potbeerjob (1343) - Denver, Colorado, USA - JUN 20, 2012
4.1 AROMA 9/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
Ruby Brown with little head fading to nothing. Aromas of musty, earthy, horse blanket funk. Like that destroyed, beer spilled, college couch, that’s aroma gained your respect and appreciation as the spills aged, or like that second whiff you take of dead deer after a first whiff leaves you appalled, this beer reminds us of our appreciation for funk. Then comes grape notes, bigger vanillas, sweetness and tart rhubarb, and cranberry juice with maybe a whiff of diacetyl--reinforced in the flavor--giving a somewhat palate expanding but understated presence. Peppery and tannic. Flavor starts like a grape soda, thin on the palate but blows up tannic, all red wine tongue and throat coating, leaving that leathery dry tongue feel I associate with reds. The almost buttery/honey sweet back note is played down by the lactic (and maybe acetic) acid presence, both which play up the beers Gamey meat pairings. Along with lactic textures and almost vinegary notes, earthy soil, a touch cheesy (running aged goat cheeses). Grapes play a big role in flavors initial pop, which includes a touch of acidity sourness upfront, but mellows into those mouth covering spicy, peppery, tannic redwine notes. Any talk of butyric acid playing a role in this beers I believe is mislead. If anything I believe the capric acid and maybe some lacto give a firm cream to it, gives a goat cheese, smelly work socks smell too it, but upon this second tasting (this tasting being my second opening of this brew), the goat cheese funk has become slightly more subtle and made room for the growing tartness and apparent acidity.
mcberko (4844) - Vancouver, British Columbia, CANADA - JUL 1, 2013
3.3 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
12 oz. bottle, pours a dark mahogany with a small beige head. Nose brings out wild yeasts, red wine, dry earthy grape skins and booze. Flavour brings out loads of dry red grapes and loads of red wine, some lacto and other wild yeast. Very dry, grapey and vinous. Finishes vinous and slightly boozy. Not the most complex of the series, but nice stuff nonetheless.
Mora2000 (5159) - McKinney, Texas, USA - MAY 8, 2013
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 14/20
Ruby red with a white head. The aroma is quite striking with a lot of cherry and brown sugar notes. The flavor is fairly complex. I get some nice oaked character, as well as some cherries and grapes. There is also some light tartness and a bit of funk. Medium mouthfeel and medium carbonation. Very nice.
ryanfolty (1676) - Bourbon County, Minnesota, USA - APR 20, 2013
3.8 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
April 20, 2013 - bottle via trade. Brownish purple pour with nice head that faded quickly. Aroma was malt, yeast, wood, mild sourness and fruit. Taste began sweet malty with some nice wood in the background that continued throughout, then moved into the fruit with a touch of sourness and a mild dry alcohol finish. As expected this took on characteristics of a red wine and that was a good thing.
sherm1016 (997) - Milwaukee, Wisconsin, USA - APR 9, 2013
3.5 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
12oz bottle, thanks Aaron. Pours a dark, reddish-brown color with a thin tan head. Aroma is oak, fruity, red wine. Medium on the palate with average carbonation. Flavor is lightly sour, nutty, caramel, some red wine, some oak, with a light oaky finish. Good, but I like Muscat d’Amour better.
Silphium (3111) - East Lansing, Michigan, USA - FEB 18, 2013
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Bottle shared by badnewsbeers. Murky orange-red-brown body with tons of sediment, thin off-white head. Funky nose of wet socks, vinaigrette, white grape and grapeskin; vinous. Oaky body with vinous elements, some sulfuric funk too, masking toasty, caramely notes. Not bad, but jumbled.
blutt59 (5914) - Dallas, Texas, USA - JAN 30, 2013
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 13/20
bottle, thanks to errl, amber woody color with spritzy flavors of pez and cherry popsicles, some light wood and sour finish
thirdeye11 (5343) - Dallas, Texas, USA - JAN 29, 2013
3.1 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
(12oz bottle thanks to Errlski) clear ruby-brown, ring of offwhite bubbles. Nose of apple cider, fermented apples, meadish, light caramel, seltzer. Taste of apple cider, light alcohol, cranberry, wet wood, barrel presence is high, medium to thin body.
faroeviking (10299) - FAROE ISLANDS - JAN 15, 2013
3.6 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
Botella. Hazy dark brown colour, beige bit medium sized head. Sweet fruity berry woody bit sour aroma. Good mouthfeel. Flavour is fruity with berries, some sourness, woody wine. Pleasant indeed.
anders37 (14818) - Malmö, SWEDEN - JAN 6, 2013
3.8 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Bottle @ Papsø. Pours a dark reddish color with a small off-white head. Has a fruity woody spicy tart aroma. Fruity woody tart spicy grape flavor. Has a fruity spicy woody red wine tart grape finish.
FlacoAlto (3676) - Tucson, Arizona, USA - DEC 31, 2012
3.4 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 4/5 OVERALL 13/20
A steady pour into my New Belgium globe glass produces an almost two finger thick, amber tinged, tan colored head. The beer is a concentrated purple / amber color that shows a brilliantly clear, rich, red-amber hue when held up to the light. The aroma smells of lactic acid, firm oak, and red-wine like berry notes up front. The oak provides a buttery character, touches of vanillin, lots of peppery, fresh cut planks of woodiness, and just a general woody spiciness to the nose. Behind the oak is a rich, berry and dark grape like fruitiness; the more you dig, the more this seems like an oaky Cabernet Sauvignon. The base beer provides some up front toasted malt character that accentuates the oak, as well as the sour lactic acidity, and there is a soft, musty, somewhat musky funkiness that comes from the fermentation character.
Slightly sweet tasting, but somehow dry at the same time, there is an almost savory quality to the grape character here and the oak provides an astringent, woody character throughout. The wood is a little harsh and predominant in many ways, it tastes a bit like chewing on a wine soaked oak stave; there is a definite buttery quality to the oak, some fruit accentuating vanillin notes, some definite peppery woodiness, and some palate coating, tannic astringency that doesn’t quite get to the levels of an oak forward Cabernet Sauvignon, but it close. A touch of funky, musky, phenolic Brettanomyces character mixes in with the oak character. As the beer warms up the jam (sans sweetness) like berry notes come out a bit more, and there seems a bit more noticeable grape skin character; actually now that I have noticed it the grape skin character is actually here quite a bit in the flavor.
The tartness here is actually fairly light in the end, I was expecting a bit more acidity based on the aroma, but I am now thinking most of that was just the grape character coming through. This beer hides the alcohol very well, it really is quite wine like and might even be mistaken for some sort of carbonated wine. An interesting take, though I am not sure it has enough beer to it for my particular tastes; still it is enjoyable non-the-less.