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.
It goes without saying that I was uncontrollably excited when I heard about an upcoming brettanomyces-laced farmhouse ale from Delta-based Four Winds Brewing. I’ve already been hugely impressed with both their product and their priorities, as Four Winds has produced a good number of inventive and excellent beers with a particular focus on farmhouse style ales AND have been the second brewery in BC history to cork their beer.
I was even more excited when I heard very, very positive things about this beer. I bought four bottles Friday, about an hour and a half after they hit the shelves at Brewery Creek (I got there as quick as I could). I didn’t open the first bottle until tonight. You can now chalk me up as another strong supporter of this beer.
It pours a hazy golden yellow with big puffy head. I was hoping for nearly-uncontrollable head size off this beer and I got it. It is a mark of a great craft saison. Smell is of orange fruits like peach and apricot, lots of barn-straw, grass, some gentle spices, slight pepper, and wonderful brett character – not overly funky, just a great added depth of complexity to the yeast character.
Taste is much the same – it starts off as an already great, fairly malty saison and suddenly the brett breaks through with a healthy dose of straw and a damp and dirty moss-like quality… I realize that may not sound appealing, but trust me when I say I mean it in the best way possible. Moves towards a dry oak finish after all that, with the brett still leaving its mark.
Carbonation and mouthfeel are spot-on for the style and do nothing but support the excellence of this beer. I commend Four Winds for tackling such a difficult and fickle style so early into their existence; the fact that they hit it out of the park the first try is just icing on the cake.