Stillwater Extra Dry
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Tasting Notes
This leans into the drier, more austere end of the saison spectrum — expect spicy, peppery phenolics from Belgian yeast, light citrus zest, and a faint hay-like earthiness in the aroma. The flavor is lean and bone-dry, with subdued fruit esters and a crackery grain backbone that keeps things grounded rather than sweet. Body is light, with high attenuation giving it a thinner mouthfeel than many saisons. The finish is clean and dry with a lingering spice note, which the "Extra Dry" designation earns honestly.
About the Brewery
Stillwater Artisanal is a nomadic or semi-nomadic operation founded by Brian Strumke, based out of Baltimore with roots in the underground electronic music world. They're known for concept-driven, Belgian-influenced farmhouse ales that blend traditional technique with experimental ingredients and collaborations. Their lineup skews toward saisons, wild ales, and hybrid styles, and they've built a reputation for thoughtful, restrained beers that prioritize drinkability and concept over hype.
Food Pairings
The bone-dry finish and spicy yeast character make this a natural match for steamed mussels, where the phenolics mirror brine and herb broth without competing. A simple roast chicken benefits from the beer's light body and peppery backdrop cutting through the fat. Aged goat cheese pairs well because the earthy, funky notes in both reinforce each other. Lightly dressed frisée or endive salad works because the bitterness and dryness handle the slight bitterness of the greens cleanly.
Style Guide
Saison is a Belgian farmhouse ale style historically brewed in Wallonia as a lower-alcohol provision beer for seasonal agricultural workers, though modern versions range widely in strength. It's defined by expressive Belgian yeast character — spicy, peppery, and fruity phenolics and esters — over a dry, well-attenuated base that typically shows moderate bitterness and little residual sweetness. It sits apart from witbier by its dryness and spice complexity rather than wheat-forward softness, and from Belgian tripel by its lower gravity and rustic, earthy character. At 4.2%, this falls on the traditional, session-strength end of the range.