BoringBard (139) - - FEB 14, 2013
3.1 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 12/20
Light brown with two finger foam. Round fruity and hoppy flavour. Well balanced but with lots of hops.
greenclansman (677) - Nicosia, CYPRUS - MAR 10, 2014
3.5 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
golden, fruity, yeasty, bittersweet aftertaste. Fresh and session-able. Not the best american pale ale, but a good try for sure.
angel77 (438) - oviedo, SPAIN - MAR 2, 2014
3.6 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Botella de 33 cl de 2d2dspuma. 01-03-2014 en el momento. Color ámbar anaranjado con bastante espuma blanca. Aromas bastante dulces y maltosos.
Sabores también bastante dulces y ligeramente amargos y secos al final.
Cuerpo medio con 6.4 vol. No esta mal, algo distinto se asemeja auna pale ale pero con bastantes sabores dulces al principio.
tmzl (65) - SLOVENIA - FEB 25, 2014
3.4 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
Sat down and compared 3 different ones from Mikkeller’s Yeast Series 2.0: Brettanomyces Bruxellensis vs. American Ale vs. Lager. They all have the same wort (hop and malt), but different yeast - let’s take a look what each can do.
Ale - Saccharomyces cerevisiae, not much to be said that isn’t common knowledge, top fermenting yeast, can’t digest maltotriose (sugar) - so we expect it to be a bit fatter (would expect less alcohol, but Mikkeller says, that all the beers have 6.4 ABV - which is surprising, we would expect that with the same wort, ale yeast would produce a bit less than lager and Brett) + fermentation at higher temperatures - more esters.
Brettanomyces Bruxellensis gives that Belgian character, funk (barnyard, wet horse blanket) and can also produce some acetic acid. It attenuates beer to very high degree, so we expect it to be lighter that the other two. Vinylphenol reductase also creates some unique esters, pineapple most obvious.
Lager - Saccharomyces pastorianus - a fat alotetraploid, part S. cerevisiae and part S. eubayanus - the S. eubayanus part gives it the ability to ferment at lower temperature, which results in less esters and it can attenuate maltotriose, so we expect it to be a bit lighter.
And now lets look at what we have. The first odd thing is the same ABV, that shouldn’t happened with such different animals fermenting the same wort. Makes me wonder if the wort is really the same in all the series.
Look: Colour is pretty much the same in all three - clear golden orange, light amber with light haze. The foamy part gets a bit different, but all start with a huge lightly off-white (orange hue) thick head.
Ale - Has slower retention, good amount of lacing and leaves a thick layer on top. Low/medium carbonation.
Brett - Faster retention also good lacing; hue a bit more on the yellow side.
Lager - The colour of the body a bit clearer. Also slower retention, head has smaller bubbles and is a lot more solid. Also leaves the best lacing rings. Low/medium carbonation too.
Smell: The biggest difference is expected with Brett, but there were some differences with ale and lager too (surprisingly more hop orientated).
Ale - Lychee the most dominant. Some fruitiness, sweet caramel light tropical feel. Light rancid herbal character.
Brett - Hoppy, fruity, lychee, but not as dominant, builds up in complexity - brett character comes through - funk and bubblegum. Funk goes as expected in the classical leather, barnyard, horse zone. But it stays pleasant and a positive trait. Gets a bit more intense with the temperature rising, but still not bad. Caramel similar as ale.
Lager - Honey, sweet caramelish, pine come to play, lychee not as dominant as with ale. Still quite similar, but there are differences.
Ale - Light, sweet caramel, honey backbone. Lychee hopness. Ends with light-medium bitterness with light, fresh sweetness. Simple, refreshing.
Brett - Light, sweet caramel middle stays. Hop goes into more pine, grapefruit, hint of lychee. Bubblegum (pineapple?). Barnyard goes up a bit and sticks with you for a while. Not as pleasant as in smell, but still not over the top.
Lager - More honey in the middle part as ale, sweet caramel. Pine, grapefruit medium bitterness, stands our a bit more than the ale one. Lychee still there but not as dominant.
Mouthfeel: Brett and lager a bit lighter, but all around medium, med/low carbonation, fresh and easy to drink. Lager a bit dryer maybe. Thought the differences here will be a bit stronger, but they suit the general idea.
Overall: All relatively simple, well crafted (good wort to start with), enjoying and fresh. There are some differences, ale and lager pretty close and both maybe a bit too simple. The extra bit of complexity that Brett gives, makes it the most fun choice. Would also recommend the Brett one as a good learning beer what Brettanomyces Bruxellensis does.
SlackerMads (1137) - DENMARK - FEB 13, 2014
3.6 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Bottle. Close to clear copper with a medium sized good lacing white head. Aroma has citrus, knćkbrřd, oranges, spicy. Pretty light on the palate, light creamy texture, Dry hoppy finish.
yiannnos (672) - , CYPRUS - FEB 10, 2014
3.1 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 4/5 OVERALL 10/20
Golden colour. Citrus hop aroma. Citrus hoppy taste, some bitterness, an average APA
bulldogops (1023) - Edmonton, Alberta, CANADA - JAN 28, 2014
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Rating #932 - January 20, 2014 - #mondaynightbeers at the Underground Tap and Grill - an @Mikkeller #dailydouble - Pours a slightly cloudy golden amber, bubbly white foam, mild retention. Aroma is a lot of cool brett funk and citrusy hops. Palate is more of the above, a mild sourness that syncs up with the hoppy fruit punch. Very nice.
hopdog (8455) - Lansdale, Pennsylvania, USA - JAN 25, 2014
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Bottle. Poured a golden color with an averaged sized head. Citrus, toasted breadiness, and some floral/pine.
beerbaaron (865) - Wisconsin, USA - JAN 19, 2014
3.6 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 13/20
Side by side with lager, brux, and English. Has been cellared for a bit so the hoppiness has been knocked down a bit. Pours a medium amber. Solid small creamy white head, partly lasting with some lace. Aroma is light malty, semi-sweet, dry hoppy, subtle fruity, little dry woody, yeasty, touch of spices. Flavor follows. Lighter Medium body. Solid but not overpowering bitterness, and dryness. Just the right amount of fruitiness and sweetness. Good balance, yet doesn’t quite come all together.
MarinEvelyn (429) - Wisconsin, USA - JAN 19, 2014
3.6 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Has been cellared for a while so the hoppiness has somewhat dissipated.
More yeasty, light fruity aroma. A little cereal. Semi sweet, a little hoppy.
Taste is strong orange. Decent hoppy/malt balance. Leaves my tongue tingling
maekchu (1698) - Hirakata, JAPAN - JAN 13, 2014
3.3 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Bottle from Yamaichi. Pungent, hoppy nose, light fumes, some caramel. Hazy orange/copper color, small beige head. Mild caramel initial, with some interesting tanginess / mid palate features a small bitter explosion in the sinuses (is this the result of some yeast experiment?) / hits the back of the tongue hard with some undefinable funky chemical note. Tasty, except for the serious mid-palate burst.