Pitch Fork

Style: Saison

ABV: abv %

Availability: Archived

Once upon a time in a land far away there lived a brewer who often came up with whimsical ideas.

He teamed up with a certain Lonely Planet travel writer, by the name of Brett Atkinson, in the year of Our Yeast Two Thousand and Fourteen and they hatched a devious beer, inspired by the Season of Spring and to be served at the Festival of Champions known as Beervana.

As collaborators, their muse was the delicate and delightful Belgian Saison style. They hunted the lands for the finest of citrus fruit, for it was to be zested. They foraged the hills, coast and mountain for the most intense and fragrant herbs and it was the Horopito and Kawakawa that was chosen.

They brewed it in a modern type of Farmhouse, one we know as the BrewPub where the Coat of Arms shows the Fork, indicating the Serving of Food and the Purveyor of Fermentation, the Brewer.

And they found something weird and wonderful on their travels. A type of frozen fruit drink which was known by those in the cool lands as an Ice Block. It was of the citrus Grapefruit and the citrus Lemon and it was also of the Juiced Fruit, hence the sellers of this weird treat called it the FruJu.

These intrepid travellers birthed their fine ale and it was called Farmhouse du FruJu and it was birthed with the help of three fine strains of Saison yeast and 217 of the strange frozen goodies.

In a twist of fate, the Purveyor of Fermentation whom they knew as Kelly, hid away some of the beer in a shocking act of denial. He did not want to add the frozen lollies to the delicate ale. They were squirrelled away for some months and some more and released when the days were longer and the sun was warmer at a festival of The Saison.

The beer was named Pitch Fork and it was a fine drink. Those who quaffed it, took draughts long and quenching and were impressed. The Purveyor of Fermentation nodded to himself with glee. This was the drink for him.

It may have been a knock to the head, possibly one of the casks of beer clouted him as he moved them with dexterity around the Place of Fermentation, but he decided to make a change to his blessed recipe. He took the finest of Darkened Pilsener barley, a liberal dosing of smooth and bready Wheat, a seasoning of the grains they know as Spelt and Rye and a soured barley that those Malt Masters referred to as The Sourest of Grapes and blended them with care.

A travelling Purveyor of Fermentation from the lands over the seas who was named Kengo Saito happened to stumble into the Inn on the day of creation. He assisted and his aid was most needed. Kilogram upon kilogram of the finest citrus fruits were zested and peeled, their arms and hands burning with exertion. They named the fruits as the Lime, the Grapefruit (that was not a Grape) and the Orange, that was the colour of the brightest, fabled Fraggle.

And they asked a man, whose name was George, to climb the highest mountains and source the finest, peppery Horopito, for the spice was needed. It’s dry, spicy kick a wonderful complement to the nuances of his famed yeast.

The yeast was of the Saison strain and accompanied by its ally, who was known as Brettanomyces bruxellensis. They combined their powers in harmony, the so called Yin and Yang of The East.

The beer poured a fluffy cloud, hazy and clear altogether. The scent was of the young banana fruit and the powerful citrus and it was enticing and fresh. It was the beer of The Purveyor of Fermentation’s dreamworld. It was sweetness on the tip of the tongue and tartness on the back. It was dry with The Spice and finished like the cleanest stone in the clearest river.

The creator was happy.

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