2.3 AROMA 4/10 APPEARANCE 4/5 TASTE 4/10 PALATE 3/5 OVERALL 8/20
Cask at the Smokehouse. Couldn’t overcome my curiosity on this one. First, let me say I don’t know how the hell this beer got infected with wild yeast when Barley’s doesn’t make a single beer using wild yeast. Oh well. POurs black with a medium tan head. Aroma of diacetyl, fruit, caramel, tartness and wine. Roasty flavor up front quickly turning to caramel and diacetyl before a sour finish. Pretty nasty, but I managed to finish the whole glass.
2.1 AROMA 5/10 APPEARANCE 3/5 TASTE 4/10 PALATE 2/5 OVERALL 7/20
Sample at Barley’s Smokehouse. The beer pours black with a medium tan head that recedes steadily. Small patches of lacing. Aroma of roasted malt, vinegar and tart fruit. Medium body with flavors of tart berries, roasted malt, yeast and hay. The finish is tart up front with a syrupy sweet fruit aftertaste. The server admitted that "something got into" this beer and that they decided to run with it. I do not feel this was a good decision.
2.6 AROMA 6/10 APPEARANCE 4/5 TASTE 4/10 PALATE 2/5 OVERALL 10/20
5 oz sampler off of the Beer Engine at the brew pub (#2) in Columbus, Ohio. Server described this as a stout that some of the brewery’s wild
yeast got into, causing some tartness. Pour is a hazed brown ruby with hardly any khaki head. Aroma is sweet cherry tartness, along with honey. Pretty odd nose, but certainly unique. Taste is a syrupy cherry raspberry, mildly tart, bordering on cloyingly sweet. The sour had a bit of a medicinal infected quality to it. There is also a honey grassiness involved, along with a mild roast quality. The cherry tart, sort of sour, lingers long into the finish. Palate is more or less flat, medium bodied, with the mentioned tart sour finish. Not sure what they were going for here, and if it was more of a "happy accident" sort of beer, it didn’t really work for me.
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