tastybeer (1836) - Indiana, USA - OCT 27, 2013
3.7 AROMA 8/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
Bottle, copper pour, small white head. Little retention/lace. Aroma of dark fruit, cherry, lemon, acetic acid, funk, light barrel. Taste is tart, lactic, cherry, lemon, acetic, vinegar. Palate is soft, slick, tart finish.
LtDan (1805) - Los Angeles County, California, USA - JUL 21, 2012
3.8 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Appearance: Pours a murky mahogany with a micro film.
Aroma: Tart plum skin, bourbon, some coriander and or some savory spice.
Taste: Tart red fruit, mellowed bourbon, red wine vinegar. Modest tannins, lingering tartness.
Mouthfeel: Full bodied, puckering with soft carbonation.
Overall: I enjoyed this immensely. The closest thing I could compare this beer to would be Upland’s Gilgamesh, but would give this beer the slight edge on favorite. Very tasty and inviting. Sour, but not twist your face off sour. Wish I had one to sit on for a year.
jcos (1643) - Maryland, USA - JAN 26, 2013
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 15/20
Location/Date:Bottle on January 25th, 2013 during day 1 of Nerd Beer Epic Weekend.
Appearance: Pours a light maroon cloud.
Aroma: Aroma of of tartness, sweet.
Taste: Tart cherry, some funky sourness.
Palate:Medium light body.
Summary: I am not a super fan of sour/wild ales but this is a solid beer.
bleeng (1563) - Houston nowhere near Beersel, Texas, USA - JUN 30, 2012
3.9 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
750 bottle thanks to Specs downtown Houston. Hazy, cloudy, dark amber with little head. Nice citric funky nose. Flavors overwhelming with the first taste, with lots of citrus, acidity, then toning down on the end with a faint sweetness. Can’t find the barrel or alcohol in this-hard to believe this rolls in close to 10%. It’s delicious and so easy to drink. Top quality stuff here-well done.
Dixonian (1562) - Plano, Texas, USA - JUL 13, 2012
3.9 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Hazy amber brown brew with some off-white head. Nose is funky and tart - cherry, oak, tobacco, and vanilla. Flavors of bourbon, earth, dark fruit with a vinous feel.
FunkyBrewster (1518) - Chicago, Illinois, USA - DEC 24, 2012
4.3 AROMA 9/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
bottle. pours a deep golden to hazel with a small light tan head. Aroma of vinous a touch vinegar, sherry and vanilla, earthy and a touch funky. flavor stars sweet for a quick second with vanilla and oak before hitting hard with vinous tart notes, bretty and earthy funk. Mredium body and crisp carbonation. good beer
Smurf2055 (1400) - Seattle, Washington, USA - JUN 28, 2012
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 15/20
Bottle pours deep ruby/orange with no head retention, well carbonated. Smell is very fruity, minimal oak presence. Cherry. Taste is very tart, pretty dry and coats the mouth. Puckering effect. Very nice.
coolpop (1394) - Birmingham, Alabama, USA - JUL 27, 2012
4.2 AROMA 8/10 APPEARANCE 5/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
Bomber. Poured amber brown with a large light tan head and some dark floaters. Aroma and flavor were full of brett, a bit of funk, moderately sour, slightly sweet, lots of dark fruit (cherries in particular), some chocolate and toffee, leather. Some woodiness and a slight booziness. Dry, slightly bitter finish. Full mouthfeel. A real winner of a sour ale.
EricE (1368) - Silver Spring, Maryland, USA - JUL 29, 2012
3.4 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Bottle courtesy of travlr. Hazy orange brown pour with a thin tan head. Light bourbon aroma with lots of tart oaky notes. Dry woody lemony tart flavor. Dry bitter and tannic. Slight popcorn note on the fnish.
brystmar (1306) - Dallas, Texas, USA - SEP 27, 2013
3.6 AROMA 8/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Thanks Matt! Hazy, ruby red color; minimal head/lace.
Oaky as hell. So much barrel; borders on too much barrel. Dark cherries. Fruity blend with oak, soured grain, yeast. I prefer #3, I still love this.