Today we are really excited to announce the next evolution of our sour beer project here at Fair State. We have always been interested in pushing the boundaries of what sour beer can be, and we also love the way in which sour beer allows us to focus our beer on a distinctly local flavor by utilizing yeast and bacteria that are truly unique to our region. Moreover, ever mindful of the involvement our members have always had in our community, we wanted to find a way to democratically involve our members in the creation of these highly local flavors.
So we have thrown caution to the wind. Introducing “Saison Derriere,” a wild open-fermented double citra hopped coolship aged imperial sour pilsner. We installed an open fermenting coolship in each of the men’s and women’s rooms this winter in order to harvest the unique strains of yeast and bacteria produced by our members. As each person has their own personal microbiome of unique gut flora, we wanted to explore what our beer could be if we leveraged this vast array of unique flavors.
We also strive to be great stewards of the environment at Fair State, so all of the water used in brewing “Saison Derriere” was also harvested from our members using what we call the “Water World method” or “Costnerizing.” This method allows us to recapture and harvest the beer sold at our taproom after it has been processed by our customers. In this way we further engage our community to produce our beer, while also substantially reducing our impact on the environment.
Saison Derriere exhibits strong enteric character, one reviewer described it as having a truly “authentic fecal aroma.” Moreover, the overly excessive citra hop character lends a distinct flavor of “tom cat urine.” This beer truly takes Fair State beer in a new direction. Gone are the days of nuanced, well-balanced flavors. Instead, get ready for the bombastic flavors of Saison Derriere.