Breckenridge Brewery Head Brewer Carl Heinz Talks Brewery Lane Series: Oak Aged Saison

BC: Who came up with this beer’s recipe?
I developed this recipe with input from and Eddie Varela, Barrel Master and Todd Usry, President and Founder.
 
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I think the aroma is particularly interesting – with aromas of white grape and saison yeast esters, it blurs the line between beer and wine.
 
BC: Can you describe this beer in 10 words or less?
A balanced fusion of diversity – white grape, oak, spice, esters
 
BC: Do you know a story – or have a personal story – that revolves around this beer?
Saisons are traditionally made using ingredients that happen to be on hand. For us, that included wheat, rye, and 2-row barley. The inclusion of something locally harvested is also common, and that’s where the white grape must came in. We sourced the grape juice from a winery in western Colorado. We bent the rules on the saison style, though. This one falls into the category of “super saison,” and even in this category, it’s big. It’s also quite dark after picking up additional color from the barrels.
 
BC: What's a good food pairing for this beer?
A big, traditional turkey dinner, roasted or smoked, with all the sides. It holds up to the rich flavors and excess! For a simpler pairing, I’d serve it with Manchego cheese.

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