Hill Farmstead Anna
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Tasting Notes
Anna pours with a hazy, pale golden appearance and opens with delicate aromatics of white pepper, dried wildflowers, and fresh lemon zest — hallmarks of Hill Farmstead's yeast-forward house character. On the palate, it's dry and moderately attenuated, with a gentle tartness and flavors of hay, green apple, and subtle spice. The body is light to medium, letting the carbonation carry those aromatics forward. The finish is long, bone-dry, and faintly earthy, with a pleasant bitterness that lingers without harshness.
About the Brewery
Hill Farmstead operates out of Greensboro Bend, Vermont, a rural corner of the Northeast Kingdom, and has been brewing since 2010 under founder Shaun Hill. The brewery has earned a reputation as one of the most respected craft operations in the United States, consistently appearing atop global rankings for its saisons, IPAs, and stouts. Distribution is intentionally limited — most beer is sold on-site — which has made the farm a destination for serious beer travelers.
Food Pairings
A dry, spicy saison like this one pairs naturally with roasted chicken because the bird's fat softens the beer's dry finish while the herb-forward skin echoes the floral yeast. Aged goat cheese works well too, its lactic tang harmonizing with the subtle tartness in the beer. Mussels steamed in white wine and garlic are a classic pairing because the brininess of the shellfish contrasts cleanly against the peppery, dry finish. Farro or wheat berry salad with lemon vinaigrette mirrors the grain character without competing with the beer's more delicate aromatics.
Style Guide
Saison originated in the French-speaking Wallonia region of Belgium, where it was historically brewed in winter and cellared for farmhands to drink through the summer harvest season. The style is defined by a dry, highly attenuated body, assertive carbonation, and a complex yeast profile that produces fruity esters alongside peppery, spicy phenols. ABVs typically range from about 5% to 8%, though stronger versions exist. Compared to a Belgian witbier, saison is drier and less wheat-forward; compared to a Belgian tripel, it's earthier and less sweet, with a more rustic, funky edge.