I'm a pensive fanboy for style combinations. At times the blending of brewing techniques can yield new flavours. Or it can go wrong and raise the question, "How do I spit out this mouthful of beer in a crowded bar?" Luckily this bottle by Phillips hits the former category. This tees up a stronger dark malt base (dunkel?) and allows a saison yeast to dive in an do its thing. Will spicy phenolics mesh with a rich, dark fruity malt canvas? I'm sure others will disagree with my thoughts.
Schottleweizen = 7/10
From the start, the spicy phenolics dominate the nose. There might be a little dark bread if you dip your nose into the foam. Each chewy mouthful supplies something new. The Schottleweizen is all over the map with flavours of dark breads, chocolate, prunes, bananas esters intertwined with a spicy saison yeast. It fades just as it starts. Perhaps a little unfocused but still very tasty.
Alcohol Content +1 7.5%
Appearance 0 (barely. Nice art and a vague description of how beer will taste)
Glassware: Definitely need a weisse glass to accommodate the massive head on this beer.
Food Pairings:Something dark and spicy will work well here. Chicken mole or Jamaican jerk might be in order. What cheese, what cheese? Let's be bold and pair this with a roquefort. If you like desert, try this with flamed bananas with a cinnamon rum glaze.
Cellar: Nope. Most of the flavours are yeast dependent and should fade quickly.