FlacoAlto (4125) - Tucson, Arizona, USA - JUN 9, 2013
2.7 AROMA 5/10 APPEARANCE 4/5 TASTE 4/10 PALATE 4/5 OVERALL 10/20
A steady pour into my Teku glass produces a three finger thick, pale tan colored head. The beer is a pale amber hue (like a very light honey), that shows a lightly hazed, bright version of the same when held up to the light. The aroma smells of funky / earthy notes, then pineapple (with a touch of tartness wrapped up in this), and in the long finish with a touch of dried hay or weed like notes. The main character here in the nose seems to be a combination of things that make me think of some sort of rotting fruit; this isnít really at an offensive stage of ripeness, but is definitely a bit on the funky side.
The flavor has that same, rotting food-stuff like flavor; in the flavor it seems to be more a mix of both grain and fruit, really combining to make me think of vomit. The fruit flavors have a touch of pineapple to it, perhaps a touch of Durian, and papaya, as well as a honeydew and cantaloupe like note. Soft malt notes contribute a touch of cracker like grain, and perhaps a touch of hay-like character. The body is fairly light, with just a bit of palate-presence / viscosity to it; this would be drinkable, if you can ignore the flavors, but has some texture to it.
Wow, this is quite an interesting flavor profile for Brettanomyces Anomalous; the vomit and rotting fruit is quite a bit different than I would have expected. Really this is fairly bad, I was expecting this to be at least somewhat enjoyable. Not horrible, but definitely disappointing.
M82 (468) - Kansas, USA - APR 29, 2016
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 17/20
2012 bottle stored at 55-65, a bright sunny golden body with somewhat resilliant dense frothy white head, dusty funk with thick orange, pineapple, and mango rounded by a solid white doughy base, bright spice accents, fairly creamy med-med plus body, very cohesive with tickling carbonation
arnold931 (1179) - Iowa, USA - JAN 27, 2016
4 AROMA 9/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 14/20
Draft at Parlor City. Pours mostly clear gold with nice white head and lacing. Mild aroma of pineapple. Taste is pineapple, peach and some funk. Not very sour.
Errl (2438) - Plano, Texas, USA - JUL 16, 2015
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 4/5 OVERALL 16/20
Pour is yellow with a white head..Nose is brett, fruit, spice, hay, honey...Taste is spice, citrus, honey, pineapple, hops, crisp, fruity...
flatmatt (1380) - Northville, Michigan, USA - MAY 12, 2015
4 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
2012 vintage on tap at the Oak Cafe in Wyanndotte, one of several New Belgium beers, this one labeled 2012 Lost Abbey Collaboration Bretta - must be this one. Pours a clear gold with a white head. Light green grape aroma. Flavor is lots of citrus and green grape, lightly tart with a light bretty cracker flavor. Very enjoyable.
rdixon77 (1973) - Georgia, USA - APR 11, 2015
3.2 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Old rating. Not bad, but a little disappointing. More like a citrus ipa with a little barnyard rather than extra bretty or sour at all.
MartinT (8957) - Montreal, Quebec, CANADA - MAR 29, 2015
3.3 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 4/5 OVERALL 14/20
My Bottom Line:
Corn and basement notes mar the citrus fruit and herbal hops in this otherwise fluffy and soft concoction.
Further Personal Perceptions:
-A veil of foam covers the cloudy blond.
-The citrusy, tropical fruitiness could have been more fun.
-I would have liked a bit more acidity in the finish.
-This is so far from the original Mo Betta Bretta brewed in Solana Beach, itís unrecognizable.
slowrunner77 (8994) - Reno, Nevada, USA - SEP 25, 2014
3.3 AROMA 8/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
"Slightly let down by this beer as Iíve grown accustomed to really good sours from both NB and Lost Abbey. This was cheap for the style, but there really wasnít a whole lot going on outside of a nice farmhouse aroma. The flavor is too sweet, and not very funky or tart...though that may go away with age. I like the sorachi presence, but as a whole, this is below the standard for these brewers, and for the style."
suprchunk (2860) - Crestview, Florida, USA - JUL 20, 2014
2.8 AROMA 6/10 APPEARANCE 3/5 TASTE 5/10 PALATE 2/5 OVERALL 12/20
Hazy straw colored pour. Medium white head that falls quickly. Little bit of lacing. Aroma is malt with a slight lemon note. Taste is a malt bomb; sweet, caramel, slight citrus. Not a hint of tartness nor sourness. Tastes like a decent IPA with a muted hop presence. But I donít think that is what they were shooting for. Not a surprise seeing who they teamed up with for this one though.
hayduke (4437) - Eureka, California, USA - MAY 25, 2014
3.2 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 14/20
This was given to me by the New Belgian Kinetic Sculpture team in 2014 and consumed one year later. Wonder if I wanted too long. Poured gold with haze White head. Nose of some light fruit and just a hint of the brett. Medium body Flavor is a little funky with a little citrus and again just a hint of the brett. Did it fade or was it never there. Kind of disappointing.
DrnkMcDermott (2972) - Downers Grove, Illinois, USA - MAY 7, 2014
3.2 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
Bought Nov. 2012, canít decipher the date stamp. Pours bright yellow in my tulip, like a Belgian tripel. Plenty of suspended bits, and I can see sediment swirling at the bottom of the barrel. Nose is rather mild, just a hint of tartness and maybe some Belgian funky hops; just not in abundance. I guess I expect an all-Brett beer to be pretty sour, but this is more zesty. Highly bubbly, which kind of keeps the taste from getting to me. Not sour, not lactic, I guess nearly 2 years of aging makes a difference. Some strong hops listed in the mix, but they are kind of lost, too, or perhaps they are blended in with the slightly citrusy malt taste. It does taste nice, and it stands out from other beers. Mostly citrus, a bit of wit spice, and a touch of funk.Swirling the sediment for the final pours just leaves it hazy and with some yeast taste.