Brooklyn Sorachi Ace
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Tasting Notes
The Sorachi Ace hop variety drives the aroma here — expect pronounced lemon dill and coconut notes that are unusual and immediately identifiable. On the palate, bright citrus and herbal flavors intertwine with a dry, peppery yeast character typical of the saison style. The body is medium-light, with lively carbonation that keeps things brisk through the mid-palate. The finish is long and dry with a lingering hop bitterness that leans herbal rather than resinous.
About the Brewery
Brooklyn Brewery was founded in 1988 in Brooklyn, New York, and was among the early wave of American craft breweries that helped legitimize the movement on the East Coast. The brewery is closely associated with brewer Garrett Oliver, a widely respected figure in craft beer who has written extensively about beer and food pairing. Their lineup spans approachable flagships like Brooklyn Lager to more adventurous, hop-forward and Belgian-influenced offerings, and they maintain a significant international distribution presence.
Food Pairings
Grilled fish — particularly salmon or sea bass — mirrors the lemon-dill character of the Sorachi Ace hop without competing against it. A Thai green curry plays well against the beer's herbal spice and dry finish, the carbonation cutting through the richness of coconut milk. Soft, bloomy-rind cheeses like Brie or Camembert complement the peppery yeast notes while providing a creamy contrast to the dry finish. Roasted chicken with herbs echoes the savory, aromatic qualities in the beer and lets the bright citrus lift the dish.
Style Guide
Saison, sometimes called farmhouse ale, originated in the French-speaking Wallonia region of Belgium, where it was historically brewed in winter for consumption by seasonal farm workers during warmer months. The style is defined by its dry finish, assertive carbonation, fruity and spicy yeast character — often producing notes of pepper, citrus, and clove — and a moderate-to-high ABV that typically ranges from 5% to 8%. What sets saison apart from other Belgian ales is that yeast expressiveness combined with a bone-dry finish; it shares Belgian DNA with witbier and tripel but is drier, more rustic, and more herb-forward than either.