MartinT (10036) - Montreal, Quebec, CANADA - JUL 8, 2009
UPDATED: AUG 11, 2009 My Bottom Line:josarah (112) - Hinesburg, Vermont, USA - APR 20, 2009
This classy Wild Ale allies the fruitiness of sour cherries and black grapes to almondy Munich malt notes, as brettanomyces does its wild thang.
Further Personal Perceptions:
-A sheet of foam protects the deep burgundy.
-This is a blend of sour oak-aged beer and non oak-aged beer. The oak-aged brew should be released too; that one should wow beer geeks.
-The fruitiness is prevalent and quite complex.
-This must please wine lovers.
-Brettanomyces is perfectly balanced with the rest of the flavor profile.
-Carbonation is mild and the body silky.
-The finish is tart and almost redolent of balsamic vinegar.
On tap at the brewpub.
Draft at brewpub, New batch blended with aged batch. Deep mahogany color, tight off white head, sour cherry aroma. Damn this is one great beer, the ABV this time around was 7.8 and aging has given it a great body to go along with the sour taste. This is a not to be missed beer. ClarkVV (6873) - Boston, Massachusetts, USA - NOV 10, 2005
Cask pint at Alchemist, 7/8/2005, with CQuiroga and TAR. A haz(ier than it should be) red-brown auburn colored beer, with some bright strawberry tinges and a fair amount of yellow-tinged white head. Moderate retention and fair lacing. Aroma is full of b. lambicus. Smells like sour cherry pie, with a hint of orange rind and some grainy, almost bready malt in the background. Flavor shows too much meaty, thick, chewy yeastiness, typical of American brewers brewing Belgian styles. You aint gonna mistake this one for Temptation or Supplication (Vinnie’s got it down pat). I really don’t think the lightly sour, bready munich malts complement the lambic tartness. Would have liked to have seen just some sweet, clean, honeyish smooth pils malt, though maybe I’m just lame and unadventurous. Body is medium, and the palate dosent go limp or watery, but this is a prime example of meaty yeast, which I hate (meaty sacch yeast, not the b. lambicus). It’s well-done other than that, though. VTHopHead (1513) - Seymour, Tennessee, USA - JUL 24, 2005
Sample at VTBrewfest - Poured a cloudy reddish-orange in color with a very small head. Aroma is of sour fruit and a faint yeastiness. Flavor is fairly sour/lactic with a healthy yeast background. The commercial description says that it is not a lambic (?), but it sure seems to be a good effort in that direction. beerbuzzmontreal (3486) - Montreal, Quebec, CANADA - JUL 20, 2005
Slightly cloudy orange color with a thin white head. Very good aroma of spices, fruits and funky brettanomyces. Flavor of tart cherries with some yeast, spices and brettanomyces. Medium to full body with a dry mouthfeel. While not as funky or sour as a good lambic this beer does the job nicely, a good experiment from the brewer.
Goldorak (438) - Montreal, Quebec, CANADA - JUL 19, 2005
Sampled at first at the Vermont brewers fest, it was interesting enough to merit some quality time at the pub afterwards.TaktikMTL (7981) - Montréal, Quebec, CANADA - JUL 19, 2005
Reddish orange, not much head on my pint, even after a few swirls.
Sour, lactic funk, peppery, and bready/yeasty bouquet. Wild indeed.
Light acidity makes this approachable for most, but maybe a little too plain for lambic fans, it has similarities with a brut cider. Aftertaste is yeasty like a saison, with some sour cherries and dries your mouth. It’s no Cantillon, but it beats most attemps at this style made on this side of the pond. I went for seconds that night at the pub. Rumor has it the brewer will try macerating some with cherries and/or other fruits. Might prove interesting.
Verre de dégustation (provenant d’un fût) au Vermont Brewers Festival 2005 (Burlington, VT). Arôme: Odeur de cerise sûrette et de cannelle. Apparence: Couleur ambrée. Mince col mousseux. Faible densité des bulles. Aucune dentelle. Saveur: Goût de cerises. Court arrière goût. Palette: Le corps et la texture sont mince. Moyenne effervescence en bouche. Amertume en arrière goût. (Rating #217) rederic (3344) - montréal, Quebec, CANADA - JUL 19, 2005
Tasted at the vermont brewers festival, Hazy amber color, shy foamy head, fruity, yeasty, wheat, pale malt, note of wild yeast used the brettamyces lambicus, tart aroma follows through on a medium-bodied palate, with hint of tartness, winey, good acidity, fruity note, maybe oakiness also, with a soft dry acidic finish. TAR (2787) - Blue Ridge Mountains, North Carolina, USA - JUL 12, 2005
cask conditioned: Coppery orange. Sparkler induced pillow of pure-white foam. Vibrant nose of pears, lavender, dried rose petals, musty yeast, and floral hops. Fruity yeast whispers. Soft as a feather on the palate. Adequately conditioned. Zingy stamp of “wild” yeast accentuates the grainy dustiness of the yeast. Complementary notes of juicy honeydew melon acidity are evident, as well, though, and work to lend more slickness to the dry mineral grit. Daintily toasted husk tease simultaneously offers sweetness and softens the texture. Quite invigorating as candied white grape skins amplify the appetizing dryness. Elegant twist of vividly floral hops (Styrians?) becomes overshadowed by the fruity yeast aspects and candied malt sweetness. Undeniably a very nice experiment resulting in something just shy of spectacular. Only complaint is, as with far too many Us-crafted Belgians, the "non-wild" yeast imparts a wet body and overt fruitiness which outshines the array of nuances. Although more sourness/brett character would have been nice, this serves as an excellent introduction into the world of sour ale, and I find that quite commendable. muzzlehatch (4969) - Beloit, Wisconsin, USA - MAY 31, 2005
Draught pint at the brewpub. Murky reddish orange with a faint ring of off-white lasting foam...the nose is a very intriguing mix of barnyardy pungency, cinnamon and vanilla, and cookiedough yeast...sour apple/cherry fruitiness in the body, but quite dry throughout, moderately yeasty/bready, notes of tobacco evident as it gets near room temperature. Not 100% successful but give this brewery credit for a lot more experimentation than most of what happens in Vermont.