Council Brewing's Beatitude Tart Saison:
Beatitude is the French word for bliss which is what we float away on whenever we enjoy this specially brewed beer. This Tart Saison is brewed in the Belgian tradition of tart farmhouse ales. The magic happens when our house blend of Brettanomyces, Lactobacillus and Saison yeast throw an out-of-this-world party in our fermenters. Aged on various fruits, this yields a beer with a lacto forward nose, an intensely tart fruit flavor, a doughy complexity, and takes the word "refreshing" to a whole new level.
2016 LA International Beer Festival - Silver - Beatitude Cherry
2016 & 2017 Rate Beer Best - Beatitude Raspberry
2016 Rate Beer Best - Beatitude Passion Fruit
2017 Rate Beer Best - Beatitude Three Berry
2017 Rate Beer Best - Beatitude Prickly Pear
4.5% ABV | pH 3.2* | IBU <2
*pH is an average and varies depending on the fruit added. pH may fluctuate after bottling.
Current Varieties offered: Apricot, Black Currant, Cherry, Citra Dry-Hopped (Draft Only), Guava, Mango, Passion Fruit, Pineapple (Draft Only) Raspberry, Prickly Pear, Raspberry, Three Berry.
Creating our Balanced & Complex Sour Beer:
Beatitude Tart Saison is a true sour or wild beer using a traditional mixed fermentation of Saccharomyces, Brettanomyces, and Lactobacillus. Mash souring, kettle souring, or food grade lactic acid is not utilized to achieve the desired level of sourness. We find that in order to gain the level of balance and complexity required of a great wild beer, a mixed fermentation must be employed. We use a no-boil method when brewing this beer to provide a unique, doughy, bread like malt complexity to add depth to this very low alcohol beer. We use a hefty addition of flaked rye to provide added malt character and spiciness. The beer is lightly hopped, giving it fewer than 2 IBU's.
Bottle Conditioned, Store Cool & Pour Gently
Beatitude is bottle conditioned (refermented in the bottle to achieve desired carbonation levels), and as such contains wild yeast (brettanomyces) and bacteria (lactobacillus) which will continue to develop a more pronounced brettanomyces funk character over time. This beer uses real fruit, therefore, along with the yeast/bacteria will form sedimentation in the bottom of the bottle. Please pour gently and consistently without rocking the bottle for the clearest beer possible. For a full explanation on bottle conditioned beer, storage and serving recommendations, please refer to our primer.