Le Trou du Daible is one of a handful of premiere breweries out of Quebec, and Dulcis Succubus is a flagship beer from the brewery. At least, that’s what I gather based on its astronomical price. This price comes from the fact that it is barrel aged and it is produced with wild yeasts and spontaneous fermentation, all of which has been applied to a saison or farmhouse ale base.
Saisons with brettanomyces or other wild yeasts are one of my most adored beer styles. There are a number of great examples out there, including Upright Brewing’s Saison du Blodget which I had quite recently. Logsdon makes world-class examples of this style as well. I prefer Dulcis Succubus to any of the aforementioned; it’s that good.
I think this comes largely from the barrel aging: there is a good dose of oak flavour from beginning to end. The nose is primarily fruit and some musty fruit skin: apricot, pear, peach. These are also present as flavours and combine with the big oak barrel character and a gueuze-like, complex yet gentle sourness. The acidity of this beer is quite wonderful and is more significant than most saison-brett beers. It’s a little dry thanks to the acidity and barrel character and wonderfully crisp from the saison side of things.
It has a high price of entry, but I truly believe if you like sour saisons, this is a must-try.