 fidelis83 (729), Clinton, Iowa, USA
| 3.4 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 3/5 | 6/10 | 4/5 | 14/20 |
Jan 29, 2009 Pours a slightly hazed highly effervesent pale gold with 1 finger creamy white head that has great retention. Aroma is moldy hay, wet limestone, crab apple, raw yeast, dandelion leaf and an underlying sweetness that just can’t cut through the funk. Flavor is tart and earthy up front, date nut bread sweetness, hints of sweet dark fruits, sweet amish frienship bread funk, mushroom, light wood notes, walnut skin bitter. Finish is light basement funk and a sort of straw sweetness and toast. Body is medium thin and sort of sticky.
MI2CA (1266), Noblesville, Indiana, USA
| 3.7 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 4/5 | 6/10 | 4/5 | 15/20 |
Jan 29, 2009 22oz - Drank 1/29/09 - Aroma is straw, sour lemon, brett, doughy yeast, floral, sweaty sock and a touch of spice. Pours transparent gold with a medium head and great lacing. Flavor is off unfortunately. Starts off doughy and floral but quickly turns dusty, like out in the back of your garage dusty. It’s growing on me and isn’t terrible, just not as good as aroma. Palate is dry. Overall worth a try and quite drinkable.
CaryTheDude (1113), Longmont, Colorado, USA
| 3.4 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 2/5 | 7/10 | 3/5 | 15/20 |
Jan 29, 2009 Crushed with Jakebra. Interesting brew. Very sour, tart flavor. Lots of tartness, but also incredibly sweet and malty and yeasty. Not sure what to make of it, but I kinda dig it.
AgedOak (81), Ohio, USA
| 3.3 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 4/5 | 6/10 | 3/5 | 14/20 |
Jan 28, 2009 22 oz bottle that pours a cloudy goden/yellow. Rather foamy head with a yeasty aroma with some funkiness. Spices that I could not put my finger on and some tart fruitiness. Somewhat understated flavor but may be due to this followed the Flying Dog Colorado Saison which was very flavorful. Nonetheless a nice farmhouse ale. Jsquire tried to explain the Brett’s but his beer knowledge far exceeds mine.
Cletus (5060), Connecticut, USA
| 3.5 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 4/5 | 7/10 | 3/5 | 14/20 |
Jan 26, 2009 Pours gold with a white head. Smells of perfume, citrus, grassy, hay, earthy. Tastes bitter and funky with some perfumy qualities on the finish. Enjoyable.
KnN (754), Greenbelt, Maryland, USA
| 3.9 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 4/5 | 7/10 | 4/5 | 17/20 |
Jan 26, 2009 Poured a cloudy golden color with a minimal head. Aroma was huge on the brett yeast funk, but there were some nice herbal notes in the background. Smelled a bit sweet to which paired nicely with the brett yeast. Flavor was sour beer, but not SOUR beer. Really laid back with the bret flavor, but that may have been because there was such a nice interplay between the yeast, the floral aspects and a subtle yet noticeable spice. This was a really well balanced beer. If you want to give someone who is curious about sour beers a nice easy introduction, you wouldn’t go wrong with this one. Tasty.
TEJA (297), Stockholm, Sweden
| 3.9 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 4/5 | 8/10 | 3/5 | 16/20 |
Jan 26, 2009 Draught at OT.
This is a beer that I realy like and my friends at OT just wanted to pour down the sink. With a funky aroma with lots of jasmine and almond paste it is like nothing else I’ve tried. The taste is litly acidic and rather dry. Several different spices but in small amounts. This I could enoy often.
Rastacouere (5565), Montréal, Quebec, Canada
| 3.1 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 2/5 | 7/10 | 3/5 | 13/20 |
Jan 25, 2009 Clearish light blond, paler than I’d expected and frankly disappointing in the head maintenant department. Here, the brett manages to show upfront alright, as a spicy, perfumey and sandy character emanates from the glass. Perfumey is what is is as you can easily decipher lavender as well which makes for a very aromatic, rather intense experience, but the depth is not too impressive, nor is the acidity level, which is kept very low. Residual sugars can still be felt in there though, which might hint at improvement possibilities, but the wheaty, crackery malt base is not likely to hold out. Interesting, but that credo is done with incomparable variants and skills at Russian River.
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