Northfield Saison #5
This Belgian-style ale was fermented and aged for 12 months in an oak fermenter called a foeder with a mixed yeast strain from Ontario's Escarpment Labs featuring a blend of traditional brewer's yeast and Brettanomyces. This wild yeast strain contributes vivid brightness and a dry, crisp and refreshing finish.
Bottled November 2019
History Of The Style
For centuries, the Flemish countryside in Belgium and in Northern France was host to idyllic farms who relied on brewing as both a matter of necessity and a simple luxury. It was here that farmers pioneered rustic ales designed to refresh and fortify the people who toiled on their farms through the Spring and Summer growing seasons. While the term 'farmhouse ale' is used today to describe a loose group of beer styles, traditionally these beers would have been brewed with a variety of malted and raw grains and would have benefited from mixed fermentation of various wild yeasts and bacteria. What we know about them has been refined and adapted through reinterpretation over centuries; a project that continues today as we look to understand and honour the style.
Fermentables: Barn Owl Pale Lager Malt, Barn Owl Red Wheat
Hops: Quebec-grown Cascade
Yeast: Escarpment Labs Saison II, Escarpment Labs New World Bretts
Smoked sturgeon, pad thai, salumi.