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RATINGS: 1030   WEIGHTED AVG: 4.07   SEASONAL: Special   EST. CALORIES: 218   ABV: 7.25%
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Is it beer, or is it wine? "Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak" sounds more like a description of wine than beer. But, of course, Temptation is indeed beer. Actually, Temptation is a Blonde Ale Fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces. The "Bret" gives Temptation intriguing characteristics and a pleasant sourness. Temptation is re-fermented in the bottle to create its carbonation--a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
BeaverBrown (245) - Portland, Oregon, USA - MAR 23, 2003
Light and yeasty. Smells strongly like raw meat. Doesn't taste as strong as it smells. Taste more like oak.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
mwsf (360) - San Francisco, California, USA - MAR 22, 2003
Straw color. Nice head. Slight malt aroma. Some brett. A bit thin. I need a little more of everything from this beer but quite nice all the same. Very slightly detectable oak.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 2/5   OVERALL 15/20
herbjones (742) - Orange, California, USA - MAR 9, 2003
A big yeasty sweet tropical fruit nose came out of this golden brew.Nice spiciness in the finish. Felt it could have used a little more body.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
21iceman40 (1731) - vienna, West Virginia, USA - MAR 9, 2003
Very deep glowing gold color. Medium white head. Great aroma-yeasty,spicey and fruitlike. Oranges, grapefruits, honey, vinegar and caramel all get it on and you end up with a nice brew, slight hops.

   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
beerguy101 (5267) - Newark, California, USA - MAR 9, 2003
UPDATED: AUG 1, 2009 re-rate Batch 1 Sampled on 7/8/2009. This Sour ale pours a medium yellow gold color from a 375ml bottle. Small to medium sized white foamy head. The aroma is bretty, fruity and sweet. A medium bodied sour ale. The malts are fruity and sweet, tart, funky and sharp. A touch of chardonnay like grapes. Lively carbonation. Nice balance. Funky, crisp and dry. Lots of brett at the finish. This beer has aged very nicely in the bottle, it is drier and funkier than at first. Wish I had a few more of these. Maybe time to age some of the newer batch. Mouthfeel is full and round. Finish is crisp and dry. Aftertaste is slight bitter and funky.

   AROMA 7/10   APPEARANCE 3/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
Marc (486) - Yokosuka, JAPAN - JAN 12, 2003
Perfumed nose with touches of candi sugar. Traces of laceing on top of a slightly hazey golden body.....ok it looked like some one wizzed in my glass, there you happy? Very lively mouthfeel decieves the lack of head, almost like licking a 9 volt, practicaly dances of the tongue. Notes of barnyard, wheat, lemon, rye and spices, remided me of a saison crossed with a german wheat. Farly thin bodied and very refreshing. Finishes with hay, bubblegum, and honey.

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 16/20
DaSilky1 (2606) - San Diego, California, USA - JAN 11, 2003
UPDATED: MAR 23, 2003 the aroma of the first pint was a mixture of pineapple, cinnamon, peach & apricot..very juicy sweet and fruity..my second pint showed wacky barnyard and leather thrown into the mix..the flavors were juicy, tangy, barnyard and leather, peaches..so damn good..this batch, if i remember what the brewer said..was slightly lower in alcohol than usual (around 6%)..its all about the brettanomyces in this one..gettin creapy like a barnyard..

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 16/20
DrunkAsASkunk (847) - Lynnwood, Washington, USA - JAN 10, 2003
I am tempted....I am TEMPTED!!!! My favorite batch of Vinnie’s tonight. It poured a mildly cloudy golden color...the best way to describe it is uriney colored with absolutely no head. The aroma effervesced a malty sweetness..almost wheat like...but ohhhhhh that caramel malt backbone how i love thee!!! The taste begins with a fruity and malty sweetness based on that caramel base,, and ends with a good sour and yet balanced sweet aftertaste. This is somewhat achieved through a grapefruit-like acidic ending..very nice. And that was just the first sip!!!!! The next few sips led from more of a belgain strong ale sweetness to more of a German Weisbier....heavy wheat taste, very pleasant...good drying ending but not overwhelming..but an excellent body and a nice silky carbonation level that blended well with the sourness. As i drank the aroma of fruit, malt and wheat grew in intensity and so did the Temptation of this whopper. Oh mama was this good!!! What more can i say...?

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
gbzia (195) - Cedar Knolls, New Jersey, USA - OCT 27, 2002
Great sour taste, nice spices, should age well.

   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 19/20
heykevin (1273) - Decorah, Iowa, USA - MAR 28, 2002
UPDATED: JAN 22, 2006 Rerate. Bottle, Batch 001 Eric’s 200 rating, thanks for sharing! Hazy deep golden. Pinappley brett character atop an oaky vanilla sweet tart. Tropical fruit note that smells fantastic. Medium-light body. Light styrian note as well as a great lightly pineapply hint just before a long finish. Not aggressively sour, nor is it overly dry, and that makes this acessible and very drinkable. Pure brilliance, Vinnie! 9/4/9/5/19 4.6 Wow, my tongue was assaulted by all that was going on this one. The flavor starts out as a reasonably typical strong blonde belgian, but then it shifts drastically towards a saison-y bite that completely absorbed the residual sweetness left by the first yeast. Amazingly complex, too much going on here for me to describe. My only advice is to get yourself to the Toronado in San Francisco before this ones gone. 3/2002 8/4/8/5/16

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