Dickinsonbeer (5074) - Hoboken, New Jersey, USA - SEP 12, 2010
Tap at Barcade (keg seemed a bit better than the one at BCTC). Had about 3-4 glasses until the keg kicked. One of the best beers and more enjoyable I have had all year I think. Pours a hazed yet bright yellow with low carbonation and no head and no lace. Aroma is funky- brett, lacto, pedio, everything in one but it worked well- lemon zest, fruits, tons of white grapey character similar to when batch 1 castleton was when fresh, peach notes, light mango, and just tons of good refined mineral and funk with good bacteria bite. Flavor is circus peanut, orange soda, lemon zest, grapeskin, funky grape, oak, toast, circus peanut, mineral and fruity chardonnay hints, light tannin and light on the astringency which allow sharp funk and acids to come through especially in the end. Very easy drinking. 9.5% - are you kidding me? I thought this was 6%? No wonder I blacked out. egajdzis (6692) - Pennsburg, Pennsylvania, USA - AUG 2, 2010
[BCTC 2010] Hazy golden color with a medium sized, white head that left nice lacing on the glass. Aroma of brett, wild yeast, tropical fruits, vanilla, wood, toffee, and light toast. Taste of brett, vanilla, wild yeast, leather, with light tartness in the finish. corby112 (2804) - philadelphia, Pennsylvania, USA - JAN 20, 2011
Sampled on tap at Monk’s Cafe.
Pours a hazy pale golden yellow color with a two finger creamy, pillowy head with very good retention, only slowly fading into a lasting cap that leaves streaks andsplotches of lacing behind.
Slightly funky aroma with lots of dry Brett along with hints of crisp light fruit, zesty spice and earthy oak. The characteristics of the base beer, which is a Belgian golden ale, are prominent with hints of apple, pear, bread yeast and zesty spice. Hints of pepper and coriander. The barrelaginf and Brett characteristics are blended in nicely with hints of earthy oak and vanilla as well as a dry Brett effervescence.
Tart qnd puckering up front without being acidic at all really. Lots of earthy oak and dry funky Brett. Slight lacto presence adds to the mouthfeel and complexity. Again, the characteristics of the base beer are more prominent than expected. Lots of crisp, light fruit notes, especially apple, pear and banana as well as subtle alcohol sweetness and spicy Pepper and coriander. It’s nice to encounter a sour every once in a while that is well balanced. This isnplenty dry and puckering with a lingering tart vinger finish but the other flavors are given room to shine. The high ABV is well masked with no heat at all and the combination of tart puckering and sweet estery flavors make this beer incredibly quaffable. Highly recommended just don’t expect a crazy sour blast. This is a well crafted interpretation of the style that is a slight change of pace from the American Wild Ales I’ve had recently. patrickfannon (1241) - Philadelphia, Pennsylvania, USA - JAN 21, 2011
On tap at Monk’s Cafe for Allagash Day. Pours a slightly murky, yet mostly clear hay yellow with a thin, rich, half-finger off-white head. Aroma of sweet honey, peaches, farmhouse funk, soft soil, lemon zest, musty oak, and very slight sharp cheese notes. Medium bodied; very light, airy, soft, and spacious. The mouthfeel is almost fluffy with an extremely subtle bite of sourness from the Brett peaking in the finish. Dry, tight finish, like a fine champagne or, more accurately, like a fine glass of Russian River Temptation. Overall, an awesome, drinkable, refined sour ale from Allagash. Let’s hope they keep the sours coming! Chapel (468) - Levittown, New York, USA - AUG 29, 2010
On tap at a Barcade event. I really got there just in time as the tap was kicked within the hour of my arrival. (Thanks for the heads up Joe, I would have hated to miss this.) Pours a cloudy light orange from what I could tell in the poor lighting conditions. Aroma is mildly apple with some citrus and yeast. Flavor is sour apple and lemon with yeast. As it warms I noticed that it seemed to get yeastier with some more orange. The 9.5 ABV is, impressively enough, completely hidden among the sour citrus flavors. The description above states that they used brett and oak. The brett almost surely contributes to the sourness and the oak is probably what mellows out the alcohol sting which otherwise SHOULD show up.
zdk (1917) - New York, New York, USA - SEP 21, 2010
If you, the person reading this, finds this on tap somewhere, by all means get some. You are sure to enjoy it and it will surely vanish pretty fast.
tap at Barcade Allagash event - light yellow haze, sour and fruity, seet and sticky. toasted malts, grapey tart berries and peaches. lactic fruits and tingly mouthfeel. excellent TeamTrappist (832) - jericho, New York, USA - NOV 10, 2010
Tap at Blind Tiger. Poured a cloudy yellow golden color. Nose hits with sour, yeast. And light fruits, grapes? Had it right after the confluence and found them similar with the Larry being significantly funkier. But having said that , it’s not a super sour beer. It’s a great balance between a golden ale and a sour ale, as advertised. Solid fruit and funk notes, nice carbonation, and a very dry finish. Quite good. vtafro (7445) - Wayne, New Jersey, USA - DEC 6, 2010
Draft @ Barcade. Hazy golden pour with no head. Funked out aroma full of brett, and lacto notes. Citrus, oak, and tart fruit flavors, with low acidity. Nice. JoeMcPhee (9516) - Toronto, ON, Ontario, CANADA - JAN 30, 2011
Pale golden pour. The nose is a little bit chewy with a touch of soft lactic tartness. Bright and quite fresh smelling. There is a little bit of bright wheaty spiciness along with some light wild funk. Fresh and earthy. A little bit of spicy wheat flavour and some restrained oakiness. A little bit of light cheesy funkiness. It’s quite restrained and subtle. Top shelf stuff. puzzl (3260) - New York, New York, USA - AUG 26, 2010
Tap at Barcade. Moderately sour aroma, with notes of lemon, watermelon rinds. Very full bodied, a bit too much so, tart, wheat, lemon. Mild. Nice.