vami (242) - Poznan, POLAND - NOV 4, 2013
3.2 AROMA 7/10 APPEARANCE 2/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Pours cloudy and very pale, almost like lemonade. Small head. Intensive garlic smell which dominates the aroma. The beer is ... unique. Well, it reminds me of this old folk remedy for cold: syrup made of garlic juice and onion. This is the taste of my childhood. The beer itself is malty and pretty full, no hoppy notes detected. It is just intensively garlic. Worth a try once in your lifetime, but for sure not for everyday consumption.
orzech (48) - Resovia, POLAND - OCT 28, 2013
3.8 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
0.5l bottle. Pale and hazy with a really nice head. Distinct garlic aroma with some sour tones - smells somehow like Polish-style pickle brine. A bit sweet and sour flavor with some earthy hoppiness based on a strong garlic backbone. Moderate garlic finish (lol). Surprisingly this beverage made quite an impression on me. I only wish this thing had more body and was stronger. This could be our Polish speciality, such as Grodziskie.
Cunningham (3650) - Halden, NORWAY - SEP 11, 2013
3.1 AROMA 5/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 14/20
Appearance: Hazy pale yellow color with a fine white head. Ok lacing.
Palate: Medium body. Moderate sweet and an ok bitterness. Average carbonation.
Taste: Fresh mild malty, mild herbal and some hoppy notes.
Overall impression: With that dominant aroma. I thought that it would be undrinkable. It was quite nice actually. Fresh and easy drinkable.
Personal stats: Bottle from a trade with EIDesmadre.
ElDesmadre (1188) - Mikołów, POLAND - NOV 5, 2012
2.8 AROMA 5/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
Bottle. So, a spelt beer with garlic... I was Mr. Sceptic himself on that, though it turned out much better than expected. You can feel the base beer - Kormoran Orkiszowe, which I like rather much because of its rustic, rural aroma of hay, grain and honey. Plus of course this beer has lots of assertive garlic notes. Not fresh garlic, rather fermented, like in home-made sour gerkhins or good ol’ zurek. The intensivity of the garlic subsides somewhat while drinking, only to appear in the finish in terms of aroma and on the sides of the tongue in the shape of a light astringent spiciness. Rural as only can be. Really not bad, and kudos for the balls they had to put this one out.