courtesy of Laurent Mousson; Edition 2006 - cloudy golden-orange colour with a little persistent foam; pineapple and grapefruit, yeasty , tart and sourish; medium malt body and a lot of carbonation; the finish is very fruity and effervescent with some residual sugars

Bottle... Hazy, golden ale with a mid-sized, frothy, white head. Lemon-pepper aroma with only a hint of acidity. Although the sweetness barely wins out, the flavor is a terrific blend of pale malt sweetness, soft hop bitterness, medium pungency and spicy, black pepper spiciness. Medium-bodied with a 2%-milk mouthfeel and tingly carbonation. Finishes tart on both sides of my tongue.

pours an offwhite ring-cloudy orange/brown color. Aroma is vinuous, medium malt. Taste is sour/vinuous, medium fruit, medium fruit, some spices/herbal. OK effervescence. Smooth.

(750ml Bottle) Pours a hazy yellow body with a small white head. Aroma of sparkler smoke, fresh cut grass, caramel, floral/herbs, and half rotten apples. Flavor of floral hops, sour funkiness, and herbal tea.

2005 bottle drunk at Vignola on 8/18/07
What is obviously a well-conditioned and unfiltered Belgian beer, shows a bit of reserve with its now 2 years of age. None the less, a two-finger head is formed, beige in color, which recedes to one-finger and then cover from there, leaving sticky, though light lacing. The body is a copper-amber with some lighter golden hues and light, fine-bubbled carbonation. Clear, with sediment left on the bottom.
Intricately fruity in the nose, it daintily releases notes of pear, light pineapple and peach, with typical lime and other acids from the brett. Specks of aromatic malt sugars add light caramel-topped biscuit notes, while there is a decided note of honey to soften things. Through and through, the nose remains heavily bretty, moderately tart and thus amply dry. Perhaps not quite as strong as some of the best brett beers, but it’s not always about strength. No alcohol or flaws are noted. Some earthy/bready notes are found, upon warming, giving the beer more of an aged feel, yet also increasing its complexity and rustic charm.
Brett acids greet the palate, carried on by near champagne-like carbonation, though not in great quantity at this point. Sugared peaches, apricots and bitter marmalade hints on the finish all mimic the aroma, and create a lightly tart, fruity bouquet of esters and acids that seem deliciously suited to the spritzy carbonation and low malt sweetness. Biscuity malt scratches the palate lightly after the acids have passed over; you might say adding too much dryness/hardness, but light caramel and honey add back some softness, as the beer warms and the carbonation eases in to a less sharp mouthfeel. I found it to be a wonderful, easygoing drink, without anything being even remotely overdone. This is certainly not going to give you your brett fix, if you are a hopeless addict (like myself), but you have to respect its obvious craft.