Beer Review: CAMERON’S BREWING, New Wood Brett Saison

CAMERON’S BREWING: New Wood Brett Saison
ABV – 6.2%
IBU – 20
SRM – 10.5
Style – Saison


Judging from the label and ingredients list, it would appear that this Galaxy- and Mosaic-hopped saison is entirely fermented with Brettanomyces, then aged in new oak, which certainly has the potential to make it a finely nuanced gem or an unruly splinterfest. Or, as it turns out, a bit of both. Rich gold and only faintly hazy, the nose is a blend of the forest floor and a well-tended barn, with a musty, earthy character punctuated by notes of fresh barnboard. On the palate, that barnboard – or, more accurately, the fresh oak foeder in which the beer was conditioned – comes across rather too intensely, with the spicy, hoppy character of the saison muted by a preponderance of woody notes. And with the Brett firmly drying the the beer, that wood character is left with little in the way of fruity malt to support it, thus accentuating its basic woodiness further still.

All that said, this is still a beer with potential and I believe that Cameron’s should continue with its production, since the oakiness of the foeder shall diminish with time and in so doing help create a creating a more balanced and palatable end result. 


Cameron brewing is celebrating their 20 years of brewing (1997 – 2017) with a series of unique tall cans. This New Wood Brett Saison is just one of them! First off, a Brett Saison in a can?? And aged in new wood, and in a can??? How cool is that? The label art is very impressive, and, it was just awarded a Gold at the 2017 Ontario Beer Awards!

This ale is truly an infusion of styles and taste profiles. It pours a hazy yet coppery colour with a mousy white head of foam. With a swirl, there is a release of your typical saison aromas of clove, earthy barnyard, and then the brett comes into play- but wait, there’s more! Two of my hops, Galaxy and Mosaic have been used and add a hint of citrus and tropical fruit to the flavour. Quite a mouthful! This is a puckering beer, dry and light body, but because of its aging in (foeder ) oak barrels, the sweetness of the oak cuts the puckering sourness down, making it a more accessible beer for people like me to drink.