Holy Mountain “The Goat”
The Goat is four grain Saison brewed with barley, rye, oats and wheat and then fermented with two Saison yeast strains in an oak foudre. It stayed in the foudre for three months before being bottled with Brettanomyces and conditioned for another four months.
The Goat pours a pale, unfiltered, straw yellow with a light, airy head. Cereal grains, lemon and white pepper on the nose. On the palette very light acidity is followed by toasted grain. Brett is present throughout, giving the beer a rustic, earthy character and a dried out finish.