madmitch76 (26847) - , Essex, ENGLAND - FEB 12, 2018
23rd September 2017Martinus (4751) - Baarle-Nassau, NETHERLANDS - JAN 18, 2018
Borefts IX. Day 2. Keg. Hazy gold beer, small white head. Palate is light and semi dry and minerally crisp. White wine vinegar and modest lemon acid. Little orange peel,. Quite a dry white wine vinegar finish. