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RATINGS: 177   WEIGHTED AVG: 3.41/5   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
COMMERCIAL DESCRIPTION
Saison-style ale with Peppercorns. It was twenty years ago today… Well, almost twenty years ago today, as we present to you the first of three special Anniversary Beers in celebration of our upcoming Twentieth Anniversary! It was April Fool’s Day, 1989, when Phil “Brewdaddy” Bannatyne first opened the doors to what would become one of the preeminent breweries in the country. Of course, true to the spirit of the day, it would be another month before the first house-made beers would be available on draft. Sgt. Pepper has been brewed with Pilsner, CaraVienne, and Rye malts, plus Magnum and Spalter hops. But the driving force behind this beer is the contribution from whole peppercorns! Black, Green, White, and Pink Peppercorns were added to the brewkettle, and they provide a noticeable fresh, herbal spiciness to the nose and through the palate. Pink pepper provides a high, floral character mostly as an aromatic, and Green pepper offers an herbal freshness with slight heat. White pepper contributes a subtle earthiness, and Black pepper engages the palate in a lingering, tingling warmth. All combine to accentuate the complexities of our Belgian yeast, and are balanced by crisp malt character with a hint of sweetness. OG: 1.054 (13.5*P) FG: 1.008 (2*P) ABV: 6.0%


3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
BeerFanDan17 (1079) - Brunswick, Maine, USA - AUG 22, 2016
A very unique farmhouse ale. Tons of crusty bread on the front end and a nice peppercorn spice on the palate. Hits at the end. Pours a dark copper. ---Rated via Beer Buddy for iPhone

3.7
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 14/20
JDBaker11058 (1908) - Maryland, USA - AUG 21, 2016
appearance: clear dark gold, short fizzy white head quickly fading to nothing; no lacing. aroma: bright, sharp, earthy, peppery nose, with some golden grahams and banana but mainly rye, spice, grass, and pepper. taste: spicy up front, with strong pepper, light grass, hint of caramel and earth. finish: lingering rye and pepper heat, with some grassy hops. notes: Quite liked it. Peppery without being too hot. Not quite a one note beer. Palate was good. You can tell the underlying saison or whatever is a solid beer. Bottle from the Rare Beer Club.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 2/5   OVERALL 14/20
weihenweizen (3084) - Charleston Area, West Virginia, USA - AUG 11, 2016
Refrigerated 75 cl brown bottle poured into a snifter. Slightly hazy light orange with no head. Aroma is light pepper, medium body, low carbonation, and little lacing. Taste is yeasty, pepper, and spice.

1.9
   AROMA 4/10   APPEARANCE 2/5   TASTE 4/10   PALATE 2/5   OVERALL 7/20
ChainGangGuy (4772) - Woodstock, Georgia, USA - AUG 1, 2016
Appearance: Pours a lightly hazy, golden-orange body with no proper head formation. Smell: Aromatic peppery vibe atop light pils, lightly bready malts with some chewing gum hints. Taste: Toasty, bready, grainy maltiness with a little kiss of honeyed sweetness. Floral, lemony, soapy before the accumulating heat and heavily earthy spiciness of the peppercorns creeps in. Spicy, yeasty, altogether flat, thinning finish. Mouthfeel: Medium-thin body. Kinda flat, actually. Overall: Flop.

3
   AROMA 6/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
jredmond (7402) - New York, New York, USA - JUL 6, 2016
Bottle shared at the As Is NYC Bottle Share #1. Pours a deep orange body with white ring of lacing; no head. Nose is full of pepper and yeast. Mouthfeel is peppery with notes of wheat, yeast, spice and candied fruits.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
ABUSEDGOAT (2565) - California, USA - JUN 25, 2016
Hazy golden, large white head, decent lace/retention. Aroma is pepper, yeast, pale malt, herbal. Medium bodied, peppery herbal flavor dominates.

3.1
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 12/20
BrewBoxer (2565) - New York, New York, USA - MAY 30, 2016
Bottle. Pours a copper color with a thin head. Taste is spicy and peppery with a yeasty wheat characteristics. Interning and flavorful

3.3
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
zgaier (1889) - Coral Springs, Florida, USA - MAY 25, 2016
Bomber. Pours an amber orange with an off white head and aroma of peppercorn and malt. Taste is of peppers up front, with malt, caramel, yeast, and brett into the peppery finish.

3.6
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
jjgmd (1979) - Coral Springs, Florida, USA - MAY 25, 2016
Pours a dark copper pour with a beige head . Nose is peppery with light malt. Taste is peppery , but pleasantly so and not over the top, with a nice confluence of hops and malt. Finish is peppery, with a moderately long finish . Nice ! quaff score 7 / 10

3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
ClarkVV (5686) - Allston, Massachusetts, USA - JAN 12, 2016
On draught over the years, most recently, 1/11/16 at the brewery.
Mildly hazy, light amber-golden body has an off-white head atop that shows moderately-strong retention.
The nose divulges little, if any of the pepper, probably not able to tell it apart from yeast phenols. Lots of bready vienna malts, with some herbal hop notes that add complexity. Little bit of citrus character with vanilla and a touch of mustiness. Pretty straightforward Belgian ale-like characteristics. Not going to confuse this for Dupont or Blaugies, yet nor are you going to confuse it with the pseudo "saisons" running rampant in American breweries. No alcohol or flaws noted.
The flavor is where this thing really shines, in my opinion. The peppers begin fairly reserved, with light honey, bread and dried herb notes. Begins to gain a peppery spiciness and by the finish the dry, but highly flavorful pepper notes linger very lovingly on the palate. I don’t like spiced saisons, and I’ll admit there’s probably a little novelty here, like in a chili beer, but I think this thing works wonderfully. There’s enough acidity from the yeast to give it a real enough Belgian character, while malt and hop provide enough complexity to prevent this from being a one-trick pony. Tight carbonation, a bit of a bready, hard texture, but with some more maltiness emerging as it warms.


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