logsdon

PBJ: an acronym commonly thought to represent the abbreviation for ‘Peanut Butter & Jelly’ but actually stands for ‘Peach and Brett Juice.’

Beer: Peche ‘n Brett / Oak-aged Saison brewed with Brettanomyces yeast and Peaches / 10% ABV

Brewery: Logsdon Farmhouse Ales / Hood River / Oregon

Age: Unknown (most recent batch)

Verdict: One of the best sours I have ever had / 98

🔸A Little History
Since starting up Logsdon Farmhouse Ales in 2011, David Logsdon has helped revolutionize and inspire a generation of brewers and drinkers to keep the Farmhouse Ale style alive. Ever since being created in the farmlands of Belgium in the 19th century, saisons have fought to stay alive in the ever-growing craft beer world. Of all the brewing countries in the world, the US is probably the only one doing anything substantial in terms of revolutionizing and pushing the limits of what a saison can be. In actuality, it truly is the most versatile beer in the world. It can be light, dark, hoppy, bready, sweet, dry, brewed with fruit, aged in bourbon barrels, etc. In a way, a traditional saison is a blank canvas that brewers can use to make a beer that is truly unique and one-of-a-kind. That is why saisons are my favorite style and why I like to act as an advocate for their exponential incline in the craft beer world.

🔸General Comments
This beer has been on my ‘must have’ list for over a year now. I have had the base beer that makes up this particular brew known as Seizoen Bretta, which is a Saison brewed with brettanomyces. They take that beer, age it in oak barrels, and then condition it on tons of peaches; to be exact, 1.5 pounds of peaches for every gallon of beer. Also, for those that are not privy as to what exactly ‘Brett’ is, it is a strain of yeast famously used in Belgian styles such as Lambics and Gueuzes. When you hear people talk about beers such as those, you may hear them mutter descriptions such as horse blanket, sweaty gym socks, musty cellar, dust, ‘funk’ and wet hay. While these might sound like adjectives that would keep you from purchasing a particular beer, in the right style of beer they can be some of the most magical and memorable flavors and aromas you will ever experience.

🔹On To The Aroma
Having been brewed with Brett, there is just enough of those characteristics that make me say “oooh yeah, I smell the brett.” At the same time, the peaches are the star of the show and definitely take center stage. Juicy peach, lactic acid, faint citrus juice, wisps of alcohol and a little bit of oak. After I had carefully poured a few glasses to get a taste, I sloshed the beer in the bottle so I could mix the yeast and fruit sediment up and really get that ‘rustic’ flavor that I love in Saisons. Yehp, that definitely gave a little more ‘funk’ to the aroma as a whole. Absolutely amazing.

🔹On To The Flavor
The flavor is where the show really starts. Crisp mouthfeel and prickly carbonation coupled with a pleasant tartness makes this a beer I can’t put down. It has that quintessential Saison yeast flavor with grain, bubble gum, lemon and a little banana on the finish when it warms. Again, once aroused the sediment in the bottom of the bottle, the Saison characteristics really come through. As it warms, the alcohol gently numbs the palate. However, at no point in my imbibing do I taste alcohol. Brett shines a little more once the beer has warmed and had the sediment aroused.

🔹On To The Verdict
Honestly, this is right up there with West Ashley. While West Ashley is a Wild Ale and features a more ‘sour’ flavor profile, this beer is not far behind in terms of sour Saisons and really acts as a quintessential example of the ingenuity and creativity of brewers these days. Mr. Logsdon, if you are reading this, you have made this boy very happy!

Cheers!

2

Logsdon “Seizoen Bretta” Farmhouse Ale: I’ve heard good things about Logsdon (not much, but what I have heard has been good), so when I saw a bottle of this I decided to swoop on it. My god, the head retention on this is amazing! Gorgeous white, fluffy head with a nose to match. Bright lemon citrus zest and spice. Belgian yeasty funkiness with fruity, estery goodness. Apple, pear and straw. Bready. Not overtly hoppy, but the mouthfeel suggests a nominal presence. Slight Bretty tartness on the palate. Medium-minus body with plenty of carbonation and a crisp, lingering finish. Highly palatable. A perfect beer to beat the heat; it’s supposed to be 100ª today. I’ll definitely be on the lookout for more Logsdon.

Logsdon’s Straffe Drieling Tripel (Picked up at Trappist Provisions). A 4 of 4.  Quite excellent - a beautiful cloudy gold, and smells of quite a lot of tropical fruit and citrus, as well as some malt sweetness and some spiciness. Drinks with the tropical fruit up front again, with a creamy and yeasty body and some more spice and bitterness. The sweetness helps a bit with drinkability, and there’s a lot going on here - the complexity is a selling point - and the thicker, creamier body is awesome. Not the most traditional tripel, but an excellent one.

