Learn how to homebrew

On Saturday, February 16th 2013 the new Mystic Brewery tap room opened it’s doors for the first time. Though the brewery has been open for a while now, it was only as of this day that you could sample the beer at the place where it was fermented (the physical brewing is done elsewhere, then unfermented wort is trucked back to the brewery for yeast pitching and fermentation). I’m a well-known lover of saisons, so I’ve basically been in a constant stoked state ever since Boston got a saison brewery of it’s own. Bryan Greenhagen, founder of Mystic Brewery, and his team have been doing crazy stuff with yeast over there and they’ve not disappointed the Boston beer drinkers. Their stuff is a constant in my fridge. So, on this day, there was no way I wasn’t going to be at the Mystic tap room to see what kind of specialties they might have on tap, just for those who made the trek. I ended up sampling a delicious “Half IPA” as well as their Table Beer, but perhaps best of all I walked away with 32 oz growler of their collaboration with D.C.’s yet to open Bluejacket DC, Vespula Mysticus, a saffron saison. (Sidenote, Bluejacket DC has Megan Parisi, former head brewer at Cambridge Brewing Company, as brewmaster...you know whatever she puts her name on will be good!) I had tried a sample previously at a beer fest, but was looking forward to a full, proper pour.

Mystic Brewery & Bluejacket DC Vespula Mysticus Saffron Saison

This one pours a slightly hazy, golden hue of deliciously enticing liquid. I’m already remembered the first time I sampled this at a beer fest and was floored by everything about it. As you can see from the picture, there’s pretty much no head, but I’m going to blame that on the fact that it’s from a growler and not on the beer itself.

Well it’s a saffron saison and, from the first time I smelled two ounces of this brew in a fairly crowded hall full of beer enthusiasts eager to sample the wares of brewers from across the U.S. until now, my opinion stays the same: it smells just like it’s called! I am honestly amazed at how they were able to capture the essence of saffron in a beer like they have! On top of that, the aromas actually gel quite nicely with the normal spicy saison aromatics, giving this beer a peppery, dried-flower aroma that is wonderful.

While the head may have faded a bit due to the growler, the carbonation is still there and it’s spot on! Tiny, prickly bubbles help to convey the smell of the beer to my nose while a flowery, light and bone-dry saison coats my mouth. The use of saffron is genius, as it lends perceived sweetness to the beer while allowing it to remain chalky dry at the same time. Honestly, put this in a can and the world will drink it all throughout the hot summer months! A minerally, grainy note comes along with the rest of the flavors, helping keep everything in balance and stopping those floral flavors from becoming too much like what I assume the potpourri in my grandmother’s house would taste like.

Honestly, this is a great beer that is well worth you getting out to Mystic’s tap room in Chelsea to get a sample and growler of! They’re open on Fridays 3-7pm and Saturdays Noon-4pm. If you want, you can find out what’s on tap before you go.