Whilst in Edinburgh this summer I embarked – over a breakfast, of all things – on a rant about the proliferation of Saison and ‘Quasi-Saison’ into the market this year (apologies still to Craig, Chris and Sam who had to sit through it). I don’t rant much (on here, anyway), but I had gotten a little sick of the tang of Saison yeast being thrown into anything (especially IPA) and the beer being labelled as such. Don’t get me wrong; I’m all for bending the rules from time to time, but the core of my rant was that I just craved tasty, simple, herby Saison. It may be a matter of semantics for some, but for me it was as simple and as selfish as that.
In fact, it got me down so much I was actually avoiding beers with the ‘S’ word on the label or pumpclip. Until Bad Seed’s Saison (6%abv) arrived in my hand and gave me my faith back. The beer pours cornfield gold; and I sat and took in the aroma for what seemed like an age – lemon rind, a hint of vanilla, the citrus-spice of raw ginger. On the sip, it was smoothly sweet until a rush of dry, coriander and pepper heat swipes the malt away at the finish, which is gentle; risingly bitter with a fresh, grassy herbal note. The alcohol is well hidden although there’s a faint warming note after the sip, which only adds to the robust-yet-light feel of the beer. Complex? Yes. Easy – drinking? Certainly? Well-brewed? Resoundingly so. No bells and whistles; just a bloody good Saison.
Bad Seed are based in Malton (famous for its food festival – and of course being the birthplace of my dog, Wilson!) and haven’t been going that long – James Broad and Chis Waplington only set up in the summer – but their beers are already garnering some formidable buzz. What struck me the most – once I’d gotten past the initial pleasure of the beer in the glass in front of me – was how clean the beer was; how well brewed it was. Small needn’t be a byword for lazy in terms of the condition of your beer, no matter how ‘innovative’ it may be in terms of flavour. No such qualms from Bad Seed. Go buy some.