argo0 (14127) - Washington DC, USA - MAY 15, 2007
Cloudy amber bosy with white head. Aroma is medium sweet, cherry, medium sourness, oack, some Brett, light mint. Taste is medium sweet, cherry, oak, some Brett/sourness. Smooth medium-full body. kp (10880) - Woodstock, Georgia, USA - SEP 1, 2007
Name: InoculatorJoeMcPhee (10137) - Toronto, ON, Ontario, CANADA - AUG 29, 2007
Source: Brewfest, Extreme Beer
cloudy yellow, frothy white head,
tart oaky aroma with a light fruity character, creamy body, huge tart flavor, light oak, lemony tartness, light spicy character,
Aroma: 6/10; Appearance: 6/10; Flavor: 6/10; Palate: 7/10; Overall: 13/20
Tap at Spuyen Duyvil. Hazy pink tinted amber brew with lots of suspended yeast. Soft tartness, with lemon, soft sweet earthiness and loads of vanilla. A bit of cherry/berryish sweet fruitness. The normal sweetness of this beer is really tempered by the aging and the soft tartness. The barrel really comes through with soft vineous notes, vanilla/tapioca. Wheaty and spicy with the normal yeast phenols making themselves apparent on the back. As it warms a honeyish character really starts to assert itself. Great balance with the sweet/tart character really playing off of the yeasty spice. Nice to see something this good and sad to know that I won’t see it again. bb (9790) - Alamo, California, USA - AUG 13, 2007
Draft. Amber beer with a whitish head. Malty, light brett aroma with some citrus and cherries. Tart aroma with light malt flavor and apple, light citrus, and cherries. Medium body. LIngering tart/apple/malt. Nicely balanced and well made beer. 3fourths (9367) - Boulder, Colorado, USA - MAY 15, 2007
UPDATED: JUL 22, 2008 Draft at Max’s, multiple glasses, and different ends of the week... too much really. My goal was to drink the entire 5 gallon keg, since they only made 30 gallons of it... I failed, but I think I did drink about 1/2 gallon, which is like almost 2% of the batch. Anyways, the thing is a beaut... soft golden murky appearance, looks similar to Interlude but more cloudy, same color though. White film head, a bit of lacing but not a huge amount. The brett, aged fruit and bourbon scents are amazing. Very thick and syrupy on the tongue, sharp and spicy brett flavors in full on Russian River mode in this beer... two years in the barrel and you can tell, you can taste it... it was reminding me a little bit of RR Depuration, but very boozy, and also a little bit of La Folie, at least a couple of bottles of that where there’s some apple and white grape flavors. Inoculator is an amazingly good Belgian beer, very boozy, and that’s something I usually don’t like but for a few beers out there I can dig it, but that’s because the brett is the centerpiece in this beer, not the alcohol. Sour wood, huge dose of brett, and then some old decaying oranges in the nose. The finish is peppery and lightly dry, lingering flavors of grapes, oranges, wood and bourbon. The one thing I don’t get in this beer is cherries - absolutely no cherry presence at all, which I was a little worried about... but hey, it doesn’t matter the way this thing tastes.
after4ever (8025) - Mukilteo, Washington, USA - MAY 13, 2007
Draft at Uber. Cloudy burnished copper body, plenty of tightly bubbled head atop. Big dry sour cherry nose, a little bit of lightly sour funk shining through there as well. There’s plenty of body up front and a nice bold attack; you get lightly sour cherries, barrel-stave-alicious french oak, white wine, and an antique whisper of caramel malt echoing through the years. Not much hop character around the back end, and it’s a back end that doesn’t have much of anything else, either...the body hollows out, the finish vanishes in a puff or cherry blossom, and the mid palate evaporates along with it. This is a tasty and almost refreshing beer, and a successful experiment. Not sure how often I’d bother to drink it if they made it all the time, though. Ernest (7890) - Boulder, Colorado, USA - JAN 19, 2008
Multiple samples, GABF 2007.
Body is medium yellow.
Aroma is lightly malty (toasted grain), lightly yeasty (barnyard), with notes of lemon zest and sour apple.
Flavor is moderately sweet, lightly to moderately acidic, lightly bitter.
Finish is lightly sweet, lightly to moderately acidic, lightly to moderately bitter, yeasty.
Light to medium body, watery texture, lively carbonation.
Pretty disappointing...I expected something very rustic and sour along the lines of something from Vinnie’s workshop, but there just wasn’t much to it. I kept going back for more, thinking I was missing something, but alas, I couldn’t find much to inspire. ClarkVV (6963) - Boston, Massachusetts, USA - FEB 18, 2007
UPDATED: MAR 6, 2007 Draught at EBF on 2/10/07egajdzis (6833) - Pennsburg, Pennsylvania, USA - MAY 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!
UPDATED: MAY 15, 2007 [Draft @ Max’s] Poured a hazy, orange color with a small, off white head that left nice lacing on the glass. Aroma of brett, sour cherries, some toffee, and some toasty dough. Taste of more sour cherries, with earthy, yeast, some toffee, and a sour finish. Soft mouthfeel. 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.