Period.
Saison Dupont
Origin: Belgium
Alcohol content by volume: 6.5%
With its luminous orangey-blond color and huge, rocky head, this beer just looks great. But wait till you taste it: Like other saisons, Dupont’s is made with a secret mix of herbs that give it an addictive earthy taste and an agreeable bitterness. At 6.5 percent, it’s also got a mild kick, which balances a range of citrusy, malty flavors that even wizened beer connoisseurs struggle to describe. “Impossibly delicious,” says legendary brewmaster Garrett Oliver. Saison Dupont is the “desert island beer” of many men (Oliver and present company included). Pop a cork, guys — we think you’ll feel the same way (brasserie-dupont.com).

“The Saison Dupont is a top fermentation beer with re-fermentation in the bottle. Since 1844, this beer has been brewed in Brasserie Dupont’s farm-brewery, during the winter time. Saison Dupont is considered “the classic” among the Belgian season beers! Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quenchener with no equal, just the way it was created. Brasserie Dupont’s selection of yeasts is the perfect base for these typical aromas and ditto taste. A real re-fermentation in the bottle, which will continue for a long time in a cellar, result into this complex and particular aromatic beer.”

Modern saisons brewed in the USA tend to copy the yeast used by Brasserie Dupont, which ferments better at blood warm temperatures (85 to 95 Fahrenheit) than the standard 65 to 75 Fahrenheit fermenting temperature used by other Belgian saison brewers.

Many of you may remember my first experience with the saison style ale was this past May while I was visiting Chicago for the National Restaurant Association show. I enjoyed both the Goose Island Saison as well as the infamous Saison Dupont. Since then I have tasted many other brands, both U.S. and Belgium. Perfect ale for the summer time. GO FORTH AND FIND ONE (or two or three).

The following are the most notable Beligum brands:

• Brasserie Dupont, Saison Dupont
• Brasserie Fantôme, Saison Fantôme (and numerous other Saison-style products)
• Brasserie Lefèbvre, Saison 1900
• Brasserie Du Bocq, Saison Regal
• Brasserie de Silly, Saison Silly
• Brasserie à Vapeur, Saison De Pipaix
• Brasserie Des Géants, Saison Voisin
• Brasserie Ellezelloise, Saison 2000
• KleinBrouwerij De Glazen Toren, Saison D’Erpe-Mere

The following are saisons brewed in the United States:

• Boston Beer Company, Boston, MA: “Samuel Adams Saison”
• Clipper City Brewing Company, Baltimore, MD: “Red Sky at Night”
• Dogfish Head Brewery, Milton, DE: “Dans Saison”
• New Belgium Brewing Company, Fort Collins, CO: “Saison”
• Old Dominion Brewing Company, Ashburn, VA: “Saison”
• Brewery Ommegang (Owned by Duvel), Cooperstown, NY: “Hennepin”
• Surly Brewing, Brooklyn Center, MN: “Cynic Ale”
• Victory Brewing Company, Downingtown, PA: “V-Saison”