Livre. Leve. Suave.
Como uma saudação à felicidade, a Ça Va é uma Saison sofisticada marcada pelo equilíbrio e leveza. Cominho, coentro e o lúpulo Saaz garantem um aroma e notas condimentadas e terrosas. A adição de açúcar na fervura faz dela uma cerveja seca e refrescante.
Saisons have been around for ages. Traditionally brewed by Belgian and French farmers to provide refreshment during harvest. I’m guessing that flavour wasn’t a main concern back then; the priority was to provide a beverage that was safe to drink, because water usually wasn’t. Never the less, over time they developed a beverage chrarissed by beer geeks of the modern world. The alcohol content was low, so the workers could consume enough to keep hydrated and still perform their job: To load the barn with enough barley for next years brewing season. I bet these hardworking, humble farmers never imagined, that centuries later, their style of brewing would inspire brewers from all over the world. As all our beers, this is a very modern, you might say new world, interpretation of this style. Based on the tradition we have used a French Saison yeast, which provides a plethora of funky, earthy, very "Belgian" flavours. From there we have upped the ante a fair bit by doubling the amount of malt, and thereby the alcohol, and loaded the kettle with punchy Nelson Sauvin hops. Unlike the original, this is not a beer meant to be drunk by the gallon. Moderation is the key for full enjoyment of all great beers.
Enough heavy dark obnoxious sweet super malty x-mas and winter beers. When you eat heavy duck with fat gravy, the last thing you want is another heavy sweet malt liqour!
NO! you want something that can help you digest the dinner, ease you stommach and cleance your throat. And that is exactly what Snowball Saison will do. It is a SUPER sparkling crisp and dry Saison that has been refermented with milk acid bacterias and dry hopped over and over to give the beer a crisp and smooth tart finish (not to mention…. there is a lot of hops of course…)
Have a nice winter!
"Saison" significa "Estação do ano" e é representado por cervejas mais complexas tanto no aroma quanto no sabor, devido a enorme variedade de temperos que lhe são adicionados e lhe conferem características únicas e exclusivas. A Jandrain V Cense é uma referência deste estilo, de coloração âmbar, bom equilíbrio entre as notas de aroma da tangerina, caramelo, alcaçus, anis e fermento.
No sabor, presença significativa de ameixa fresca, chocolate, passas ao run e framboesa. Corpo médio-leve, alta carbonatação e estabilidade de espuma. É produzida com três tipos de maltes de cevada diferentes e uma dose generosa de lúpulo que lhe confere originalidade incomparável, amargor e aroma.
Para acompanha-la você deve imaginar que indicaremos um prato tão complexo quanto ela, mas é aí que se engana! A dica é um belo spaguetti ao sugo, daqueles que sujam a camisa e nos dá vontade de lamber o prato! A explicação técnica? Bom, acidez do molho de tomate e acidez da cerveja; notas herbáceas (manjericão) e talvez picantes do molho, com as mesmas da cerveja. A explicação sensorial? Uma explosão gastronômica.
A La Dalmtienne é uma linha da Fantôme que se divide em 2: La Dalmatienne Blonde e La Dalmatienne Noire.
Nesse primeiro momento, trouxemos apenas a Noire, que é uma Saison escura, fugindo do tradicional, então espere algo diferente dessa!
No aroma temos fermento de pão, caramelo, frutas escuras, dulçor e especiarias.
No sabor, presença de caramelo, leve tostado, grãos, açúcar queimado, perfeita!
Quer uma experiência MUITO diferente com essa cerveja ? Use um decânter e deixe cerca de 1 hora e veja como ela assume um caráter licoroso.
"With joy and a little bit of mischief, Fantôme brewer Dany Prignon dedicates this very bitter beer to all of the many varieties of brise-bonbons – literally, ball-breakers – in the world. Specifically, this beer is meant for wise-guys, braggarts, pains-in-the-ass, muck-rakers, troublemakers, know-it-alls, stuffed-shirts, blow-hards and bores, as well as nut-cracking, wind-bag, prattling-on, self-appointed experts on everything, and nose-in-the-air snobs, convinced they can do anything better than you. Dany intended to make a beer too bitter for a normal person to enjoy. The problem is, everyone loves it! Guess we’re all just a bunch of brise-bonbons sometimes…" – Shelton Brothers
This is a tremendously delicious, textural, and fizzy county ale, bright gold colour, citric and sour, reminiscent of a good champagne or lambic but in a class all its own.
Fantôme – Golden ale, 8% alc. by volume, with a wonderfully musty and characterful aroma. There are many drinkers out there who believe this is the “Nectar of the Gods.” Certainly no other brewer makes beer like this, in Belgium or anywhere. How many beers of 8% plus offer such fresh fruitiness? A solid Belgian saison beer at its base, with an unusual overlay of fruitiness.
Dany, the offbeat brewer at Fantôme, will try anything, and the results are always interesting. A beer made from dandelions would be worth a try if only because no one has ever brewed one before, but the great news is that this is actually a very good beer.
Dany and some cohorts get busy every spring picking bushels of dandelions that grow in the fields around the picturesque farmhouse brewery. The yellow flowers are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion “tea” that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer – golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there.
It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, "wet the bed" – this also happens to be the British folk-name) for precisely this reason.