Drinking on a Monday is a short column where I share that one bottle that I open after the most dreadful of all weekdays.
Continuing with my spring of saisons featured in this column, I could probably fill the next month with all the new releases from Monkish. I’m not sure whats going on down there in Torrance, but Henry’s pushing out new beers at a pretty alarming rate these days, and with three new saisons on his menu, its pretty clear SoCal has a serious contender in the American Farmhouse scene. In the last month or so, Monkish has released Saisonita, a 3.8% ABV saison that for all its lightness in booze is bursting with flavor reminiscent of Prairie Ales Birra (one of my favorites). Last week also saw the bottle release of Saison de Lilah, brewed with Lavender and Lemon peel, which I haven’t tried but I’ll be making the trip down to the brewery this weekend to check out. But the real standout right now that’s got a lot of people talking is Selah, a dry-hopped farmhouse ale with brettanomyces, and let me tell you, this is not a beer to miss.
With a crack of the bottle a bright white fluffy head pushes up to the mouth. This brett yeast is still very active. It pours just about a perfect shade of bright cloudy yellowish gold with a very strong head retention that creates uneven valleys and plateaus in the bubbles. The aroma is full of bright fruity esters of apricot and citrus and some nice farmhouse funk. The sip begins quite dry and bready but evolves into a slightly tart citrus flavor with more of that apricot. The brett is definitely young here but just established enough to give it a nice bit of funk. The dry hop is perfect, with great notes of lemon and tropical fruit from the sorachi ace, mosaic and galaxy. Even after half the glass is done, the effervescence and brightness of the flavor feels like it continuously builds and expands across your palate.
I’m not sure if there’s such thing as a perfect beer, but Selah is edging pretty close to it. Its so full of all the flavors I’m looking for in a saison, but never crosses that bridge into being a full-on sour. Its a beer that you’re going to want to pack away in your cellar to see how that brett evolves over time, but also the beer that’s going to be difficult to save because its almost too good not to be drinking right now.
- Drinking on a Monday: Noble Aleworks Tongue Tickles Double IPA
- Drinking on a Monday: Prairie Artisan Ale’s Funky Gold Mosiac
- Drinking On A Monday: Brooklyn Brewery’s Sorachi Ace
- Drinking On A Monday: Flat Tail Brewing’s Humulus Lambicus
- Drinking On A Monday: Stone/Beachwood/Heretic Unapologetic IPA