Holy Mountain Hooves and Horns
No ratings yet — be the first to log it.
Tasting Notes
Hooves and Horns pours from a brewery known for well-crafted Belgian-influenced ales, and this saison delivers what you'd expect from the house: spicy, peppery esters from the yeast up front, with hints of lemon pith, dry hay, and a faint earthiness underneath. The body is medium-light with a lively carbonation that keeps it moving on the palate. Bitterness is restrained but present, lending structure rather than punch. The finish dries out quickly and cleanly, with the yeast character lingering longer than any hop presence.
About the Brewery
Holy Mountain Brewing is based in Seattle, Washington, and has built a strong reputation in the Pacific Northwest since opening in 2014. They focus heavily on Belgian-inspired and mixed-fermentation ales — saisons, wild ales, and bottle-conditioned work — alongside more conventional hoppy offerings. Their barrel program is taken seriously, and they've earned a following among fans of craft beer that leans traditional and technique-driven rather than trend-chasing.
Food Pairings
A saison at this strength is a natural companion to roast chicken because the yeast's peppery character mirrors the seasoning and cuts through the fat. Moules-frites work well here too, since the carbonation and dry finish keep pace with briny, buttery mussels. Aged goat cheese benefits from the beer's earthy, citrus-edged profile, and the contrast is sharp in a good way. Grilled merguez or spiced lamb sausage plays off the spice notes in the yeast without competing — both pulling in the same direction.
Style Guide
Saison originated in the farmhouse brewing tradition of Wallonia in southern Belgium, where it was historically brewed in winter and served to seasonal field workers in summer. The style is defined by fruity, peppery yeast character, a dry and highly attenuated body, and moderate-to-elevated carbonation. ABVs range broadly — from session strength up to 8% or higher — and recipes vary enough that the yeast strain and fermentation approach often matter more than the grain bill. It differs from witbier in that it uses no wheat or spice additions as defining requirements, and from Belgian golden ales in its drier, more rustic character.