badlizard (5533) - Berkeley, California, USA - SEP 17, 2010
Reddish amber with almost no head. Very sour green apple aroma and taste with tart lip puckering lemon notes. A bit too sour for me. Rastacouere (6177) - Montreal, Quebec, CANADA - JUN 15, 2010
Have you seen the recipe for this beer? When one says that beer is an organism that remains alive and that you must let it live on and let you know when it’s ready... well you should not trust that person, but the fact remains that for this particular offering, it evolved into a success story. A sharp, wild, mineralic, leafy. both green and earthy nose loaded with acetic and malic aciddity grabs your nostrils and invites you to dig deeper. Intense and complex mouth presence, evolutive as you get acquainted, evolving from cherry pit to chocolate back to tart apple. Its convincing acidity and unforgettable dryness allow me to remember pretty much exactly what it tasted like even though it was a year ago. A remarkable brew that will never be reproduced. chriso (7533) - London, Greater London, ENGLAND - OCT 28, 2009
Bottle, April 2008 tasting. Quite sour and fairly funky aroma. Good tart sour edge on the palate, although less than the nose would have suggested. Definite Rodenbach qualities, as others have mentioned. Very good. Sorry, rather scant notes but I’m not going to see this again so they will have to suffice.
fidel (1302) - Livermore, California, USA - JAN 31, 2009
Thanks KrausenJockey. Pours reddish amber, tart, wood, malty, funk, fruity, yeast, little caramel, little vinegar. Rciesla (5499) - Exit 15W, New Jersey, USA - DEC 9, 2008
UPDATED: DEC 10, 2008 Bottle. This hand bottle did no hold up. Just dominated by pure sour notes malt vinegar and nothing much else. A hint of sour milk and then just vinegar the whole way through.
reakt (950) - Greater London, ENGLAND - OCT 28, 2008
Bottle @ chris_o’s More Cheese than Beer Tasting, provided by the man himself, Phil_L.ironchefscott (357) - portland, Oregon, USA - OCT 5, 2008
Pours a reddish amber and totally flat, I don’t think most people realize this is normal. Malty, sour and vinous, reminiscent of Rodenbach, courtesy of the lovely wild yeasts. Quite complex, with hints of caramel, balsamic vinegar and wonderful woody notes. Superbly balanced, ever so slightly sweet with a dry prickly tartness in the finish. Thanks for sharing Phil!
I thought this beer was overrated.....decent vinegar nose....not enough malt background or funky sour complexity to be as highly rated as it is...... Dickinsonbeer (5074) - Hoboken, New Jersey, USA - AUG 6, 2008
Thanks to Frumpty for sharing. Pours a medium ruby amber- some haze, no head- very minimal light soft carbonation. Aroma is mineral-like, light metallic, vitamin B hint, with a good dose of malt vinegar- Flemish sour-like- similar to rodenbach, lots of acetobacter. Flavor - light sweetness, some sugary sweet sharpness cut by the acidity, almost a fruity raspberry and cherry pie like funk going on- lots of pedio, but very low brett character detected - again good rodenbach like sourness in the end, with some murky yeastiness clouding it a bit. Prickly harsh acidity- lots of pedio, acetobacter, nice malt vinegar acetic acid- hints of red wine vinegar as well. The apple acidity I get from some older Flemish reds isn’t in this one. Nice Flemish red. TURDFERGUSON (4058) - Durham, North Carolina, USA - AUG 4, 2008
6oz Bottle from frumptydumpty. Thanks so much for sharing this Ryan. Pours a dark hazy amber with no head. Nose of vinegar and wood. Flavor is very similar to aroma, more wood and vinegar with a hint of sour cherries. Would be nice to try a larger sample someday but I was super-psyched to get some of this. Ofortuna (322) - Grafton, Wisconsin, USA - JUL 29, 2008
Many thanks to Jason for this one! Pours completely still. Good use of bugs in this one. Nice complexity and very compatible nature of the funk playing off each other. Bits of Bing cherries, toffee, and a certain nuttiness. Not a huge fan of the base as it’s a bit light on the palate and mouthfeel. Highlight of this beer is the job they did working the bugs to produce their tasty goodness.