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Serve in Snifter, Tulip, Tumbler

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RATINGS: 1350   WEIGHTED AVG: 4.15   SEASONAL: Special   EST. CALORIES: 210   ABV: 7%
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COMMERCIAL DESCRIPTION
Brown ale aged in Pinot Noir wine barrels for one year with sour cherries, Brettanomyces yeast, and Lactobacillus & Pedicoccus bacteria.


4.4
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
Immy (1955) - Virginia Beach, USA - JUL 30, 2007
Bottle. Oh man, did I love this one! Hazy amber with a ring of a white head. Sour cherries, model glue, leather and red wine. Big, bretty sour cherry flavors, pleasantly tart, mild woodiness. Awesome.

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 15/20
GriffinAvenue (396) - Winchester, Massachusetts, USA - JUL 28, 2007
Bottle. Hazy, cloudy, orange, light borwn. Wine-barrel, Gruyere-cheese aroma. Incredibly tart, sour-apple, grassy. A sour patch kid in a bottle. Very nice.

4.3
   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
LooseCannon (938) - Norfolk, Virginia, USA - JUL 19, 2007
Thanks to Immy. 375ml bottle batch 002. Pours amber in color with white head. Aroma sweet cherries. Taste of sweet and tart cherries.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 2/5   OVERALL 14/20
Cletus (6354) - Connecticut, USA - JUL 10, 2007
Bottle from bu11zeye or odeed? Pours red with traces of off white bubbles. Smells of strong cherries, oak, sugar, some perfumy hints. Tastes vinegary and very tarte with a strong oaky quality. Somewhat bitter on the finish. Mouthfeel is on the thin side with some dry tanginess.

4
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
bhensonb (11378) - Woodland, California, USA - JUL 9, 2007
37.5 cL bottle. Aroma of sour cherries. Sure, itís more complicated than that, but reductio ad absurdum! How many ales can be inhaled rather than quaffed? Beautiful cherry amber color with a ring of tiny head bubbles. Medium bodied. Starts with woody sour cherries. Then it gets seriously sour. Tannic might apply. Like sucking fresh cut oak. The finish is simply sour. With cherry pits, wood, bark, all sorts of whatever. Would it be wrong to consider this infected ale? Where are the lines to be drawn? If anyone has used this as a marinade for lamb or beef, let me know how it turned out.

4.7
   AROMA 10/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 19/20
JB175 (1665) - Bucks County, Pennsylvania, USA - JUL 9, 2007
UPDATED: JUN 3, 2008 Batch 2 - bottle from Caponeís. Pretty reddish color with a nice off-white fizzy head. Sour aroma with some winey-grape, wood, apple, cherry, and pleasant funk. Taste is pleasantly sour with lots of sour fruit - cherry, apple, lemon. A nice amount of woody/oak/wine in there. Olí Brett really shines in this one. Really nice feel on the tongue, though it fell just a notch below the dancing feel of Cuvee de Castleton - My only regret is that I hadnít had the Captain Lawrence brew so recently as this one deserves to stand on its own as an outstanding brew. Its pretty brilliant. And to think Iím just getting into the world of wild ales.......... Rerate of a 002 in June 08 - still great, but that woody nose is even better. What a beer!

4.4
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
CheesedMan (555) - Saint Cloud, Florida, USA - JUL 7, 2007
UPDATED: APR 18, 2009 Courtesy of boboski, damn, how am I going to repay you? I always seem to get a bit hyped when I open one of Vinnieís barrel aged elixirs. Pours a reddish brown color. Aroma is insane. Cherries, sourness, earth, vanilla, Granny Smith apples. Flavor is intense, full bore and in your face. Fruit is there, wood is there, hell yes, the funk is there. Amazing.

4.5
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 18/20
JoeMcPhee (8534) - Toronto, ON, Ontario, CANADA - JUL 7, 2007
batch 002. Deep red beer with a sweet fresh cherry aroma, lovely fruit skin tannins and a bit of brettanomyces funkinss. Lots of tart acetic/lactic character as well. Soft sourness with a very well-integrated oakiness. Vanilla character behind the fruit and sweetness. Warming brings up a soft oaky earthiness with a light musky scent. Flavour is also amazing, sweet cherry, oak, vanilla and a soft lacto/pedio chewy acidity. Dank and dark with a heavy earthy vineousness throughout. Funk and barnyard wrapped in a blanket of cherries and woody tannins. Words donít really do this one justice... this is wild ale at its best.

4.6
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 19/20
Stine (1623) - Minneapolis, Minnesota, USA - JUN 15, 2007
UPDATED: JUL 20, 2008 June 2007. Batch 002. Impenetrable pour, rusty red in color. A thin layer of foam stays the course. Nose of pears, cherries, old leather, some honey. Rose blossoms and almonds. Cayenne pepper and Italian dressing are first on the tongue; taut and precise. Powerfully tart cherries, white grapes, vinous oaky notes, lactic acid. Many shades of pepper, finishing on a brilliant, firey kick. A bretty lemon juice pulse, with a salty flourish of attic-kept cured meats. The wild character of the yeast is flawlessly integrated, gnawing at the rinds of the sweet cherries with the right rub of sawdust bite. Wrought fully with strange intrigue. An unpolished diamond, and rightly so. Thanks Keith! 9/4/9/4/19 4.5

July 2008. Batch 003. Pours a bloody gold. Aroma is tangy and tart with a soft sweetness of wildflower honey and feathery rose essence laying as a blanket over sour cherries, musty pinot wood, and white and black pepper. The soft nuttiness of its sweetness gives it an angel food-pistachio creme cake feeling. Yeast is cooling, gravelly and rustic.

Flavor hasn’t yet settled into the biting crunch of apple cider vinegar that I remember. It’s more a soft champagne vinegar and caramelized pear concoction, erudite and relaxed, and smartly balanced between sweet and tart; at this point of youth it really strikes a calm and comforting pose balancing sharp cherry tartness, leathery wild yeasts, and the soft sunny sweetness of jammy pinot flavors.

Yeast poured. The gravelly character that keeps recurring is so musty and dry that it recalls the sharp edge of a dry white cheese aged in basement cobwebs. White pepper spice lends a searing quality reminiscent of a gorgeous gueuze. And this opens up in the aroma as well.

Medium palate is sprightly with carbonation and highly acidic. Youth shows again in the finish, which is gorgeously soft and only lightly leathery, with a pomegranate aril and lemon juice flavor eventually yielding that punchy cheesiness that showed up mid-palate. I love how this is dominantly quiet and calm in semisweet tartness, while also offering a glimmer of visceral lambic-like sour violence throughout. The rustic and refined happily together. Thanks Steve! 9/4/9/5/19 4.6

4.2
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 17/20
badlizard (5537) - Berkeley, California, USA - JUN 15, 2007
350 mL bottle. Reddish orange with light tan fizzy head. Aroma of sour fruit and oak. Very bright palate. Taste of sour cherries and oak with an exceptionally crisp and dry finish and a lingering sourness. Quite good.


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