Blessed Art Thou Among Beers

August 17, 2017

A state of utmost bliss. The folks at Council Brewing tell us that’s precisely what they achieve whenever they enjoy one of the liquid gems from their Beatitude Tart Saison series beers.

We listened.

We tried them.

We are believers!

These spectacular, succulent sours have already garnered a number of awards, and rightly so. But before we get any further into the sublime story of these fabulously fruity brews, let’s start at the beginning. The name Beatitude, for non-French speakers…or those who didn’t pay attention in Sunday School, when spoken properly, sounds like “bee attitude” (NOT “beat-it-tude, something the best DJ’s presumably aspire to achieve). Now that we’ve established that simple truth, let’s talk about the beer itself. As a saison style beer…sigh. Alright, for the record, that’s pronounced “say zohn,” not “size sun.” Anyway, as a saison, this ale is brewed in the farmhouse tradition. This means that, as opposed to, say, a german lager, a beer made under uber controlled, clean fermenting conditions, things can get a little funky when brewing a saison. Just what one would expect from a beer brewed on the farm. When done artfully, a variety of funky fermenting micro-critters like Saccharomyces, Brettanomyces, and Lactobacillus all collaborate together to ferment malted barley sugars (Council adds flaked rye to their mash for additional spice and depth) into a tart, low alcohol brew that is incredibly aromatic and refreshing. Upon your first pour of a Beatitude Saison, you’ll swear someone just opened a bag of fresh fruit. Then take a sip. It’s magic. Don’t believe us? Try it. You’ll believe.

Current Varieties include Apricot, Black Currant, Cherry, Citra Dry-Hopped (Draft Only), Guava, Mango, Passion Fruit, Pineapple, Raspberry, Prickly Pear, Raspberry, Three Berry.

Notes from the brewer:
Beatitude is bottle conditioned (refermented in the bottle to achieve desired carbonation levels), and as such contains wild yeast (brettanomyces) and bacteria (lactobacillus) which will continue to develop a more pronounced brettanomyces funk character over time. This beer uses real fruit, therefore, along with the yeast/bacteria will form sedimentation in the bottom of the bottle. Please pour gently and consistently without rocking the bottle for the clearest beer possible.