Malheur Bière Brut (Reserve)

A Mes rate: Bottle at Weekend of S.F. Like Champagne, LOVE beer. Dont particularly care for them together. Thanks anyway Pat.

This is a real pleasure, wonderful. I can only recommend to try this beer. I find this much better than DeuS. This does not have the sharpness that DeuS have.

bottle. Pours a rich, light copper color with a big, frothy white head. Malty aroma with a spicy yeast note. heavy biscuity malt flavor with spice and pepper notes. Exceptionally dry finish.

Number 1500 by one site’s count, 1499 by another. Might as well call this the grand ol’ 1500. 750ml bottle at Monk’s Café in Philly. The pour was grand, as expected, lots o’ foam everywhere, great retention, expected lacing, although no pillowy rings, just a pretty frothy pillowy head. The aroma was dry light fruits, some subtle yeast, light floral notes. The flavor was like a fruity pilsner, pils malts would be my guess perhaps with a touch of wheat (a tripel like base in some ways), floral notes, light apples and pears, the sweetness well-tamed, mouthfeel only moderate (for these abvs anyway), somewhat of a dry finish. A nice 1500th rating (at least on one site), comparable to DeuS, although I liked DeuS better (based on only a single tasting of each).

75 cL bottle. Pours unfiltered golden yellow with a huge slight off-white head. Aroma is flowery and slight yeasty. Mouthfeel is soft and light to medium bodied. Flavour is sweet and fruity but has a disinct caramel malt base. Alcohol extremely well hidden. Reminds me about Malheur 10, just with maltbase.

Bottle at O’Briens: Well I should just let you read Clark’s more detailed review but I will throw a few notes towards this bottle as well: Cloudy bottle with an amberish golden color that poured to display a huge fluffy head and very nice lacing. I discovered notes of acidic and yeast driven vapours supported by light flowery and grainy character. Some biscuity and dusty esters abound as well.

The taste has a lovely balance of sweeter malt, twangy acidic fruits (think lemon and cherry pie) with a light background of bitters and wood. The finish has a dash of hop spice and some aftertaste of hazelnut. The mouth feel is spritzy and lively dancing across the palate and keeping the brew refreshing as all get out. This is great now and should only get even better. Get ya some!

2006 750mL shared by BBB63 at O’Briens on 3/23/07
Typical Belgian bottle conditioning job leads to a ton of foamy white head, lacing the glass well and being thoroughly retained atop a bright hay-golden body with some very light amber tints. Clarity is mostly high, leaving the yeast behind, with tiny bubbles coarsing up through the liquid.
Really fragrant yeast in the nose shows of some autolysis, giving a touch of rubber and light plaster. Minor band-aid-like phenols and very dry lemon-lime signal light brett, but it’s very young yet and only allows a cursory glimpse. Very funky, and I have to admit to liking light autolysis more and more. The burnt rubber-like notes are definitely up front in the nose, though I dont think they go overboard. Can’t really explain how it works with the other notes or why I like it, but I do (it adds some sort of snappiness, I suppose). Through the middle and climaxing on the finish is a rich, rather sticky-sweet maltiness full of honey and fruit flavors (apricots, peaches). Definitely too sweet as it is (though only slightly so) but showing so much potential for aging, I actually think it a positive aspect, not the opposite. Lemon icing-like notes and minor vanilla linger on the finish, with a touch of dough. Very sniffable, high strength of aroma, with no alcohol or flaws (unless you consider the autolysis a flaw). Just a bit young, but certainly not something you should take points off for.
Unique in flavor, to say the least. Apples quickly give way to more interesting brett notes, with a bone dry, leatheriness and light horsey flavors that would seem to signify B Lambicus, though the cherry pie like flavor associated with that is not present, so who knows. More strong lemon and nectarine notes keep things tart and dry, but malt slowly edges out the tartness, adding a sticky honey sweetness that is just a touch too sweet yet (though it’s challenged by some dry, spicy phenols). As with the aroma, it will no doubt be brilliantly dry in another 6 months/year. But just looking at what’s there right now really allows you to appreciate how well malted this stuff is. It’s a clean, moderately rich honey flavor with light vanilla and some nutty biscuit notes. Very well done. Carbonation is, of course, tight and engaging, helping the drinkability and accentuating the acids. Soft, floral and grassy hops are held lightly in the background, melding with some spicy phenols and adding more complexity. Light alcohol warmth complements the flavors, though no raw alcohol is apparent. Exceedingly complex beer, I could go on for days about this stuff.... Love the almost smoky leatheriness and dry, horsey flavors.
Score is more a potential of what I think this beer will be down the road.

Pizza Port Belgian Beer Fest. Pour from a 750mL.Aroma finds itself as touching in slightly sickly malt and coarse cigarette ash. Cloudy deep yellow pour, with white rim. Flavor a rich, tawny creamed malt carrying the nicely belgian yeast notes, with high rich phenols but none of the harsh ness of chemical notes. Gently percolating in attenuated beauty. Aroma suffers but flavor and body are crisply done.