|Brewery:||Sierra Nevada Brewing Company|
|Style:||Saison / Farmhouse Ale|
|Hops:||Summit, El Dorado, Styrian Golding, Mandarina Bavaria|
|Malts:||Two-Row Pale (Estate Grown), Wheat, Caramel|
|Appearance:||Light Amber-Orange, Blemished Gold, Creamy Head|
|Aroma:||Fruit & Spice, Pepper, Subtle Hoppy-Hay|
|Flavor:||Farmhouse Funk with Bready Notes; Apple & Citrus|
|Pairs With:||Fish, Curried Dishes, Poultry, Camembert Cheese|
I’m pretty excited about this one. It is a collaboration between Sierra Nevada Brewing and the Trappist monks at the Abbey of New Clairvaux in Vina, California. These efforts first started in 2011 and the first release was an Abbey Dubbel.
Part of the proceeds from these shared brewing endeavors goes to fund an ongoing building project on the monastery grounds. In 1931 the monks’ old chapter house was dismantled by the Hearst family, stone-by-stone and shipped from Spain to America to be used in the construction of a mansion.
These plans fell through and the sacred stones remained unused and scattered until ownership was returned to the Abbey. Slowly but surely the old chapter house is being rebuilt, funded by contributions and joint undertakings.
This recipe is a slight reworking of an earlier Ovila Saison and boasts mandarin oranges and peppercorns. A pound of mandarin oranges are used per barrel of beer (barrel equals 31 gallons). All the oranges are locally grown including a portion from the Abbey orchards, handpicked by the monks.