DenverLogan (1098) - MileHi, Colorado, USA - FEB 3, 2008
3.8 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Copper amber color. Spice and wine barrel aroma. Some funkiness, tropical fruit, lemon, red wine, Tart and dry finish. On tap at Carnivale party.
Joel (114) - Massachusetts, USA - NOV 4, 2007
3.3 AROMA 5/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
Served at 55 degrees. Pours a murky, orange color. Sweet and earthy aromas. Initially sweet, with strong alcohol flavor, and notes of earthy, grain, and bread. Well carbonated. Light but flavorful. No surprises at the finish, it’s dry and bitter throughout.
toncatcher (228) - Santee - SAN DIEGO, California, USA - OCT 21, 2007
3.7 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
From notes 5/5 Lost Abbey. Pours cloudy golden color with a tanish head. Second favorite to Angel’s Share. Flavors of spice with some floral notes.
bikesandbeers (547) - san diego, California, USA - JUL 31, 2007
3.5 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
Sampled at the Port first anniversary’s party, May 07. Avant Grade isn’t my favor PBLA beer, But this was an improvement. cooper colored, aroma of spice and yeast. The beer was sweet with a nice spiecess. More depth that the standard brew. Not Bad.
nightrider (754) - encinitas, California, USA - JUN 9, 2007
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 17/20
On tap at obriens. Golden in color with nice white small head. Aroma of spice and citrus. Carbonated on the palate. Flavors of earthy spiciness and subdued citrus fruit. Nice depth and finish. Very enjoyable.
fordest (2455) - Santee/San Diego, California, USA - MAY 10, 2007
4.3 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
One of my favorites from the Port 1st Anniv Party. Sweet earthy aromas. spicy too. Flavors were very similar with more spice and more floral notes than in the aromas. Very nice finish.
auerbrau (3203) - Ithaca, New York, USA - MAY 7, 2007
3.7 AROMA 6/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
On tap at the brewpub. Aroma bubbles from the glass as a rich musky wood, dry and airy, with some wisping tannic malt and currents of wildness. Very reduced by a too-cold serving temperature. Pours a clouded pale amber, in the golden realm. No head. Gas subdued, this beer flows smoothly as a dense, bright lemony sugar concotion, full of piquant brett and oaky aged character. Nips of grapes flow through. Mild, sweet and light. Not having had Avant Garde, it’s hard to compare. I’m not sure barrels and biere de gardes were meant for each other, but this one works at least minimally, maintaing a solid texture, keeping a dried-out watery sense away. Wood gives a little unique twinge.
Bartzilla (621) - La Mesa, California, USA - MAY 7, 2007
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 5/5 OVERALL 17/20
This was easily my favorite from the Anniversary party. I like a gently brett’d ale and this seemed to have the perfect balance of saison and sour going on. Works very well. Starts spicy and finishes sour, making you clamor for more. I wish this were a fully rotational offering.
wetherel (1863) - Cupertino, California, USA - MAY 7, 2007
3.1 AROMA 7/10 APPEARANCE 4/5 TASTE 4/10 PALATE 2/5 OVERALL 14/20
Barrel aged Avant Garde. Tried at Port Brewing’s First Anniversary party. Tried after drinking Angels share. Plastic phenolic smell when tasting. Whoa, I didn’t like it at first. After a few sips, the plastic smell seemed to go away. A good mild beer, but the plastic brought it down.
I read about it on the web: "Phenolic compounds are typically by-products of wild Saccharomyces strains, and Weizenbier can be considered (and is by many) a spoiled beer. The trick is to keep the spoilage under control -- to get enough of that clovelike character to make the beer interesting, but not enough to make it unpalatable.
One of the things you will find if you’re ever fortunate enough to experience a wild yeast infection is that it continues to get worse the longer the beer sits in contact with the yeast. You may barely be able to detect a phenolic note in the beer at bottling, but a month later the stuff will be undrinkable. The yeast has finished its main metabolic process (changing sugar to alcohol), but it just keeps cranking out those phenolics.
One way to make sure this doesn’t happen is to filter your Weizenbier as soon as you can. Once the yeast is removed from the beer, the flavor should, in respect to this phenolic character, be relatively stable."
hapjydeuce (998) - Carlsbad, California, USA - MAY 7, 2007
3.6 AROMA 8/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Sampler at the brewery’s anniversary. Light and crisp, hazy golden color with medium off-white head. Citrusy aroma with honey. You can def. taste the wine barrel presence, the palate has a quite sour finish. Very fruity stuff, not bad, but not that great. I think I like the regular Avant Garde better.