Sampled, draught, with ClarkVV at Flat Street Brew Pub in Brattleboro VT. The pint arrived (English pint glass...but still it should have been a pils glass dammit) too cold, with little head atop the pale amber clear body....faint sweet maltiness, simple clover honey and light dry/stale grasses emerge, you have to hunt for them but the effect isn’t bad....alas on the tongue the low carbonation really ruins things, resulting in a syrupy, thick over-sweet mess, the light Saaz character is very underwhelming and the sour apples, unappetizing....finish thins out but there is little bite or character. Clearly either too old or in poor condition for some other reason, sigh. Some quality shines through...as this is supposed to be Berkshire’s "tap house", it gets a rating, and they should pay more attention to the condtion of their beers if this is to be a showcase!

Draught at Flat Street. Pours golden with a thin creamy white head. Tastes and smells a bit like some honey with nice peppery elements and a sugary finish.

Draught pint at Redbones, 12/3/05. Pours a very clear hay-yellow, simple, with a small white head that eventually recedes to a ring. Spotty lacing is quite present, plenty of carbonation. Aroma of dry, farmy hops, light grass and strong herbs. A distinct fruitiness (dry nectarines, peaches, lemons) makes me question the yeast, but it fits in with the honey and strong hoppiness. The flavor is immediately fruity, with unripened nectarines and peaches and a slight touch of apples and vanilla. Saazy hops and a fair amount of fresh, chewy yeast add light complexity, while the malt flavor takes over. Honey, light white grapes sweetness and lots of grainy, lightly husky pale malt grains on the end. Carbonation is moderate, adding some biting texture, while the malt never gets terribly sweet. But for an American pils, the hops and yeast, albeit questionably lagerish in nature, make for a flavorful experience, whether it be a lager or ale. Tight, but lightly sharp carbonation and a lightly grainy feel, with plenty of yeast apparency.