Four Witches Black Saison


Four Witches Black Saison

New Holland Brewing

This is a rather interesting Saison from the New Holland Brewing Company. It is part of their High Gravity Series, marked as Vintage 2013. This brew pops in at 8.92% abv, definitely on the higher end of brewing. If we can, we plan on grabbing a couple more bottles and aging them for a little while, perhaps tasting them over the course of a few years.

Aroma: Rich malty, nutty aromas come off strong. Some wheat can be picked up. Very little in the way of hops. Hints of lemon, dark fruits, and horse blanket come in on the back end.

Appearance: Very dark cherry brown, almost black without light behind it. The head was deep tan in color, and produced big bubbles, but stuck around for a while. The beer itself doesn’t show much carbonation.

Flavor: Very malty, with strong flavors of black cherry, plum, and heavy yeast characteristics. There is no noticeable hop bitterness, or any hop flavor. Hints of rye and heavy roastiness come through as well.

Mouthfeel: Very creamy and heavy on the palate. There isn’t much in the way of carbonatio0n, but it goes well with a saison of this nature.

Overall Impression: This is a very tasty heavy brew. It is perfect for the fall and winter. I don’t know what four witches they threw in the brew pot, but it works in this brew.

Final Impressions:

Hops:                    mug rating .5

Malts:                   mug rating 4

Flavor:                 mug rating 4

Overall:                 mug rating 4

Label:                    mug rating 4.5

We paired this beer with a wonderful dish of mushroom and (vegan) sausage etoufee. This is a rather spicy, and was put over rice. The label for the beer says it goes well with jambalaya and mushroom sautés. In this case, it is a combination of both. Jess really enjoys the pairing, and I am sure I would enjoy it as well if I ate mushrooms.

DSC_1383     DSC_1386

I got the recipe for the mushroom etoufee from the Fat Free Vegan Blog.  Take a look there for the full recipe.  *I made a secondary batch for myself, using a couple types of sausage I got from a somewhat local butcher near our place in Del Rey.


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