Side Project Saison du Fermier
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Tasting Notes
The aroma opens with spicy white pepper and dried hay, layered beneath a soft citrus peel and faint floral note — hallmarks of a well-attenuated farmhouse yeast strain. On the palate, there's a dry, biscuity grain base with mild fruit esters suggesting pear and lemon zest, balanced by a gentle earthiness. The body is lean without feeling thin, and carbonation is lively, pushing the beer across the tongue with purpose. The finish is dry, slightly mineral, and clean, with the yeast character lingering just long enough.
About the Brewery
Side Project is based in Maplewood, Missouri, founded by Cory King, formerly of Perennial Artisan Ales. The brewery has earned a serious national reputation for Belgian-influenced ales, barrel-aged beers, and mixed-fermentation work, with particular strength in saisons and lambic-adjacent styles. Their releases are often limited and trade at a premium in secondary markets, which reflects both genuine quality and a dedicated following in the American craft scene.
Food Pairings
Roast chicken works well here because the beer's dry, peppery finish cuts through the fat and mirrors herbed seasoning. A soft-ripened cheese like Brie pairs naturally, since the earthiness in the beer echoes the rind's funk without overwhelming the cheese. Grilled white fish — trout or sea bass — benefits from the beer's acidity and carbonation acting as a palate cleanser between bites. Lightly dressed frisée salad with a mustardy vinaigrette finds common ground with the saison's spicy yeast character and dry grain backbone.
Style Guide
Saison originated in the French-speaking Wallonia region of Belgium, historically brewed in winter for farm workers to drink through the harvest season. The style is defined by its dry finish, assertive carbonation, and expressive yeast character — typically spicy, fruity, and earthy all at once — rather than by hop bitterness or malt sweetness. ABV generally ranges from around 5% to 8%, and the style tends toward high attenuation, meaning fermentable sugars are nearly fully consumed, producing that characteristic dryness. It's often confused with witbier but lacks the wheat-forward grain bill and deliberate spice additions of that style.