Brewery Ommegang is a brewery, local to me in Cooperstown, New York, that prides itself on Belgian-style beers brewed with authentic ingredients and methods. Personally, there are Belgian-style beers that I love, and others that I don’t care for. It has been a long time since I’ve sampled a Belgian-style, so it was about time that I corrected that in an attempt to expand the repertoire of my palette.
The weather is starting to warm up in the Northeast so I thought the Hennepin Farmhouse Saison would be appropriate. And, with Easter around the corner, this saison beer might even be appropriate with our brunch that we are planning.
The beer pours opaque gold with a voluminous head of foam. The aroma was just as I expected out of a Belgian-style saison like this, that musty yeasty aroma balanced with a light lemony citrus point. The taste was refreshing and not too sweet; very drinkable. I loved it! But, it really seemed to want to be paired with food. I’ll have to go back for another to figure that out; any suggestions from our readers?
Barbeque and cajun style food come to mind when I think of Hennepin. Though something tells me that there’s probably a great way to make some eggs to really pair well with the Hennepin. Maybe a bacon and goat cheese omelet.
I might plan to have a little Hennepin tonight.
Love it! Thanks for the suggestions.
I had this for the first time the other night with some of my grandmother’s homemade extra sharp cheddar macaroni and cheese and some chicken francese. It was, quite frankly, delicious. Strong cheese works well with it!
On my travels abroad, when in Brussels sitting enjoying a beer at the King of Spain which is a unique place on the Grand Plaz they had a nice snack plate of cheeses, dried sausages and pickles we usually ordered when enjoying a glass or three. Always found it went well.