Side Project Brewing Bleuet du Fermier

**Aroma:** “Moderate lemon note with light tart and Lacto. Moderate fruity esters including grapefruit and a light orange. _Brett_ funk with some tropical fruit, passion fruit, slight wet-hay.” **Flavor:** “Highly carbonated but light carbonic bite, probably due to the _Lacto,_ and a malt bill that provides creaminess despite being weightless. Bright fruity notes with tart lime, grapefruit, and a light spiciness. Tropical passion fruit is forefront with some earthy wet-hay barnyard _Brett_ funk. Bright lemon zest opens up to some stone and tropical fruit—so much gorgeous _Brett_ flavor.” **Overall:** “Very refreshing. Light, dry, tart, and fruity with a supporting funky complexity. A very delicious, crushable, funky saison that uses a very light malt bill and well-selected hops to paint a beautiful canvas of _Brett_ complexity. Extremely drinkable and endearingly complex, with a perfect finish.”

__Aroma:__ “Big juicy ripe blackberry notes with a touch of lactic sourness in the background. Vinous, like red wine. Dark fruit, dried cherry, and blueberry. Peppery and almost earthy.” __Flavor:__ “Well-balanced fruit and sourness without being overwhelming. The blackberries are super juicy and ripe. Lots of the berry-skin flavor and feel. A touch of acetic in the finish. Make my teeth squeaky. Very wine-like—dry and tannic.” __Overall:__ “Nice blackberry flavors with just a touch of sweetenss but with a tart dry finish. The fruit and sourness play off of each other well, and the tannins make you want another sip. This beer is very interesting and enjoyable; the wine-like character is really nice.”

__Aroma:__ “A mix of peach esters and sweetness, with a slight acetic and funky Brett character. Leathery horse blanket notes blend well with the aromas, and it’s sour, funky, and generally kind of stinky. Earthy, fruity, peachy, with estery notes of floral, pineapple, and strawberry.” __Flavor:__ “The peach is fruity and big, with notes of cherry and pineapple, and obviously strong esters to support. Everything is nicely balanced. Wet hay, Brett funk, and a dry acidity carry the fruit all the way through the tasting experience.” __Overall:__ “The fruit hangs in there all the way from sip to finish. So much complexity between the flavors of the fruit and the sourness and the funk. The beer tastes as if it’s been treated well over time, leading to a well-done, mature fruited sour.”