Dai Tajín is my first barrel-aged saison. As I mention when brewing, I struggled with what else to put in that Rum barrel and thought the saison would be a good bet. Early on, it tasted great, rum and saison perfectly balanced. Life got in the way and well, it spent a lot longer in the barrel than I had anticipated. At bottling, I just wasn’t sure if it was going to work out. I never picked up any real Rum flavors. This beer was bottled on Jan 30th, 2014, so we’re not even 4 weeks out in the bottle and the great news is that it’s perfectly carbed. This was something I’ve struggled with for the last 3 beers that have aged in barrels. This time I used The Mad Fermentationalist barrel-aged beer priming spreadsheet and it turned out to be just what I needed to get priming just right. Now, what about the beer?
Appearance: Amber to orange color, slight cloudiness. Solid foamy head which settles down into a thin, but persistent creamy head.
Smell: Tart fruits, slight funk (Bretty? won’t be the first time I’ve infected a batch in a good way accidentally), oaky, earthy. The tart, funk and oaky spirits really reminds me of Jester King Boxer’s Revenge.
Taste: Spicy, oaky, slight booze, long tannins and it ends dry. Slight carb bite, prickly. Very saison-like though the boozy nature makes it stand out from a typical saison.
Mouthfeel: Medium mouthfeel. Solid to high carbonation, but not past where I would like it. Tingly on the tongue but not distracting from the thicker smoothness.
Drinkability & Notes: I must say that I’m quite impressed with this beer given it was not something I’ve seen brewed before. I’m in love with the great nose and flavor, mostly because it reminds me of one of my favorite Jester King beers. While it’s not sour itself, it just begs to be innoculated. Next batch of Dai Tajín will be aged in-barrel with Jester King mixed culture.