Bad Water Brewing - Saison
Int’l Bittering Units (IBUs):27.5
Serving Temperature:43-50º F
Suggested Glassware:Tulip, Pint Glass
Malts:2-Row, Dextrin, White Wheat, Crystal 75, Chocolate
Hops:Summit, Czech Saaz
Until recently, we hadn’t seen many saisons in 12-oz. bottles; most are packaged in 750-ml and often carry price tags north of $10 per bottle. It’s nice to see some brewers like Bad Water are crafting approachable versions in standard bottles at everyday-drinking price points. Bad Water’s saison pours a hazy, golden orange color topped with a big head of lasting foam. You can certainly tell this is a Belgian-style ale from the aroma; the Belgian yeast drives a distinct phenolic note that delivers a strongly herbal, peppery, spicy coriander-like aroma that amplifies when you swirl your glass. On the palate, expect the pale malt core to mostly stay out of the way while that herbal, peppery note takes the stage, augmented by a nice dose of spicy and earthy Saaz hops. Look for secondary citrus notes and a wisp of stone fruit to vie for attention as well, while plenty of effervescent carbonation lifts the body and adds a bit of crisp bite. When pairing, avoid foods with delicate flavors and go with something bold. Spicy Asian dishes work well, as does a simple pepper-crusted steak. Cheers!
Launched towards the end of 2012, Bad Water is relatively new on the brewing stage. Founder Lewis Kubitz brings a diverse background to the business, including experience in politics, finance, and technology. His passion for beer is rooted in the way beer serves as a social glue, bringing people together while remaining timeless despite the changing and varied interests and experiences of the people who enjoy it. From the beginning, Kubitz’s approach to the beer business was a bit unorthodox, choosing neither of the typical paths into craft beer brewing: building his own brewery, or contracting with a single local existing brewery to brew his recipes and package his beer. Instead, he chose to forge relationships with multiple breweries around the country, including Nimbus, a local Arizona brewer, as well as Fort Collins Brewery and Minhas Craft Brewery in the brewing havens of Colorado and Wisconsin, respectively. Says Kubitz, “Each brewery has unique specializations and we are fortunate they all see the benefit in working with us to produce at the top of their game for the best Bad Water beer.”
The first beer Bad Water launched in 2012 was their Saison, a bold choice for a flagship brew considering it’s a lesser known style – although that’s begun to change. After growing significantly through 2013, they released their second product early this year: an IPA, brewed to be less heavy and lower in ABV than typical IPAs. It was a timely move, as we’ve seen this trend toward more sessionable IPAs accelerate over the last year or so. Our members will be among the first to try their third product, Western Lager, which is launching right now. As we write this, Bad Water is also constructing a new Tap Room in downtown Scottsdale that is slated to open towards the end of August. It’ll be a great place to meet their staff and sample their beers, eventually including several new year-round products they’re planning to release in the coming years. For more info, visit them at www.badwaterbrewing.com.
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