Complex flavors and aromas come from a variety of sources. Barley malt and wheat help create a smooth body and attribute a pleasant golden hue while the addition of malted rye and oats brings out a solid earthy flavor. Czech Saaz Hops help create a citrus nose.
What makes this beer truly special is the Saison Ale yeast strain used to ferment this beer. The subtle hints of tangerine, peach and licorice are the hallmarks of this particular yeast.
Booyah the Name
We love Wisconsin. Our history and culture give us inspiration for brewing and naming beers.
Since this is a Belgian-style beer, the Flemish-Belgian history of the Green Bay area flows with stories like a keg with a bung blowout.
A very social cultural staple is the Booyah, which is a 55 gallon drum-over-fire stew that is cooked using an “everything but the kitchen sink” mentality, and tended by cooks over a few brews.
This is the perfect story for this beer; Belgian, complex yet simple, and oh so social, hey.
Booyah the Beer
Saison (French, “season”) is the name originally given to low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season. Modern-day saisons are also brewed in other countries, particularly in America, with an average range of 5 to 8% abv, ours coming in at 6.5%.
Although saison has been described as an endangered style, there has been a rise in interest in this style in recent years.
Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version.
From the Brewer
Booyah is a farmhouse ale, which means it’s a kitchen sink type of recipe, so there are no rules when it comes to grain bill, hops or yeast. When it comes to grain, just name it, barley, oats, wheat, rye and corn. The rye malt and oats produce a really earthy smell in the mash. For this ale we use a specific saison ale strain. This yeast has been cultured to produce a lot of fruity and spicy esters, such as apricot, clove, banana and anise. Keeping the a fermentation temperature at 68 degrees controls the ester of the yeast strain. This yeast strain also likes to take its’ time, a long and slow fermentation settles out the finished beer. This is a good sippin’ beer for me. I enjoy a glass when all the work of the day is done. The complexity of this beer re-energizes me.
This is a great seasonal beer that we released in the spring the last two years. Originally we became enamored by a home brew produced by Nick Van Court, at the time a part of our brewery team. He actually entered in to our annual home brew contest and it was a standout! Nick has gone on to open his own Belgian style brewery in the Upper Peninsula of Michigan