Thursday, June 5, 2014

Prairie Puncheon - Gus #53

So... It's been a long time since a review.  Well here is a quick one but I hope to get back in the swing of things soon.  Lots of homebrew going on as well.  Thanks for all those that have continued to read the past reviews.

Today is a brew from Prairie Artisan Ales out of Tulsa, Oklahoma.  They have garnered a big name in the craft beer world very quickly.  Receiving high praise on a ton of their stuff from farmhouse style ales to barrel aged imperial stouts.  The brew for today is their oak fermented farmhouse style ale, Puncheon.






About the Beer:
Style:  Saison/Farmhouse Ale
Alcohol by Volume:  7%
IBUs:  25

Puncheon

Farmhouse Ale Fermented in Oak Barrels

"Puncheon is a farmhouse rye ale fermented in large oak barrels with several different wild bacteria strains.  Tropical citrus notes and sourness can be detected with hints of oak"


I poured this brew into the Prairie Teku (proper glassware and all that!)







Appearance:  The brew poured out a golden straw/yellow color and super clear.  I really wasn't expecting it to be this clear with the oak fermentation and I'm pretty sure it was bottle conditioned.  There was a thin bright white head but it did not stick around long at all.  Carbonation streaming up from the sides of the glass as well.  It looks very refreshing.  I could use a better head on the brew but, I know that barrel aging can sometimes affect the head retention so I'm sure oak fermenting does as well.  Minor details.




Aroma:  The first thing that comes to mind on the nose of Puncheon is funk.  A funky, wild, old wood, barnyard funk.  It's not overpowering but you know that this is a Farmhouse Ale with something wild going on in it.  Under that there is a bit of a lemony tartness and some sweetness.  Some of the oak shows up as well but it's more of the wet wood funky aroma that I pull out.  As I dig in more there is some floral notes with just a hint of spice.  Overall it's not the funkiest farmhouse I've smelled but it's very pleasant.

Taste:  The funk is present but not as prevalent in the taste.  There is that lemony tartness right up front, some spicy/floral notes mid palate and it finishes super dry.  Mouthfeel comes off light because the carbonation is help clean everything off of the palate and let it move on through.  Carbonation levels are right where I would want a Saison/Farmhouse Ale.  As it warms there are some sweet notes and something like a Brett character is in there.   I'm not positive if they use Brett since the description says wild bacteria but I pick up something like it.  

Verdict:  A very solid Farmhouse Ale.  There are notes of everything you would look for with nothing being too dominant or overplaying each other.  I didn't really pick up too much spice from say the Saison yeast or the rye in the brew but, there was some there.  I think the barrel and the bacteria covered that up.  Nothing wrong with that as it was super refreshing and would be great for a hot afternoon.  Would also pair great with a light salad with a nice vinaigrette and fresh veggies.  I'm going to give this a solid B+ for a rating.  Definitely above average and everything was blended nicely.

Cheers and thanks for reading,

Gus

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