Chef Floyd Cardoz and brewmaster Garrett Oliver have combined their inspirations to bring you Brooklyn Cuvée de Cardoz. This golden wheat beer starts with a base of malted barley and unmalted wheat and then builds upon it a delicate balance of exotic spices selected by Chef Cardoz and then toasted and ground in the kitchens at Tabla. Ginger, tamarind, mace, black pepper, coriander, fennel, fenugreek, cinnamon, cloves, nutmeg, and chilies are added in the kettle, and then the beer is infused with toasted coconut after the fermentation. Combined with our yeast and light hopping, these spices give the beer a gentle, complex perfume, a full fruity palate, and long, drying finish with a very faint prickle of heat.
italarican (1046) - Ottawa, Ontario, CANADA - MAY 31, 2009
2.4 AROMA 5/10 APPEARANCE 3/5 TASTE 5/10 PALATE 3/5 OVERALL 8/20
This was just plain weird. It smelled like bubble gum. It tasted like bubble gum. Thank God it wasn’t chewy. I tasted no spices whatsoever. It was pure Bubble Yum.
PilsnerPeter (3019) - Flushing, New York, USA - JUN 6, 2009
2.2 AROMA 5/10 APPEARANCE 3/5 TASTE 3/10 PALATE 3/5 OVERALL 8/20
Tap at the "brewery": Hazy golden pour with a white film of head. Very, very sweet aroma- rock candy, honey, all the spices are masked by residual sugars and bubblegum phenols. Fluffy feel with an unbearably sweet flavor. All residual sugars, honey, bubblegum, candy sugar- completely masks all the spices that are listed which sound interesting. This beer can be rated in a couple of words..."Bubblegum phenolics and residual sugars." Yuck.
JamesHellican (11) - USA - JUL 6, 2009
2.2 AROMA 6/10 APPEARANCE 4/5 TASTE 3/10 PALATE 2/5 OVERALL 7/20
tasted like you grabed a handful of jelly beans, shoved them in your mouth and the the last one you tasted was the black one. Everything was decent about this beer except its taste. It felt like it was trying to jam everything inside of you at once. Beers by chefs have been largely boring to me, and this one certainly isn’t worth the pour.
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