Pizza Port Cuvee de Tomme

Milwaukee YeHA! 2006

Thanks to hezron for bringing this to the tasting. This started a string of several excellent beers that capped off the night. Unfortunately it also started to unsettle my stomach as well. I guess the average body is not designed to drink so much brett in a single sitting. Anyways, on to the show.

Aroma / Appearance - Cherry, oak, fruity esters and a sour nutty feel complete a very well balanced nose. Unlike some of the earlier beers which just seemed odd with brett, this one fit like a glove. The body poured a deep amber with no carbonation.

Flavor / Palate - A tart sour mouthfeel begins the pleasure. Vinous, it also dries out the mouth at the same time. The finish reminds me of a strong bourbon that warms the palate. It is a great sipping beer - I can’t imagine anyone finishing a whole 750 of this on their own. If so, I hope you have ready access to a stomach pump to deal with the consequences.

Black label bottle from cquiroga, thanks man. The aroma is fairly hot,...lots of bourbon a touch of cherries, sweet caramel/toffee and some oak vanilla tannins. Rich ruby red color with a thin head. Flavor is slightly boozy, but in a good way. Initially I taste buttery bourbon and then it changes to sweet, medicinal cherry and a dryish oak finish. Interesting, strong and crazy. Medium-light body, high carbonation. My only complaint is the medicinal/boozy thing.

Sampled at Dutch70’s "Tasting in the Woods, Part Deux". Dark, somewhat clear brown. Aroma of barnyard, acidity and cherries; quite prominent. Has a strong sour rush on the palate with notes of vinegar, barnyard, cherries, fruity acidity, berries, caramel and Sweettarts. Medium bodied with subtle carbonation.

Black label version. Very dusty, murky brown. Nose is very tart and vinegary, quite sour. Also herbal and weedy, some sour fruit, smells qutie intriguing. Flavor is agressively not pleasant, extremely acidic and tart, basically tastes like a big glass of balsamic vinegar. Add to that the fact it’s undercarbonated and this isn’t much fun. Very disappointing.

TITW Part Deux - 750mL bottle (red foil?) courtesy of jeffin7. Thanks, Jeff!! Dark ruby red; large bubble formation at the perimeter. Beautiful aroma: funky cherries, toastiness and vanilla, vinuous (suggesting the dark fruits of a pinot). Nice level of sourness: tart cherries, medium acidity (shows through on the finish), pleasant vanilla and oak. Long vinuous cherry finish. Awesome beer.

Enjoyed a sample of this one from a 750ml boittle at the Tasting in the Woods Part Deux. This beer was phenomenal. Pours to a deep ruby red to brown color, with a rocky, beige head, and a moderate carbonation. The nose on this beer is fantatic, with lots of big oaky aroma, paired with aroma of sour cherry. The plate is firm on the tongue, with lots of rich malt, paired with wild, yeasty flavors, and flavors of sour cherry. This beer finishes with more complex and delicious flavors of oak, yeast, and cherry, and ends with a refreshing sour cherry flavor that lingers. The ultimate aperitif, or desert beer, this beer is a true master piece of the brewers art.

From a 750mL Bottle, 2003 Vintage. Deep brown, almost blackish pour with a ruddy tinge and a thin white layer of head. Tantalizing, port-like aromas of ripened figs and raisins - very vinous, very sweet, but a smidgen of tart fruitiness at the same time heightens the senses. Some under-ripe raspberries and cherry pits add to the aromatic complexity. Wow, this is a big, rich beer. Full bodied, almost syrupy mouthfeel with a gentle carbonation. The dark fruits and sweet port/sherry like qualities really grabbed me the most in the aroma, but the brett complexities take over on the palate. Red grapes, oak, and leather overwhelm my tongue, creating a rich, powerful balance between vinous, woody, and brett characters. A hint of chocolate, raspberries, more port, and leathery cherry skins all seem to be concentrated in this vinous elixir. Incredibly unique, rich, vinous beer thats equally creative and fantastic.

Bottled. I had this where it happend to be brewed. A chance offering to share with the departure of a good apprentice. Wonderful aromas of the oak that it was aged in. So much fuit and sour to appease a yearning palate. Deep notes of color and mouth feel. Rich and complex from the burbon barrel it was aged in. The Brettanomyces catches you immediatly in the nose. Cherries in the mixture make for a kindness to the senses. Do not be surprised. This aged ale is Sour. Just as was intended. I can’t wait until this years arrives for the public. Tomme says only in So Cal. I am gonna make the drive. It was everything I had hoped for.