weaselkenievil (1608) - Cheshire, ENGLAND - JUL 12, 2011
Bottle thanks to MesandSim. Poured a murky reddish brown with no head. Aroma has some tart fruity notes, red wine. Flavour has some tasty barrel notes and oak flavours. Sour and dry but very refreshing. Nice. Benzai (16266) - Oirschot, THE NETHERLANDS, NETHERLANDS - NOV 1, 2011
Bottle @ Craft Beer Co., London. Dark copper to light red color, no head. Smell sour, red fruits, lightly grapes, slightly musty. Taste light to medium sour. Nice round taste, no harsh sourness. Some grapes and lightly wood as well. Good carbo, full body. gunnfryd (15103) - Kristiansand, NORWAY - APR 18, 2016
KRS/KØLF 020116. Red amber colour with a beige head. Aroma is sourness, red wine, yeast. Flavour is sourness, fruit, wood, red wine, yeast, caramel. Very nice beer. MiP (15943) - Sønderborg, DENMARK - MAR 15, 2009
UPDATED: AUG 22, 2009 Bottle, 5.5%. The aroma starts off weakly fruity, with some vanilla from the oak. Some citric aroma notes as well, reminding me of Brett. Quite cloudy dark grey brown colour. Very small white head. The flavour starts off citric, very fruity and vinous. Tastes like grape juice, and even more acidic. Nicely refreshing. Some vanilla in the aftertaste, slightly rough bitterness. Papsoe (25060) - Frederiksberg, DENMARK - SEP 13, 2009
Bottle 75 cl. Courtesy of yespr. Slightly hazy amber golden with a creamy beige head leaving laces. Leaky and gushing bottle. Tart, woody aroma. Light body, tart with good woody accents and a light fruitiness. Dry, sour finish with a hint of metal. Should be classified as a Sour - and it’s a good one. 220809
douglas88 (9515) - Portland, Oregon, USA - DEC 12, 2011
An interesting beer we got from Belgium. Pours a dark copper color with a medium white head. The aroma is very vinous with some strawberries and tartness. A sweet vinous brew with some caramel and dusty yeast, a bit of lacto and sourness but very smooth. Dry. Quite nice. Changed (462) - Ithaca, New York, USA - FEB 19, 2012
Sample Max’s Belgian beer fest. Pours clear, no head. Sour fruity aroma. Sharp tartness that mellows and is fairly complex. Different-- never had something like this. tderoeck (10002) - Gent, BELGIUM - APR 25, 2013
22/IV/13 - 75cl bottle @ Rampkrot (Deurne) - BB: II/2014 (2013-349) Thanks to 77ships for sharing the bottle!Countbeer (6591) - Best of E-Town mit 2 Brauhausen, NETHERLANDS - FEB 15, 2014
Little cloudy amber to orange beer, small white head, unstable, non adhesive. Aroma: sour, vinegar, bretta, grains, bit sweet, caramel. MF: ok carbon, a bit much maby, light to medium body. Taste: sour start, green apples, lemony, bretta touch, some alcohol, woody, oak, little bitter. Aftertaste: woody, red wine vinegar if not so sour though, a nice sourness, bit bretty, dry, little bitter. A very nice and balanced sour beer!
Bottle: Served in a Gueuze tumbler:
Gusher. Small lively and quick disappearing off white to light beige foamy head on top of a hazy orange amber colored beer.
Aromas of cellar, brett, some wood, some light vinous tones with grapes, some hay, old flowers and rope. Bit lambic like aroma.
Flavour is like a mix of an Belgian Oud Bruin and a Lambi/Geuze beer: wood, grapes, older hops, herbs, light grainy cheese tint, some light tartness, a sprinkle of brown sugars, herbs, some light sharper citrus ish fruity tunes, dust, brett, some caramel and some malts.
Aftertaste is light tart with wood, some malts, light bitters, sprinkle of brown sugars some nuts and herbs.
Low carbo, light creamy mouthfeel, medium to fuller bodied and a light watery texture.
Bit like a Lambic, also tones of a Belgian Oud Bruin, but not as powerfull as those two styles, but not even close to bad! Nice and easy drinkable! Alengrin (5561) - BELGIUM - MAR 12, 2016
Grape beer with wild yeast aged on bourgogne barrels. Vintage bottle of 75 cl dating back to 2009, the year before Alvinne introduced its Morpheus yeast (a mix of wild Saccharomyces and lactic bacteria), so in this case, I assume some or other Brettanomyces has been used on top of standard top fermentation. Lot number is 281; since most sour beers age beautifully, I am very curious to find out what seven years of cellaring did to this one. Loose, pale greyish beige head consisting of tiny champagne-like bubbles, dissolving in seconds to almost nothing; pure mahogany colour (reddish brown rather than brownish red) with bronze hue, initially with vivid fizz, but calming down very quickly. Adding the deposit in the very end results in an almost coffee-like, very brown, murky robe. Musty, fruity, quite rich and attractive aroma: very old red wine, hazelnut, passion fruit, medlar, blue grape peel, dried orange peel, moist wood, dry forest floor and quite strong but pleasing mushroom, blackberry jam, almond, old dry ginger powder, stewed pear, wet leather (Brett!), balsamico, hint beef stock or horse steak. Estery, softly sour-fruity onset with nicely balancing subtle fruit sweetness, impressions of redcurrant, gooseberry, blackberry, passion fruit and still a very finely, very gently tingling carbonation despite the lack of head or visible fizz (I see older ratings here talking about overcarbonation, but aging has apparently solved this issue in the meantime). A soft, ’fluffy’, caramelly malt sweetness ensues evolving into a pleasant ’nuttiness’ with a very subtle bittering side effect matching well with the fruit sweetness and tartness, the latter of which dries the palate, but in a soft, non-astringent way, as in a classic ’oud bruin’ (Flemish red). Lovely woodiness creeps up in the end, old oak flavors yielding enjoyable retronasal tannins along with some faint varnish-like phenols and indeed, a retronasal aroma and taste of red wine thinly but unmistakably remains on the back of the tongue after swallowing, drying a bit further; hops are close to absent, as they should be in a sour ale. I love an oak aged sour beer and this is a good example for sure: it has this fruity tartness with a drying effect, but in a very elegant, soft way. The wild yeast effects lend it some mild funkiness but also in a gentle way, not overpowering the basic character of the beer or the red wine factor, which is played out very well. Sweet and sour work together in a perfectly balanced way - think Flemish red style ale. I think this seven year old bottle has aged with dignity and elegance and I am glad I tasted it. Goes well with the ’carbonades à la flamande’ (beef slowly stewed in beer) I’m preparing, too...