I think things need to be spruced up around here. Readership is increasing, which is nice. Either that or more bots are subscribing to learn about beer. No one leaves any comments though. Barley Mowat gets lots of comments, especially when I post dumb stuff. Then again, his stuff is interesting and thought provoking. Here are the top five reasons why, I think, no one leaves comments on my blog. I also like making lists.
5. People just read the score I gave a beer and move on. Confirmation of one's palate is important.
4. No one actually reads my crappy blog. They just subscribed to be polite. I can't blame them. The layout is ugly, there are no pretty pictures and nothing else to click on.
3. My description of a beer is the definitive guide and should not be questioned. Highly unlikely.
2. Most - actually all - posts never leave room for debate or opinions. I drink, I comment, I provide food pairings. It is more of a lecture and not a forum for debate. There is no lingering question that needs to be answered. Which leads me to number 1.
1. ??? You fill in the number one reason below in the comment section below - yes there is one. Everyone hates an uncompleted list. True, this is a dirty trick but I'm OK with that.
Centennial Saison = 7/10
This is a very simple beer, but highly enjoyable. The saison part is bang on with dry citrus fruits, spicy yeast, slightly musty with a dry finish. Add to this the juicy tartness of apricots and we have a winner. It didn't linger very long, which only leaves you longing for more.
I can't find a photo of this beer, but VictoriaBeers.com has lots of pretty pictures.
Alcohol Content 0 Didn't say, but it tastes around 6%
Value +1 its nice, very nice
Appearance +1 always tastes better in the brewpub
Food Pairings: So this saison is sweet, fruity and slightly spicy. Indian dishes would be an ideal pairing. The fruity sweetness could act like chutney to help calm the spice, yet the spicy yeast would harmonize well. I bet you could use this beer in a reduction to glaze just about anything. Perhaps a spicy pound cake would be nice. It's effervescence could help lift the fat from any dish. Peking duck suits this option nicely.
Cellar: I don't think it was bottled, but if it was, it wouldn't cellar well anyways.