Logsdon Seizoen Bretta
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Tasting Notes
The aroma opens with funky barnyard and earthy Brett character layered over the floral, spicy notes typical of a saison base — think hay, lemon peel, and a hint of black pepper. On the palate, tart fruity esters mingle with a dry, peppery spice, and the Brettanomyces adds a leathery, slightly sour complexity that keeps it interesting throughout. The body is medium-light, bone dry on the finish, with a long lingering funkiness that rewards slow sipping. At 8%, it carries more weight than a standard saison without feeling heavy.
About the Brewery
Logsdon Farmhouse Ales is based in Hood River, Oregon, operating out of a working farm in the Columbia River Gorge. Founded around 2011 by Dave Logsdon, a co-founder of Full Sail Brewing, the operation has always emphasized Belgian-inspired farmhouse ales fermented with traditional and mixed cultures. They're well regarded in craft circles for authentic, terroir-driven takes on saisons and wild ales, with modest production that keeps their beers from being widely distributed.
Food Pairings
The dry, funky Brett character pairs well with a washed-rind cheese like Taleggio, where the beer's earthiness mirrors the cheese's pungency rather than fighting it. Roasted chicken with herbs works because the peppery spice in the saison base cuts through the fat and complements thyme or rosemary. Charcuterie — particularly cured pork like saucisson or jamón — is a natural match, as the sour, funky notes echo the lactic tang of cured meats. Mussels steamed in white wine find a companion here too, with the dry, citrusy finish cleaning the palate between bites.
Style Guide
Saison is a Belgian farmhouse ale style originating in Wallonia, historically brewed in winter for consumption by seasonal farm workers during harvest. It's defined by spicy yeast-driven phenolics, fruity esters, and a characteristically dry, highly attenuated finish, typically ranging from moderate to high ABV. When Brettanomyces is added — as in a Saison Bretta — a secondary layer of earthy, leathery funk and mild tartness develops on top of the saison base, pushing it toward wild ale territory. This distinguishes it from a straightforward saison, which relies solely on Saccharomyces yeast and lacks the sour or funky edge that Brett introduces.