Our complex, Belgian-style ‘wild beers’ are aged for several months or even years in our oak barrels. Each barrel contains a different base beer (with distinct color, flavor, body, alcohol, malt and hop character) which undergoes spontaneous and prolonged fermentation with wild critters including Brettanomyces, which is a non-spore forming genus of yeast which lives on the skins of fruit in the wild. The genus name Dekkera is used interchangeably with Brettanomyces and was discovered at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales but which is appreciated and encouraged in certain traditional Belgian-style ales
3 year old 100% barrel-fermented Porter
NobleSquirrel (3429) - Chicago, Illinois, USA - FEB 7, 2013
2.5 AROMA 5/10 APPEARANCE 4/5 TASTE 4/10 PALATE 2/5 OVERALL 10/20
Draft at Destihl. Unfortunately, this was forgotten about for too long. Pours a deep brown-black with a sticky tan head. Nose is sharply acidic, vinegar and cocoa. Some sweetness and funk as well. On tasting, sharply acidic, light bile and vinegar. Chocolate comes through as well. Lacks refinement overall and comes across as a bit harsh, unfortunately.
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