Saison du BUFF, a three-way collaboration beer brewed in annual rotation between Dogfish Head Craft Brewery of Milton, Delaware, Victory Brewing of Downingtown, Pennsylvania, and Stone Brewing of Escondido, California, began hitting the shelves this week.
The beer, a 6.8 percent ABV saison brewed with parsley, sage, rosemary, and thyme at Dogfish Head’s Milton location, was officially released on February 2 and will be available across all three breweries’ distribution channels through the spring.
Saison du BUFF is the brainchild of the three participating breweries’ founders, Dogfish Head’s Sam Calagione, Victory Brewing’s Bill Covaleski, and Stone Brewing’s Greg Koch, who first came together as BUFF — Brewers United for Freedom — in 2003, when they joined forces to stand up against industrialized, commercialized beer in America.
In support of their joint protest for better beer, Calagione, Covaleski, and Koch — together as BUFF — finally brewed the eponymous saison in 2010, pledging to brew the beer each year, taking turns brewing an annual batch in rotation between the three breweries.
This year, Saison du BUFF was brewed at Dogfish Head’s Milton location. Last year, it was brewed at Stone, and next year it will be brewed at Victory, Calagione said.
Calagione also told Men’s Journal that BUFF met at Stone’s brewery in Berlin last fall to brew an imperial version of Saison du BUFF, available in Europe.
“I love this beer and this collaboration — the saison style has become way more popular in the last few years, and collectively we have been releasing this beer and championing this style annually for well over a decade,” Calagione said. “The herbs accentuate the spicy Belgian yeast fermentation in a way that brings dry, peppery, and floral notes that make this the perfect beer for the first blush of spring.”
Saison du BUFF will be available in four-pack 12-ounce bottles and on draft.
Also this week, Dogfish Head released the fourth beer in its Alternate Takes series, celebrating the “off-centered” research and development process that has always been a pillar of the Dogfish Head brand. Alternate Takes #4 is a 7.8 percent ABV farmhouse-style ale fermented in French oak wine barrels with Brettanomyces yeast for seven months, then blended with apricots and refermented with Belgian saison yeast. It will be available on draft starting this week.