I has been an interesting journey for Spencer Brewing, the first American Trappist Brewery. Spencer started with a single beer, their Belgian Pale Ale named Spencer Trappist Ale, and intended to run the brewery on the back of that one beer for a while. They clearly underestimated the obsession with variety and novelty that drives many modern beer drinkers, and quickly moved to expand their offerings. I was hoping they would focus on traditional Belgian Abbey styles, there aren’t enough quality tripels and quads on the market, but part of the reason for the lack of these beer styles on the shelves is probably slow sales. While Spencer has brewed some Belgian style beers they also have a New England style IPA and Oktoberfest lager. I was interested when I saw that they were brewing a series of fruit beers, including a peach saison, this is a nice way to brew a classic Belgian style with a modern twist. Fruited saisons can be hit-or-miss though, when properly done the fruit flavor can provide complexity as a complement to the expressive yeast, but they can easily fall out of balance. I had high hopes for the Spencer beer, I’ve been impressed by the quality of their operation. Spencer Brewing Peach Saison is available now on draft and in 330 mL bottles.
Spencer Peach Saison pours clear light orange with a minimal white head. The aroma is mostly fruity and funky yeast. The yeast leads the flavor, notes of pepper, clove, apricot and barnyard. I don’t get much peach in the flavor or the aroma, if it’s there it is very subtle. Some light bready grain and crisp earthy hops round out the flavor profile. Spencer Peach Saison is light and crushable, a session beer by any definition at 4.3% ABV. The finish is crisp and dry with a little lingering spicy and funky yeast flavor. Overall this is a solid saison, I don’t know that I would have guessed peach if it wasn’t on the label, but the beer is flavorful and well crafted. Hoppy Boston score: 4.0/5.
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