 ClarkVV (3547), Allston, Massachusetts, USA
Apr 12, 2007
Batch 1 bottle at PP 12 hour Belgian Fest on 3/24/07
A lovely amber-orange body shows fine-bubbled carbonation and high clarity, with a small white head that is moderately to poorly retained and produces moderate lacing.
Soft, lightly sweet base malts can be found easily in the nose, lending a delicate vanilla-cream note that deepens in to nectarines, curacao oranges and mildly tart brett notes giving it the distinct wild feel of Russian River. Aroma strength is high, very sniffable with no alcohol or any flaws (no diacetyl whatsoever). Doughy, but very clean and enjoyable yeast notes (saccharomyces) stick on the end with the malt softness filling in the edges to produce a very easygoing but enjoyable aroma.
A surprising amount of citrus-like flavors are present in this version. No doubt acidity from the barrel mixing with the pale malts to soften the strength of the bacterial influence and give it that lighter, tangerine/nectarine/cherry flavor. Along the way, dollops of honey are deposited on the tongue, belying the very well attenuated nature of the beer, though not disturbing the crisp, dry finish (though this version was noticeably less tart/crisp on the finish. It instead seemed to leave a honey, nectarine, mandarin orange flavor lingering on, with little bits of malic acid bracing it). Despite the fact that the PH1 had more of the "Flemish Sour" character and was overall more full of wild yeast acids, I still enjoyed how this version displayed a more apparent malt profile. Soft, pillowy yeast on the end provided a fun contrast to the usually starkly dry finish of these beers. Carbonation, in both versions, was moderate and very tight/engaging. No alcohol or flaws in either.
Batch 1 PH1 bottle fresh, July ’06, and also at PP 12 hour Belgian Fest, 3/24/07
Markedly more bacterial/acidic, with strong, but very dry brett notes and a good amount of lactobacillus as well. The nose is very complex and also displays some dry, grainy barrel tannins with just a nip of light pale malt in the background. Lemons, limes, cherries, nectarines and a very small amount of acetic acid are incredibly sniffable. Some softer yeast notes can be glimpsed, but it’s mainly the sour/tart fruitiness from the wild yeast. Despite its strength, it’s never forceful or overpowering in any sense.
Dry, oily leather notes and a good dose of wood tannin open the flavor, with oily pedio and lacto notes further drying things and keeping it quite sour. But thanks to a very creamy carbonation, enough malt softness finds its way in support to prevent the palate/balance from going too dry. Fruitiness lightens things, as well, on the finish, and you can almost taste the cherries in the La Folie. Light yogurt/lacto notes linger on, with some light pale malt notes and fairly neutral barrel tannins adding some chewiness. Acetic acid levels are very low in this one, further emphasizing the quality that went in to aging this. Though the 23 months may serve to contribute a bit too much tannic blandness/nuttiness. Where is the citric quality coming from, that’s what I want to know.
Crosling (1628), Loveland, Colorado, USA
Jul 28, 2008 001, PH1. Light orange color with ample foam. Smells of bugs and critters, cobweb, damp barn, horse blanket, lemon and soaked wood. Flavor is strongly sour, super intense and woody, funky, wild and loaded with lemon and other fruits notes. Obviously a terrific and expertly crafted beer, but not one I’d like to collect. Supplication will always be my favorite Russian River brew.
badbeer (404), Iowa, USA
Jul 5, 2008 Batch 001, not the PH1 though.
Poured out a yellow orange color with a white head that quickly dissipated, but left bits of lacing. Smell was sour and vinegar-like; it had barnyard funk as well, but not as powerful, full of pleasant sour aromas. The taste seems to have a bit of lemon and oak beneath the strong sour flavors. I’m not real experienced with Wild Ales, but this one just tasted awesome. It also had tastes of vinegar and ends up with a dry, sour finish. Lighter side of medium body with a dry finish; carbonation is rather high. This is definately one of the better beers I’ve had and has changed my mind on what sour beers can be. I would definitely drink this again, unfortunately I’ll have to wait until the next batch comes out.
pantanap (725), Chicago, Illinois, USA
Jul 3, 2008 batch ph1. huge thanks to KP who sent this to me as part of the perfect 10 swap from awhile back....been waiting awhile to try this and decided to bust this one out side by side with batch 2....poured a cloudy orange brown considerably darker than batch 2. a thin soapy white head topped it off....a woody, musty really smoothened out aroma with a lot of splendid oak qualities and the perfect degree of balance between tart and dryness..... wood, mustiness with fair amounts of oak goes well with the tartness and remains perfectly balanced. age has done this one some good.
Ethereal (869), London, Greater London, England
Jul 2, 2008 Bottle at Chris_O’s 19th April 2008 tasting, courtesy of Phil_L. Murky blonde with a sour white wine aroma. The flavour is woody, sour, tart yet with hop bitterness too. An interesting beer that I was very glad to try, but I won’t profess to being a fan of the style. Yet.
masonjer (429), Lansing, Michigan, USA
Jul 1, 2008 Shared by Kan at Kanarama. I tasted this side by side with the batch 2. The batch 2 was great! The ph1 was unreal. I just couldn’t stop raving about this one. Poured way darker, cloudy brown color. Nose was funky but not too sharp, just drawing me in. The thing that struck me about this beer was the unbelievable balance, time has served this very well. Flavor was rich and round, musty from the outset, slowly rolling waves of oak and sourdough, then gently fading away at the finish. this might be the best sour I have ever had. Thanks Kan!
|
