Redfish Wout Bier

Formerly brewed at Redfish New Orleans Brewhouse
Style: Belgian Ale
Boulder, Colorado USA

Serve in Trappist glass, Tulip, Tumbler

Draft: Clear and light-golden with a weakish head. Milky and chewy texture with a very mild carbonation. Earthy, with big celery notes throughout. Very curious beer, but I finished it without a problem ... just had one eyebrow raised the entire time.

Wout..Wout..Pale,cloudy,strong wit style(without the spice character)? Slight tartness,acidity

Very clear pale straw-coloured; slight white head. Candi-sugar, hop leaf, vegetable, lactic-notes, carbondioxide, all in the nose. Lactic acid, wheat (very obvious) in the nose. Another beer reminding me of the lamented dobbel-wit from Neeryssche. Slightly slick mouthfeel, very refreshing. Very good witbier. ON the GABF-bottle it was marked Flemish sour ale. As this is understood as "oud bruin" in the US, b*****s. I'd wish P. Celis would produce something like this. This is the real thing of yore.

UPDATED: DEC 31, 2003 Draught. Body is hazy medium yellow. Aroma is lightly malty (cookie), lightly yeasty (barnyard), with light notes of honey, apple/pear, and lemon. Flavor is moderately sweet, lightly acidic, acetic. Finish is lightly sweet, moderately acidic, lightly bitter, acetic. Medium body, watery texture, lively carbonation. Third sample over the course of more than a year, still has a vinegar quality that doesn't work, seems like a pretty crude approximation of a sour Belgian ale, but Joris liked it, so what do I know?