How have I neglected the fuck out of my PA homies on this one? When I first read saison yeast in a 13 % abv quad I had images of some cuvée de tomme head on collision. Welp old DDB was a dumb shithead, as usual.

This isn’t that old tart saison yeast I was expecting and it comes across as more of the golden and DuPont blend, estery and substantial in mouthfeel. The nose is distinctively quad but the appearance screams English barleywine. You get wafts of turbinado sugar by the fist , Carmelized plums, port fig reduction, and burnt brown sugar.

The mouthfeel is so substantial that is veers hard into that apeshit Deal with the Devil stickiness again in the realm of overboard Xyauyu barleywines, but who gives a shit about being on style: is it fucking tasty? Well the hefty coating rocks like caramel robitussin imparting a fusel waft balanced by a toasted walnut and bruised peach. The dark fruits go ape shit and this massive residual sugar is certainly out of step for the TH catalogue but it’s good to see them hit it raw dog once in a while to show tickers they can do it both ways.

So is this an amped up st. Bernardus? An under attenuated kuhnhenn bbbw? The answer is somewhere in between. Americans are still grabbing titties in this style and working out the deets. This was good, off style, massive and begging for a cognac or Madeira barrel treatment. That would have really massaged my prostate to full malty completion. We can only dream.

Go get it, or don’t , you probably still are vying for black note and ain’t even smoking this good.

Hit the PA station and start jacking