Funkwerks Saison
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Tasting Notes
The aroma opens with fruity esters — think ripe pear, apricot, and a hint of citrus peel — layered over a subtle spice from the yeast that suggests white pepper and clove without leaning heavily on either. On the palate, a dry, bready malt base anchors the fruit character, and the carbonation is lively enough to keep things from feeling heavy. The finish is characteristically dry and slightly earthy, with a mild bitterness that lingers without sharpness. It's a textbook saison in terms of balance — yeast-forward but not overwhelming, with complexity that rewards attention.
About the Brewery
Funkwerks is based in Fort Collins, Colorado, and was founded in 2010 with an unusually focused mission: brewing almost exclusively Belgian-inspired farmhouse ales in a region better known for hop-forward American styles. They built a strong reputation quickly, winning recognition at the Great American Beer Festival and earning a following among drinkers who appreciate yeast-driven complexity over bitterness. Their lineup stays tight and deliberate, with saisons and their variants forming the core of what they do.
Food Pairings
The dry, spiced yeast character pairs well with roast chicken because the beer's fruitiness plays off the savory skin without competing. A classic mussels preparation with white wine and shallots echoes the beer's Belgian roots and matches its brininess. Soft, washed-rind cheeses like Taleggio or Époisses find a natural counterpart in the earthy, funky finish. Spiced North African dishes — lamb merguez or a cumin-forward tagine — are complemented by the pepper and fruit notes in the yeast profile.
Style Guide
Saison is a Belgian farmhouse ale style originating in the French-speaking Wallonia region, historically brewed in winter for consumption by agricultural workers through the warmer months. The style is defined by highly expressive yeast character — fruity esters, peppery phenols — a dry finish, vigorous carbonation, and a moderate to moderately high ABV typically ranging from 5% to 8%. It sits apart from witbier by relying on yeast rather than added spices for its complexity, and apart from Belgian tripels by being leaner in body and less malt-sweet. The style is intentionally loosely defined, giving brewers wide latitude in interpretation.