PilsnerPeter (3049) - Flushing, New York, USA - APR 3, 2007
UPDATED: JUN 15, 2007 Tap at Blind Tiger: Nice hazy golden pour with a fluffy and dense white head. Extremely complex aroma. Sour and fruity. I picked up on apples & cinnamon, grapes (white wine suggestions), cherries and brett. The flavor offers amazing depth as well. Great sour fruity notes all over. Tart black cherries, green grapes, brett. The oak solidifies the flavor with a slightly bourbon-like boozeyness The sweet notes from the oak even the tartness out perfectly. Has a surprisingly clean finish. An outstanding and quaffable Ale with vast complexity. Dickinsonbeer (5073) - Hoboken, New Jersey, USA - MAR 11, 2007
UPDATED: APR 4, 2007 Update from Blind Tiger. Has aged better since a couple months ago at EBF. SOmehow in a short period of time, this has gotten better. Either that, or my palate was more fresh when I had it last night. Awesome stuff. Even more sour than I remember.
EBF. This stuff was intense. Almost every kind of bug going on in this one. Pours a muddled hazy deep yellow/almost orange with a thin lasting white head- kinda looked like a gueze. Aroma is tart and sour with some citric and lacitc acids, cherry must and skin, tons of funk and farmhouse crap coming through. Lots of funk and farmhouse in the flavor with a lively malt rpofile- turned funky of course, with some cherry pie, astringent cherry pit, light toasted almonds, lemon peel tartness and a nice refreshing tart finish. Damn smooth. Glouglouburp (6103) - Montreal, Quebec, CANADA - MAR 5, 2007
Draught at EBF 07. Very cloudy yellow body with a long-lasting off-white head. Aroma was wild, very wild, in a blind test I would have guessed some kind of lambic-fruit. Taste was a cross between a lemony tripel and a fruity lambic. The added cherries didn’t overtake the beer but the barrel character really showed-up. Wild active yeast, very oaky, all kinds of tropical fruits, rather strong sourness and lemony tartness. Lively carbonation. The Allagash Tripel basis was barely recognizable. Somehow that barrel aging with cherries totally mutated the yeast character. Wicked wicked beer. Boston’s EBF was probably the wrong venue for that kind of beer with its crowd mainly looking for over-the-top IIPAs and Super Imperial Barley Wines. My mother and my school principal were right, getting inoculated is good for me. ClarkVV (6940) - Boston, Massachusetts, USA - FEB 18, 2007
UPDATED: MAR 6, 2007 Draught at EBF on 2/10/07sliffy (2040) - Columbus, Ohio, USA - FEB 14, 2007
Easily the most unique, wacky beer I’ve had in a long time.
Like some of the brett saisons I’ve been seeing a lot of recently, this one shows a freshly polished brass-golden body with light peachy tints and a huge, frothy white head that is slow to recede and is plastered to the sides. Medium-high clarity, but a strong chill haze and moderate carbonation running through it.
Hmmm, how to describe the aroma and flavor??? Funky, for sure. Lightly oily, moderately acidic. Definitely a hint of light cherries, but surprisingly reserved in that category. Lots of resemblance to Russian River’s barrel-aged beers. Though not much brett, and not much lactic hardness. Definitely not acetic. I told everyone that I thought it was pediococcus. It’s got that oily, sort of indescribably strange, vaguely fruity, sort of nutty and sour thing going on. Wow that makes almost no sense. But that’s about as much as I can say about it. Definitely bacterial, very tart and dry, very lambic-like, though without the intense sourness. Light hints of vanilla and bits of oily woodiness. Very strong aroma gets in your nose and sticks to it for a while. No alcohol noted at all.
Very tart and dry, but immediately some sticky/chewiness is noted in the texture, giving it a strong, supportive body right away. Not sure if it’s just a lot of neutral wood tannin or maybe just a highly dextrinous wort (that seems unlikely), but it helps gobble up some of the acidity and leaves a very nice balance. Though it’s still moderately sour and very dry, with a strong mustiness and very funky esters/phenols. Oily oak notes and bare wood character meet the cherry notes on the finish, with a fair dose of acidity, but the bacterial influence carries on as well and leaves me at a total loss for what I just drank. Not any real isolated, singular yeast flavor that you can find, the malt is highly attenuated (though mostly pale, lightly biscuity and softly wheat-like as well), the carbonation fluffy and engaging and the cherries very tastefully done. No alcohol perceived and no diacetyl either. Awesomely awesome and I actually sat my glass down and pondered what I just had drunk, after finishing it (and then got about 3 more samples). When allagash Trippel is a component (and wild yeast is involved), it’s hard to produce a bad beer!
EBF 2007: Clear golden pour with a white head. Aroma, very fruity, probably the cherries, some yeast, spice, and a bit of oak. Flavor, fruits again, cherries, yeasty, a dry tart finish. It was a good one.
notalush (5955) - Lakewood, Colorado, USA - FEB 11, 2007
EBF 2007 - another interesting offering from Allagash at this event - clear golden pour, with just a slight red tint (though that may be in my head, considering the cherries) - light yeasty aroma, with lots of vanilla and wett oak, with the cherries far in the background - 2 years in oak is a long time - perhaps too long, because I picked up a lot of wood in this, almost overpowering the more delicate, tripel qualities - however, I think the cherries save it - much like the avance, the time in the barrel has lowered the sweetness of the beer, and the fruit, rather than putting more sweetness back in the beer, has added a tart, wine-like quality (I’m getting a lot more white wine in this one than in the avance) - finishes dry and, of course, woody - a solid brew.