angel77 (1097) - oviedo, SPAIN - MAR 6, 2014
3.7 AROMA 6/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Botella de 33 cl en casa 06-03-2014 en el momento.
color ámbar - miel turbio con espuma blanca persistente, bien de gas, creando bastante espuma al agitarla en todo momento.
cuerpo ligero - medio con 6.4 vol, algo pastoso y denso, acentuándose ligeramente según va calentando.
Aromas afrutados al inicio con bastante carga de cereales, levadura, con toques ligeramente dulces.
sabores ligeramente afrutados y algo cítricos al principio, pasando a resinosos y amargos finales persistentes en boca un rato.
Buena, la mas amarga de las tres con un cuerpo mas o menos denso e intenso. Creo que para mi la mejor de las cinco.
allmyvinyl (4248) - Edinburgh, SCOTLAND - MAR 2, 2014
3.6 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
Keg at Brewdog Edinburgh. Memory banks rate. Dragged the team in on the Christmas night out, so makes it December 12. Bought this and the Brux version and passed them round to show the difference that yeast strains can make. Clear amber pour, thin white head. Big hop aromas, orange and pine. Some malt too. Bitter taste, clean crisp finish. More US Pale than anything, but interesting.
tmzl (89) - SLOVENIA - FEB 25, 2014
3.4 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 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 (1707) - Greater London, ENGLAND - FEB 13, 2014
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Bottle. Close to clear copper with a medium sized good lacing white head. Aroma has citrus, knækbrød, oranges, light toffee and cheesy notes which isn’t coming forward with the American Ale version. Pretty light on the palate, light creamy texture. Dry hoppy finish.
beerbaaron (1347) - Arizona, USA - JAN 19, 2014
3.2 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 11/20
Side by side with American, English, and brux. Has been cellared for a bit so the hoppiness has been knocked down. Pours an unclear medium amber. Medium to large frothy creamy white, fairly lasting with good. Still smells like an IPA. Fairly sweet, lots of Caramel, citrus, orange, mango, bread. Light to medium body. Flavor has moderate fruity, malty sweetness, followed by a subtlely bitter, quite dry finish. Difference in yeast shows up most in the finish it seems.
MarinEvelyn (598) - Wisconsin, USA - JAN 19, 2014
3.6 AROMA 7/10 APPEARANCE 5/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Has been cellared for a while so the hoppiness has dissipated some. very strong citrus, sweet, yeasty aroma. Caramel. A little crispy bread.
Very fruity taste, hard to pick out what exactly. Sweet, malty. A fairly dry, bitter finish, but it dissipates rather quickly.
Marduk (2990) - Tallinn, ESTONIA - DEC 11, 2013
3.3 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
330ml bottle (shared by FatPhil, thanks). Clear amber color. Small size, white head, stays. Fruity, hops, sweet aroma. Sweet, hops, caramel, candy in flavor. Crisp mouthfeel. Refreshing brew, but bit too sweet to enjoy properly.
bulldogops (1108) - Edmonton, Alberta, CANADA - DEC 8, 2013
3.7 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 14/20
Rating #774 - Nov 18, 2013 - 8 oz e at Beer Revolution courtesy of plunkie. Hazy golden pour, medium white head. Aroma is disinfectant soap, bubblegum, and buttered corn. Mouthfeel is clean, medium carbonation. Quite complex, not anywhere as funky as a sour ale, mild malty sweetness. Sessionable (damn near freakin’ crushable) and delicious.
FatPhil (9643) - Tallinn, ESTONIA - DEC 7, 2013
3.3 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
330ml bottle (Ale House, Riga)
Very pleasant fruity hop aroma. It was many months ago that I had the saison, and I forget exactly what that was like, but from those notes, I guess this is pretty similar. Not saying "lager" as such. Slightly thin palate, but not watery. Sweet caramelly retronasals. Dry old nut-paper bitterness. Some resiny hop bitterness. Quite refreshing. Covers the alcohol well. Plenty in common with an American pale ale.
TBone (13002) - Pori, FINLAND - NOV 17, 2013
2.9 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 2/5 OVERALL 12/20
Bottled 330ml @Beer Hunters (blind tasting of Yeast Series)
Hazy orange color, small white head. Fruity, a bit grainy aroma. Light bodied. Fruity, light resiny bitterness. Light malty notes. Easiest from the yeast series.