“I consider these beers [saisons] truly glorious and endlessly interesting. As with wheels of great artisanal cheese, every bottle of saison is very slightly different — it lives its own life, tells its own tale.”
Garrett Oliver, The Brewmaster’s Table
I’ve only had saison twice — the same one (1900) in the same pub (the Dove) two years apart.
That’s not enough data for me to work with in terms of understanding it as a type of beer.
1900 (like rather a lot of Belgian and French beers) has a somewhat overpowering burnt sugar flavour and, like Altbier, finishes with a kind of metallic, dry bitterness. Garrett Oliver isn’t kidding when he says it tastes better with food: I much prefered it once I’d eaten some flame grilled meat and some salty chips, when it seemed drier and less sickly.
But I’m not blown away. Is 1900 a rubbish example of this type of beer? If not, what am I missing? And if so, which others should I try instead?