Archive for the 'Farmhouse Ale' Category



Loaded with cherry flavors, this Imperial Saison still seems to keep a firm grasp on the rustic flavors of the style. Perfect with roasted chicken or even beef perhaps, not mention some heavy, sweet deserts.

beer + food = Barleydine




Ah, the rustic Farmhouse Ale, coming as the slightly unrefined family member of Saison or Biere de Garde. Brewed as a rustic beer by farmers using ingredients they had readily available on their farms. Made during the fall and fermented then aged till summer, to be drank by the farmers and their hands during the hard working season.

We paired this awesome roughneck with some BBQ pork spare ribs and a cheese risotto. The rustic qualities of the beer (i.e. the unbalanced malt and yeast flavors) linked well with the barnyard pork. The immense spicy qualities of the beer sliced through fatty and heavy umami flavors. While the slight malt backbone teamed will with the caramelized meat. The beer played well with the heavy flavors of the risotto. What a delightful combination.

beer + food = Barleydine



Saison/ Farmhouse Ale | 4.5% ABV

A- Caramel, orange, and yellow mixed together with a frothy two-finger head in my snifter. Looks damn impressive, if I do say so myself.

S: FUNKY. Wow. Brett, tart, wet dog, musty clothes, grassiness, and mild overripe fruit.

T: Very good. The tartness and sourness is there, but the sweetness adds depth. This beer is more than it appears at first sip. While I feel like it lacks a certain ‘punch’ that a higher ABV might have delivered, for a 4.5% beer it is pretty damn tasty. A unique farmhouse, a tad bit funkier than most I’ve had. Fruity pear and unripe banana, mild grass clippings, and some notes I can’t quite put my finger on. Tasty, though.

M: Tart, light, and highly carbonated. Nice. Very dry.. Moreso than I’m used to seeing.

D: Moderately high. An easy drink, but I took my time with this one to draw it all in. And I’m glad I did.. this is a very good beer and Jolly Pumpkin is 2 for 2 in my book!

beer + food = Barleydine

Reviewed by Showokawada @ BeerAdvocate


All the rage in the US these days in the Craft Beer scene is Wilds and Sours. Spin offs of the original Belgian masterpieces such as Lambics are popping up all over the country. Breweries are taking the use of wild yeasts such as Brettanomyces or Lambicus and giving beers a whole new flavor dimension. These yeast impart sour aromas and flavors which make the beers unbelievably refreshing. Once such beer is Ommegangs Ommegeddon, a Funkhouse Ale with Brettanomyces, as they call it. Essentially this is Hennepin, their fantastic rendition of a Farmhouse Ale with a bit of a wild spin to it. I find these beers hard to describe given I’m not familiar with what all flavors wild yeasts impart on a beer.

On to the beer…
Ommegang Hennepin is well established in my list of favorite beers. It is a wonderfuly complex and refreshing ale with loads of spices and hints of earthy undertones. Ommegang has taken this beer to a whole new level with Ommegeddon by adding a bit of wild yeast. Brettanomyces takes this beer to a phenomenal level, giving it loads of sour flavors. This relatively new exploration in wild ales is gaining momentum quickly across the country.

Tasting notes….
Hennepin, as I mentioned before is a wonderfully complex ale. Based on the Farmhouse style, it is layered with complexities only seen in the Belgian beer world. Ommegeddon is the wild version of Hennepin which imparts some sour, bitter flavors not seen in the standard Farmhouse style. These sour or bitter tones complimented the spiciness of the shrimp panini sandwich which it was paired with. The shrimp was prepared using a dash of cajun rub, giving it a bit of spice, which was quite nice for such a delicate meat. The beers body and mouthfeel lent itself quite well to how light the shrimp is by nature. Finally, the mouth was cleansed by abundant carbonation, wiping out the heavy cheese and mayo flavors that hung around. Fantastic pairing, which can be quite difficult for this new world of sour beers.

beer + food = Barleydine


   Generally speaking, Salmon would be paired with a more robust beer, given the flavor and intensity of such fish. This pairing came to me though, given the rustic flavor of a Farmhouse Ale, which matched and complemented the Salmon quite well. Below is a brief overview in the preparation of the meal.
   Start with a 6-8 oz. portion of salmon, your choice of type. Spread a light coating of mayonaise over the top of the fish, I use Hellman’s Canola, then sprinkle with onion powder and Dinosaurs Foreplay Rub. Bake for around 30 mins., check temp. continually around 25 mins. and remove from oven at 140ºF. 
   You’ll want to use fresh broccoli, start by rinsing in cold water and patting dry. Cut the crowns from the stems, I had about 5-6 crowns medium per person. Boil until fork tender, about 5 minutes. Remove from heat and drain, add butter to taste.
   I cheated here, prepared from a box, follow directions on the package.
   All the flavors seemed to compliment one another quite well, although the rice was a bit salty for my taste. The beer matched the fish quite well, a little bite of fish followed with a swig of Hennepin, delicious. Farmhouse Ales are quite rustic, unrefined Belgian style beers, a rebirth of beers brewed by, yes, farmers. You can easily alter this recipe in any way, substitute here and there, perhaps a baked potatoe instead of rice or preparing your fish in another manor. I just recommend the Hennepin with salmon.


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