Jeppe (2631) - Brooklyn, Alabama, USA - SEP 19, 2004
3.7 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
Vintage bottle ????.
Pours a foamy light tan head on a hazy amber body with an orange glow. Mostly sweet fruity aroma with some sourness behind the sweetness. Lots of cherry and some grapefruit tones. Fresh and well balanced. Quite full and heavy flavor. Malt, cherry, peach, grapefruit and slightly woody. Good sourness but not tart. A nice example of a Flemish Sour Ale. I wish I knew the age!?
Oakes (13593) - Vancouver, British Columbia, CANADA - AUG 17, 2004
2.7 AROMA 6/10 APPEARANCE 3/5 TASTE 5/10 PALATE 2/5 OVERALL 11/20
Cherry/brown colour. Pours quite flat, with no head. Sweet & sour aroma witha gentle lactic note and sweet cherries. Palate is very sweet with cherries, faint almond accent and a sugary finish.
Dalle (1145) - Skørping, DENMARK - AUG 11, 2004
3.2 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
Bottle (Clarysse, does not state "best before" or "bottled" date). Red with small head. Sweet, fruity, cherry (essence?), low sourness, soft palate. Pleasent.
madsberg (10801) - Søborg, DENMARK - AUG 6, 2004
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Bottled, Vintage 1992: Unclear ruby red coloured. Aroma of cherry. Light sweet and a vague sourness. Flavour is very light sour and dominated by sweet cherry flavours. A little too sweet for my likings.
omhper (21406) - Tyresö, SWEDEN - JUL 28, 2004
3.7 AROMA 10/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 14/20
Bottled, 1992 vintage. Dark reddish broan. Balsamic and sweet. Notes of saccharine. Velvetty mouthfeel.
MartinKubert (862) - Copenhagen, DENMARK - JAN 11, 2004
3 AROMA 6/10 APPEARANCE 4/5 TASTE 5/10 PALATE 2/5 OVERALL 13/20
Vintage '90: Might have been a couple of years too old. Dry dusty aroma.Flavor of rotten apples. Sweet fruity and a bit sour finish. Quite dusty like cellar in the palate. Interesting.
Hildigöltur (5104) - København, DENMARK - OCT 29, 2003
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
UPDATED: DEC 15, 2004 [1975 vintage] Very sour and pleasant. This is definately the best of the three vintages I have tried. The others have been too sweet. Complex sour natural cherry aroma and flavour.Rating: 4.1 -------- vintage] Too sweet and unbalanced. Deserves a quite low rating .--------& or 1990 vintage] Reddish brown coloured. Quite sweet. Not refreshing anymore. I think it was slightly too old. It had some of this characteristic "too old"-flavour that you find in very old beer. Rating 6-3-6-3-12 (3.0)
pivo (2640) - GERMANY - SEP 6, 2003
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
GBBF 2003, bottle: Big sweet cherries wafting up immediately - like candy or cherry jello, but with class. Auburn color and a foamy head. Sugary, sweet and syrupy, but balanced by the sourness at the back of the tongue. Thick body, but a short profile. Warming, round body and full mouth feel. Good balance for this beer. "Leaves a carpet of malt in the middle of the tongue", says Lorenzo.
rauchbier (3667) - Isle Of Beer, Lincolnshire, ENGLAND - SEP 1, 2003
4.6 AROMA 10/10 APPEARANCE 3/5 TASTE 10/10 PALATE 4/5 OVERALL 19/20
Bottle. GBBF2003 (kriek tasting session). Well over ten years old. Bronze brown with a slight haze, thin brown head and moderate condition. Fruity nose with sweet cherry, cherry skins and a prune note that develops with warming. More cherry in the mouth along with caramel and a balancing dry bitter almond flavour. Long dry finish with hints of mouldy cherry skins. Not the finest non-lambic Kriek Ive ever had, but until I find another Crombe Kriek this comes close to perfection.
P-tor44 (886) - Anchorage, Alaska, USA - AUG 21, 2003
4 AROMA 8/10 APPEARANCE 5/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Soft brown color that glows red yet at the same time is kind of dull. Lots of cherries in the nose with some chocolate and other dark fruit. Light carmel tasting with heavy cookie to start out. Cherries are well balanced with the sugary cookieness. I like it but some more sourness could help