A Mes rate: Barrel at St. Albans Beer Festival. Really goood dark yellow colour with lots of lace. Eggy, sulphuric, light pear and very dry. Nice flavour of lemon and pear. Palate. Oh my god, where to start. I gurantee you have not experienced many drinks even close to this. Easily the dryest drink I have ever had. By a country mile. It’s like eating hair pie. Tannin coats the mouth in what feels like fur. I need a glass of water to get it down. Sucks every bit of moisture out of the mouth. And I mean every bit. If you hold a mouthful in it ends up sucking your cheeks in. Outlandish behaviour.

Tap, at GBBF 2005. Pale gold, no head and minimal condition. Sweet and sulphurous egg notes in the nose, dry pear and sulphur in the mouth and dry pear fruitiness in the finish.

[From a barrel at GBBF 2005 as Day’s Cottalge Butts Single Variety Perry Dry] A hazy yellow perry with no head. The aroma is a lovely perry, while the flavor is so dry that i sucks all moisture from Your mouth. Drinking it is like chewing on cotton wool. Nice - but the dryness is just a bit too much for me.

Barrel, GBBF 2005: Aroma of fresh perries and barnyard. Palate is extremely dry. Makes you want to have another one. A great explosive perry, not easy to forget. I, as Chris, like this because of it’s uncompromising character. Great interesting stuff.

From the barrel at GBBF, August 2005. Very murky straw colour. Very estery aroma but, on the palate its very dry with loads of teeth-coating tannin. there is some residual fruit so that tempers the austerity a bit, but its very traditional, uncompromising stuff. Just as I like it.