mds (2240) - Toronto, Ontario, CANADA - MAY 3, 2006
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 5/5 OVERALL 17/20
Bottle. Pours a cloudy red-copper body with a small white bubbly head. The aroma is subtler than the reserve - more rich caramel maltiness, yeast, and tons of fruit...apples, pears, and oranges come to mind. Fantastic. In some ways I prefer this to the Reserve (which was drunk side by side). The drinkability is superb and the scores reflect that aspect - lots of juicy fruit flavours that were evident in the aroma and plenty of brett funkiness. I could see myself drinking this outside on a warm summer day :-).
Purchased at Bello Vino, Ann Arbor in April 2006 (Recent batch).
MrManning (2009) - Hamilton, Ontario, CANADA - MAY 3, 2006
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 18/20
Thanks for sharing Mike! The second of many at what ended up being Tuesday night Jolly Pumpkin Bonanza! Sampled side by side with the reserve version. Not as cloudy as the reserve, and pours deep mahogony/amber with medium beige froth. After a minute, looks like a barley wine. More subtle in aroma than reserve, less booze, and more fruit. Lots of apples, pear, with mild hints of caramel and a funk that is not as pronounced. Very tart, with super bretty funk taste, and lots of yeast. STrange fruitty bitter flavours too, that last through the finish. Very soft and silky. ANother champ from JP. Thanks Mike!
hopscotch (9730) - Vero Beach, Florida, USA - MAY 3, 2006
3.8 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
Bottle... DLD06... Lightly hazy amber ale with a small, fizzy, white head. Woodsy, earthy nose with light whisky. Tangy, woodsy flavor. Tart and lightly bitter. Bourbon. Medium-bodied with a watery mouthfeel and soft carbonation. Finishes astringent, lightly bitter and dry. Thanks go out to TAR for sharing the bottle!
OhioDad (2493) - Hilliard, Ohio, USA - MAY 1, 2006
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
750 ml bottle pours caramel brown with ruby highlights and a medium tan head. Aroma is of vinegar, caramel, candy sugar, and yeast. Flavor is caramel sweet up front but fades quickly to sour cherry, yeast, and a touch of that brett funk that makes Jolly Pumpkin brews their own. Palate is medium bodied and actually a tad watery it seemed and seemed acidic. Unique and complex as are all of their brews.
MI2CA (1340) - Noblesville, Indiana, USA - MAY 1, 2006
3.9 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
UPDATED: OCT 27, 2006 750ml - 2005 - Thanks Pailhead - Aroma of oak, candi sugar, brett, red wine vinegar, some cherry and spice. Pours transparent brown with a medium head and great lacing. Flavor isn’t as defined as the aroma. Lots of brett funk, oak, port wine, cranberry, yeast, with a nice tart finish. Palate is sour and tangy, maybe a bit thin. Overall this is another fantastic brew by JP.
ryan (3186) - Beltsville, Maryland, USA - APR 23, 2006
4 AROMA 9/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
Bottle, Batch #2. Pours amber with a slight ruby hue and little head. The aroma is sour cherries, grapes, plums, caramel with a touch of lacto and vinegar. Very little Brett. Flavor is semisweet, sour fruits, oak, plums, nuts, becoming tart at the end. Finish is slightly sour with some tannin bitterness. Mouthfeel is light with very soft carbonation.
CMUBEERMAN (421) - - APR 22, 2006
3.8 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
UPDATED: MAY 5, 2008 Pours a dark red with a decent tan head...lacing. Aroma is dominant tartness and funky yeast...some great malt and fresh fruit. Taste is also dominant with tart fresh fruit and fresh malts...some nice hoppy bitterness as well. Mouthfeel is divine (very little carbonation)...perfect jolly pumpkin.
ehhdayton (1188) - USA - APR 7, 2006
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Hints of earth, fruit, oak, and acidic aromas are present. The color is a cloudy copperish. Head is small and short lasting. Slight sweetness at the forefront followed by a sour finish.
wnhay (722) - Princeton, New Jersey, USA - MAR 26, 2006
4.2 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
Pours reddish brown with a thick tan head which leaves good lacing on the side of the glass. Aroma has caramel, brett, sour apple and grape. As it sits hints of oak, vanilla and plum come into play. Taste is tart and alcoholic with the sour apple and caramel dominating at first and then vanilla and oak coming in later. Smooth yet tart mouthfeel.
ClarkVV (3893) - Allston, Massachusetts, USA - MAR 23, 2006
4.1 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
March 2005 bottle, one year old, consumed on 3/22/06, chilled to start, from a wine glass
Initial nose is plummy. Brett carving the way and lactobacillus in its wake. Oily, with mature oak notes, dry black cherries, moist prunes and the barest hint of choco-caramel adding faint sweetness on the very end. I could almost mistake this for an Italian red wine blend were it not for the malt on end. All this, and I havent even poured the beer yet. Decanting releases a huge blast of aroma. Cherries, prunes, cranberries and plenty of yeast. Lactobacillus emerges very lightly.
The body is a deep ruby-mahogany with strong amber-caramel overtones. A creamy, beige head leaves heavy lacing. Head is perfectly retained. Very minute bubbles rise vigorously in the liquid.
Warming and breathing allows, finally, for some stronger malt tones to emerge, caramel and vanilla, with the chocolate fading. Will there be enough there to combat the tannins and wild yeasts? I can’t tell from the aroma.
But upon first sip, phew!, a big sigh of relief. Not only is there enough residual sweetness, but there is just the right amount of it, allowing brisk fruits (apples, cherries, pears) room to maneuver, while still comforting the palate with creamy sweet caramel-toffee notes, reminiscent of Bavaisienne, but with much less fat honey and rich caramel. Wild yeasts produce tight carbonation, but so much of it, that it comes off overcarbonated for the first 20 minutes or so. Lactobacillus hangs on the edges lightly, but the brett phenols are still quite notable, adding dry, fruit rind notes and further deepening the complexity. Thus far, the wood has been only lightly nutty, mildly tannic, but the tannin-build is inevitable, increasing as it warms. Like dry, nutty almonds/almond skins. Not sure where the cherry (esters?) is coming from, but it is bright and very welcoming, helping to combat the tannins. However, as I finish the bottle, I would hardly say the tannins are overdone. Certainly present, but I think this beer escaped their ruinous effect seen in the reserve series and others. Thanks for the bottle, SuIIy.