Seizoen Bretta (Logsdon Farmhouse Ales)

Style: Organic Brett Saison

8.0% ABV

35 IBU’s

From: Hood River, OR

Brewery’s Note: “This unfiltered bottle of seizoen, with its beeswax seal, is naturally refermented and carbonated with select yeast strains, producing fruity and spicy flavors that are balanced by hops and soft malt character. Special Brettanomyces yeast provides added dryness and crisp complexity to the Seizoen Bretta.  Bottle conditioned with pear juice for a natural carbonation.”

The beer pour a murky, ambering orange. It is entirely opaque in body, but does let light through. It forms a rocky head of eggshell white suds from the pour. The head withers quickly to a fat scrim, but leaves nice, solid streaks of spatter-art lacing on the sides of the glass. On the nose, the beer is hugely aromatic with its esters, blending pear juice with soft banana bread, subtle pepper, slight red jolly ranchers, and below it is a clean, grainy malt. On the tongue, the beer tastes fruity and full of esters, yet rather dry, with just a faint touch of acidity, a rich earthiness, and a finish of herbal bitters. In flavor, this is an ester-bomb, moving from isoamyl acetate (it’s the only ester name I remember, yay…) to slight jolly ranchers, soft clove-like phenols, slight mango and pineapple, and rich pear. There are traces of the peppery spiciness, but they are subtle to the rich and blended ester character that his beer possesses. In the mouth, the beer feels medium plus in body, yet is dry on the finish, with mellow carb that mellows to crackle and prick a good amount of the tongue. When the beer leaves, the mouth is left dry and slightly sticky, with a healthy pooling of saliva on the tongue and cheeks, while the roof of the mouth is left prickly dry. Despite the saliva, the tongue, feels arid and softly astringent. Overall, this is a fruity, ester-powered saison that trades out brett’s expected funky punches for rich, fruit salad-like accentuations. It’s good, its dry, its rich and interesting, but it is admittedly not quite my farmhouse game. It has probably the most expressive ester-profile I can think of in a beer, and is richly complex. It’s delicious and I would never turn it down, but this not my farmhouse style and gets heavy in drinking towards the end of the glass.

Logsdon’s Oak Aged Bretta (Picked up at Whole Foods, Berkeley). A 4 of 4. Too bad about 40% of it gushed on the ground when opened, despite a cool temp and not disturbing the bottle. Incredible complexity of the Seizoen Bretta, just aged on oak. The barrel adds quite a lot of interesting notes - clearly some tannins but also some roast/toast qualities. Lots of bright fruit and brett notes up front, and as the photo shows, this thing is like a yeast milkshake - nicely thick body carrying some tartness. A great beer with a lot of complexity - not sure whether I prefer it to the standard Seizoen Bretta, though.

More Remarkable Beers

More awesome beers now available in upstate New York through Remarkable Liquids!  Logsdon’s Straffe Drieling is a refreshing American take on a Belgian tripel, abounding with light fruits (peach, orange, apple) and earthy hops, some spice and barnyard funk, with a crisp, dry finish.

Mikkeller’s Invasion Farmhouse IPA (brewed at Anchorage) begins with a sour/tart citrus bite and continues into juicy pineapple, mango, and grapefruit, all backed by funky, chewy brett.

With all the good beer recently available locally,

Logsdon Seizoen Betta - 3rd Sunday afternoon in a row with a Logsdon beer. Too bad they are all gone now (oh how I wish I had a Peche ‘n Bett - almost enough to make me want to get back into beer trading).

This is certainly more complex than the “standard” version, but honestly, I’m not sure it’s better. The brett is the main focus here, but it takes away some of the balance that was so great. If I found both on the shelves and could only buy one I’d be going for the green label.

Logsdon’s Far West Vlaming Organic Oak Aged Tart Red Ale (Picked up at Trappist Provisions). A 3 of 4. Really nice lacing and carbonation on this - incredibly small creamy bubbles. The nose is incredibly tart and some powerful oak as well, and finally some brighter tart cherry notes come in. Drinks quite acidic and tannic - not overly puckering like some sour reds, but not easy to take a big swig of. Quite complex, and the decent thickness to the body and the carbonation make this a pleasure to drink. 

Logsdon’s Cerasus (Picked up at Berkeley Bowl West). A 3 of 4. Quite deep and dark in color. The nose has some sweeter cherry notes to it, and some mild tartness. Some deep caramel-like notes and plenty of oak - not as over-the-top cherry as some, which is a nice change of pace. Really features the cherries in both a sour and sweet profile, and maintains a solid woody back that isn’t overpowered by the fruit. Solid stuff.