“We’ve been playing around with farmhouse ales for years, exploring and fine tuning all sorts of variations,” said Brewmaster Matt Brynildson. “With Opal, we are finally ready to make the jump to our first-ever bottled saison.”
In true agrarian beer fashion, Opal is loaded with rustic grains and spicy Belgian yeastiness, with a hazy namesake opalescence in the glass. Into this mix comes a dimension of dry-hopped brightness, layering in notes of fragrant citrus and tropical fruit.
Don’t expect a lot of bitterness,” Brynildson said. “The dry-hopping is geared toward creating this zesty, lemony floral Sauv Blanc aroma, which provides an intriguing complement to the estery clove character of the saison yeast.”
Opal is brewed in stainless steel with Belgian saison yeast and Weyermann Pilsner malt as well as malted and unmalted wheat. Styrian Golding and Amarillo provide the hop base, with dry hopping courtesy of Hallertau Blanc. “We’re usually very transparent when it comes to the ingredients of our beers,” Brynildson said. “But Belgian brewers tend to be a bit cagey with the details, and that’s what gives a lot of farmhouse ales their mystique. So if there’s a secret spice in Opal, I’m not telling.”
Inviting lemongrass and gooseberry meet peppery spice and fresh grain aromas. Spicy Belgian yeast create a complex yet dry canvas with splashes of citrus and stone fruit with a bright tropical white wine finish. Hop bitterness is assertive yet harmonious, rounding out as slightly tart and refreshing. ABV: 7.5% IBU: 35 Color: 4 SRM
Northwest Beer Guide