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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%
  

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Food pairing
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 strong curry.


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 should.
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.
   

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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. 

 


 





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