This Belgian-style Saison is based on a recipe devised by the once influential brewer at Stone, Matt Courtright, who recently passed away. This beer was brewed in his honor. Burning Rosid gets its name from a unique addition of cherrywood-smoked malts, referencing the rosid family of plants. Aromas are filled with lively, floral hops, malts that come across like sourdough and straw. Belgian yeast adds a dried fruit component reminiscent of apricot, white wine, spices, and the characteristic farmhouse funk.
The palate is initiated by fragile honey sweetness, followed immediately by a sour, fruity body like limes and white wine. Hops appear like flowers on the higher register, anchored down by mild earth tones on the middle. Spicy phenols top things off with black pepper and other spices like cumin. Additional fruity flavors surface like passion fruit, pear, green apple, and tangerine. The aftertaste closes with an accent of smoke, provided by those cherrywood malts. The mouthfeel is smooth, acidic, then somewhat dry nearing the end.
A saison is typically brewed far lighter than this, but you should’ve guessed Stone would go bigger. The alcohol is fairly well-contained considering the ABV we’re looking at here. This ends up being an interesting sipper, one with agreeable balance in both sweet and sour, fruit and earth. Overall, I find it an interesting, memorable twist on the farmhouse style. I think it’s probably suited best for those with a propensity for Belgian beers, so I don’t recommend this to the masses.