GABF 2005. Body is light amber. Aroma is moderately malty (caramel), with notes of diacetyl and vanilla. Flavor is moderately sweet, lightly acidic, lightly bitter. Finish is lightly sweet, moderately acidic, moderately bitter. Light to medium body, watery texture, lively carbonation. This sampled after Dry Dock’s awful Lucky Scotsman had me wondering if it was me or these "Scottish ales" that were off. My guess is the beer. This was like caramel syrup at first, dissolving into an unbalanced/harsh finish. Not really sure what they were thinking here, but this recipe is in dire need of an overhaul.

Sampled from growler at the Mondial. Dark hazy amber-copper with little head...spoiled milk lactic acidic qualities and vegetal aromas overwhelm a touch of caramel...flavor profile reminiscent of rotting cherries and oranges...plastic-fuesel finish...nasty cottony-sticky mouthfeel. Among the worst of the style that I’ve had.

Caramel sweetness is marred by tart, lactic character in the nose. Opaque brown with low tan ring of head that lasts nicely. Acidic tartness, very strong citrus character with some smoke in the finish. Extremely dry medium-light body with moderate carbonation. Sampled from a growler at the Mondial de la Bière 2005.

The Lure:<br />Great head lingers and shields the light caramel and citrus fruit. Yeast is bullying the sweetness, and gives it a Belgian intonation. This growler seems in fine condition, the filled glass shows no sign of being tired.<br /> <br /> The Festivities:<br />Acidic, predominant yeast and citrusy hops run rampant over the frail malt sweetness. Fruity esters could have benefited from a generous dose of caramel, but it is sadly absent. Carbonation’s fine, but that dry tartness is just everywhere. And the malt could not have just disappeared.<br /> <br /> Transcendence:<br />Withered and wrinkled, the grove is soon asphyxiated.