Yazoo Brewing Company - Neon Static

Neon Static pours a radiant golden straw with a soft blush of rose beneath a lively, frothy white head that leaves fine lacing as it slowly recedes. The aroma is immediately expressive and layered, opening with cracked black pepper and bright orange zest, followed by warming notes of toasted coconut and gentle oak. Beneath these top notes lies a subtle floral lift from hibiscus and a whisper of earthy, farmhouse character that hints at the beer’s wild Belgian roots.

On the palate, a clean saison fermentation provides a crisp, refreshing backbone, while a supporting portion of wild Belgian ale contributes restrained brettanomyces-driven complexity. Flavors of citrus peel, soft tropical fruit, and light spice unfold across a smooth, lightly tart base, with hibiscus lending both a delicate ruby-pink hue and a graceful, refreshing acidity. Oak aging adds quiet structure and subtle vanilla-like warmth, allowing the beer’s layers to remain integrated and composed rather than overtly woody.

As the beer opens, gentle wildness and soft acidity bring added dimension, introducing hints of hay, cellar earth, and dried flower that complement the brighter fruit and citrus tones. The finish is dry, elegant, and remarkably refreshing, with lingering notes of orange zest, faint coconut, and a touch of rustic farmhouse character that invites slow, thoughtful sipping while still encouraging another pour.

Neon Static will drink beautifully now for its bright fruit, spice, and floral freshness, but can be cellared for 1–3 years to allow the oak, brettanomyces, and hibiscus to integrate more seamlessly, softening the acidity and deepening the complexity. For food pairings, look to grilled seafood, citrus-marinated chicken, goat cheese, young Gouda, or fresh salads with herbal vinaigrettes. Light charcuterie, roasted vegetables, and herb-forward dishes also complement its vibrant, layered profile.

Yazoo Brewing Co.’s founder and brewer, Linus Hall, got his brewing start in a familiar fashion, purchasing a homebrewing kit from an ad in the back pages of Rolling Stone back in 1993. Linus was, as he phrased it, “a cash-poor college student living in an old farmhouse in Virginia, and brewing my own beer seemed a little less illegal than the pot-growing operation my other housemates were involved in.” His homebrewing habit continued after moving with his wife Lila back to Mississippi following college, and when the couple relocated to Nashville in 1996.

Fast-forward a bit, and Yazoo Brewing Co. opened up in Nashville in October of 2003, with a keg-only lineup of staple beers like Yazoo Pale Ale, Spring Wheat, Dos Perros (a Mexican-style beer, featuring Perle and Saaz hops) and Onward Stout. They quickly established strong local support for their draft beer, and their Hefeweizen entered regular rotation after picking up a gold medal at the Great American Beer Festival in 2004, just a year after Yazoo opened.

Bottling began in 2005, though much of their production remain keg-only. 2009 saw their release of Yazoo Sue, “Tennessee’s first ever legal high-gravity ale,” a delicious 9.2% ABV beer emphasizing cherrywood-smoked malt. (The above should also give a sense of some of the additional hurdles along the way, as it required them to get a distillery license.) In only six years Yazoo outgrew its initial home base, and 2010 brought the purchase of a new brewing facility (including a 40-barrel brewhouse) in The Gulch, a historic neighborhood in Nashville between Music Row and downtown.

In 2019, Yazoo moved operations yet again, this time to an even larger space in Madison about 15 minutes outside downtown Nashville. If you’re in the Nashville area, be sure to swing by their taproom at this new location, which sits on a 7-acre plot nestled along on the Cumberland River. There’s lots of parking, great views from the patio, and a robust canning line packaging all of their great beers, making it easy to take some home with you. Learn more at yazoobrew.com.