Sixpoint Abigale

Draught pint at Sunset Grill, 11/2/2005. Chill-hazed golden-amber-beige with a fizzy white head, not long retained. Aroma of biscuity, grainy malt, sour fruits and white pepper, with plant stalks and strange herbs. ???? Flavor begins sour and rather meaty (spoiled meat, rotten cabbage) with sourish, bready munich-like malts and some dry biscuits. More old fruits, a slight bitter sensation and a lingering, unpleasant acidity. Mouthfeel is lively, and watery on end, with moderate carbonation. Light alcohol apparency towards the end, unpleasant. Like to think that this is a bad sample, but I see that Andre also noted vegetable notes. A Belgian session ale?? No, that’s orval.

Enjoyed from tap at the great Gramercy Tavern in Manhattan. Pleasant yeasty aroma, subtle. Dense amber color. Earthy to taste with an almost preserve like sweetness not at all overwhelming, clean finish. Cotton on the tongue as though each mouthful expanded upon entry.

A light burnt orange color, thick and hazy, moderate off-white head, foamy, a few solid steams of bubbles, with fairly attractive lacing.   Soft vegetable and bready aroma, coupled with faint whifs of split pea soup.   Very odd indeed.   Quite bready on the tongue, malty, and even still can I taste a split pea soup like vegetable tinge.   White it doesn’t detract at all, it is somewhat odd.   Semi-sweet character, with a mildly dry finish.   Body and mouthfeel are quite chewy and enjoyable, even being a bit bubbley.   Very faint dark pitted fruit emerges on the finish while still remaining very bready.   As it warms the split pea factor seems to diminish.   Perhaps the split pea is from a particular yeast?   I’d love to see more of a dominant fruity character to this to dimish or round out the vegetable portion that this one seems to exibit.   Still enjoyable as is tho, and it certainly feels as if its more than 6.6%!

Bright dark amber colour. Toasty, ashy aroma with light dark fruit esters. Somewhat spritzy body. Malt-accented with a whole wheat bread character, woody accents and a definite raisin character. Dusty (yeasty), sweet finish.