Home > Atalanta Tart Plum Saison brewed by Orpheus Brewing in Atlanta, GA
Atalanta Tart Plum Saison brewed by Orpheus Brewing in Atlanta, GA
Atalanta Tart Plum Saison
brewed by Orpheus Brewing Company in Atlanta, Georgia
In the heroine Atalanta, Orpheus
Brewing sees the traits of what they aim for in all of their beers: piquant,
deceptively robust, and a bit wild. A tart plum saison, Atalanta tastes of plums
intermingling with spicy yeast, and a refreshing tartness that makes Atalanta as
good for pairing with food as by itself. Grains include two row barley, white
wheat and flaked wheat. Orpheus Brewing only uses Newport hops. Special
ingredients include cold pressed plums from Ardenís Garden. ABV: 5.25%
Atalanta is mildly assertive, fruity, acidic, and dry. Its
acidity and fruitiness make it an ideal complement to most
cheeses and oysters. Its dryness and only mild assertiveness
means it can also be paired very well with poultry and delicate
fish, but it has enough flavor to also be paired nicely with a
Beer Review from Beer Advocate
Appearance: poured from a 12 oz beautifully illustrated can.
Looks as gorgeous as the can cloudy and yellow as a saison
Aroma: the nose is full of the plums that the can states as well
as grassy notes and spice from the yeast.
Taste: tartness from the plums really shines through, certainly
not over powering and mild enough to make it ridiculously
refreshing. There's also a subtle spice contribution from the
yeast as well as some grassy notes as in the nose.
Mouthfeel: the carbonation is perfect for the style and the way
the beer is constructed, almost champagne like.
Overall: I really like this beer and will certainly be looking
to get some more in the future. My first from Orpheus and
hopefully many more to come.
Orpheus Brewing's Brewery
Orpheus brews on a 3 vessel, 20 BBL brewhouse from Criveller. It was custom
built around their souring process, which takes place in the mash tun over the
course of several days. Itís configured so that they can keep brewing non-sour
beers in the meantime. They ferment in 40 and 60 BBL conical fermenters.
Some of the beers bypass the conicals and go to 20 BBL open fermenters in the
sour barrel room. At that point they either get a blend of souring bacteria and
wild yeasts, or get spontaneously fermented from the yeast and bacteria in the
air. After a brief stint in the open fermenters, the beer is transferred to
barrels for extended ages.