Proteus93 (66), Charlottesville, Virginia, USA
| 3 | Aroma | Appearance | Flavor | Palate | Overall | | 5/10 | 2/5 | 7/10 | 2/5 | 14/20 |
Aug 17, 2009
Bought a 2 liter bottle of this from the Brighton Bazaar in Brooklyn, NY. It was in a chiller, and the bottles were only about 3/4 full, which I found kind of odd. Initially, the plan was to take this one back to Virginia and share it, but by evening, the bottle was rock hard, and the bottom had puffed out... it was time to open before it became explosive
Ingredients listed on the bottle include: Filtered water, rye bread crumbs, barley malt, sugar, raisins. I find it kind of odd that yeast is not listed as being an active ingredient.
A: Somewhere between a tea brown and a chestnut brown. There is a slight haziness to it, and after having one glass already, I noticed some sediment left in the bottom of the glass. Head was quite intense on first pour, but much of that is likely due to the bottle not being as cold as intended. It holds onto a little bit of a collar, but it’s quite soda-like
S + T: It very literally smells like fermented rye bread. There’s a slightly sour/tart kind of element to it that adds an interesting touch, both to the nose and the palate. The raisins don’t seem to offer much in the sense of scent or flavour, though they may be playing into the tartness. The flavour has a vinegar quality, somewhat similar to something like a Flanders Red. I personally find it to be pleasing, keeping it from being too sweet and soda-like.
M + D: First pour was very prickly.... having the bottle get warm in the car, followed by slow chilling lead to an incredibly carbonated bottle. It took about 2 minutes to get the cap off without having it burst all over, and that showed in the glass. On subsequent pours, that mellowed out substantially. This is a very intriguing style, though I don’t know if I would really consider it to truly be a beer. I’m not even sure there’s any alcohol in it at all... it is suggested that there is not, and if yeast has actually been skipped, allowing for all natural fermentation of the rye bread, I don’t know if it would get very high at all. That said, I find it to be an enjoyable drink and I would like to revisit it the next time I make it up to an area that serves it.
 tomthompson89 (1494), Toronto, Ontario, Canada
| 2.5 | Aroma | Appearance | Flavor | Palate | Overall | | 4/10 | 2/5 | 5/10 | 2/5 | 12/20 |
Sep 30, 2009 Had with Sammy dark brown some head but very little nose is sweet has raisins in it, odd yeasty smell flavor is sweet as well odd beverge
Sammy (4070), Toronto, Ontario, Canada
| 2.9 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 3/5 | 5/10 | 2/5 | 13/20 |
Sep 30, 2009 Pours a dark brown, like a Belgium without head. A natural carbonation, arising from the bacteria similar to a Russian yogurt drink, and the mouthfeel similar. The bacteria, which is good guy bacteria, interacts in the mouth for an hour and fills you up and dries out the throat as if I had a glass of vodka. There are real raisins floating in the bottle. The taste is a little Belgium, rasiny, a tad of rye. Jeff, owner of the All Star Bakery said to not let it ferment as the alcohol will shoot up from 0.5% after a few weeks in the fridge.An interesting beverage, suggested by Derek.
jerc (3965), Toronto, Ontario, Canada
| 2.9 | Aroma | Appearance | Flavor | Palate | Overall | | 5/10 | 3/5 | 6/10 | 3/5 | 12/20 |
Sep 30, 2009 2008-08-07. Hazy brown body frothy tan head fades quickly, some raisin floaties. Powerful aroma is a bit bizarre. Hay, vegetation, cow dung, toffee, caramel. ( 5+ ) Flavour is sweet, tastes like raisin bread at first, sweet with odd undertones and touches of caramel. (6+) Average palate. Bizarre. ( 3+ ) Shared at Derek’s
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