A couple weeks ago I posted a review (here) of the test batch of witbier from soon-to-be-Saskatoon-brewpub Shiny Penny. In the review I lamented only getting one bottle of it try – as it had excessive yeast cake which I speculated made the beer a bit too harsh.

Well, loyal onbeer.org reader Scott K. heard my cries of self-pity and, during a fortuitous meeting at my monthly beer tasting evening at the Sugar Bowl last week, presented me with a gift of a second bottle of Shiny Penny Saskatchewan Wheat Ale. He had recently returned from a trip to the S-Toon and had graciously thought of me and my beerless plight.

So, big props, or hat tip or shout out (or whatever it is the kids say these days) goes to Scott K. for his generosity and thoughtfulness (and let him be an example to the rest of you…).

At any rate, tonight I popped the second bottle open and intentionally poured to leave the yeast behind. The beer was much softer and lacked that yeast afterbite I detected the first time. The wheat comes through more, as does a lingering hop bitterness (that I guess was overpowered by the yeast last time). The beer still reminds me of a saison, but I without the yeast sediment it feels closer to style. It still could use more fruitiness, which may be why it strikes me as saison-like.

As an experiment I added some of the yeast to my glass near the end, to see what a moderate amount would do. It seemed to accent the citrus in the beer and cut back the perception of bitterness (for some odd reason). My preferred version was sans yeast, but clearly my instincts were correct during the first tasting. The yeast added a harshness that detracted from some of the better qualities of the beer.

This makes me more convinced that Shiny Penny has a good future ahead of them. Things like yeast sediment are fixable, as are bitterness levels. I hope the good folks behind the brewpub keep me informed of their progress – and if they do I promise to keep you informed.