Redfish Wout Bier

Formerly brewed at Redfish New Orleans Brewhouse
Style: Belgian Ale
Boulder, Colorado USA

Very clear pale straw-coloured; slight white head. Candi-sugar, hop leaf, vegetable, lactic-notes, carbondioxide, all in the nose. Lactic acid, wheat (very obvious) in the nose. Another beer reminding me of the lamented dobbel-wit from Neeryssche. Slightly slick mouthfeel, very refreshing. Very good witbier. ON the GABF-bottle it was marked Flemish sour ale. As this is understood as "oud bruin" in the US, b*****s. I'd wish P. Celis would produce something like this. This is the real thing of yore.

Draught. Body is hazy medium yellow. Aroma is lightly malty (cookie), lightly yeasty (barnyard), with light notes of honey, apple/pear, and lemon. Flavor is moderately sweet, lightly acidic, acetic. Finish is lightly sweet, moderately acidic, lightly bitter, acetic. Medium body, watery texture, lively carbonation. Third sample over the course of more than a year, still has a vinegar quality that doesn't work, seems like a pretty crude approximation of a sour Belgian ale, but Joris liked it, so what do I know?

I am confused. Apparently it seems that if I add Elysian Wout Bier it will simply become an alias of this beer... Whatever. On tap at Elysian Capitol Hill. This is named for Peter Bouckaert’s son, so it must be the same thing. Anyways, yeasty spice on the nose with hints of clove and banana with a subtle lactic tartness in there as well. Pours hazy yellow gold with a thin head. The flavor is initially sweet and fruity, standard Belgian Ale-ish, subtle tart/sour aspects for the two strains of lactobacillus. Light effervescence, pleasant and drinkable, just nothing spectacular.

Draft: Clear and light-golden with a weakish head. Milky and chewy texture with a very mild carbonation. Earthy, with big celery notes throughout. Very curious beer, but I finished it without a problem ... just had one eyebrow raised the entire time.

Draught @ Papago brewery

Woutbier - This beer is collaboration between New Belgium's head brewer Peter Bouckaert and Oskar Blues head brewer Brian Lutz. Oskar Blues is the same great brewery that brings you that wonderful microbrew in a can; Dale's Pale Ale The beer is named in honor of Peter's son, Wout. (Although the original name of the recipe was Slijtersbier.) We label it as a Flemish Sour--Brian calls it a Belgian Ale--and others swear it’s a dobbel-wit. Regardless, you won't find much about it on the internet--it’s that rare.

So after you have read the above, I’m just as confused after 3 samples and a big imperial mug of this beer, kind of taste like all the above. Color a hazy orange to amber color, the head almost non-existent as is the lace, what there is of it is an off white. Over ripe pineapple, wheat, yeast, sweet malt, crisp and fresh is the nose with the start malt sweet, top is skeletal in feel. Finish is crisply acidic, lemon lime tart, hops quite mild, very, very dry aftertaste, sure as hell a different breed of beer and I’ve tasted some strange concoctions in my life. Actually thin but drinkable and one that makes you think “What the Hell is this stuff I’m drinking”, which a treat these days with all the “clones” that pervade the liquor store shelves, I actually liked it I think?

This beer is a hazy lightly golden color. My first smell I get notes of cherry, then some weird fruit aroma kicks in. There is definitely some exotic fruit aroma in this one. The taste has the same weird fruit in it, I really can't quite figure it out. The aftertaste is strongly of some funky exotic fruit. This beer is quite refreshing, it seems to be about like a Belgian Wit with some exotic fruit in it. This one is so weird that it becomes that much more interesting, definitely worth a try if you can get your hands on it.

Wout..Wout..Pale,cloudy,strong wit style(without the spice character)? Slight tartness,acidity

Back on draft list at Elysian, which has a new collaboration with New Belgium. Very cloudy yellow hue with no head. granny smith apple aroma and taste.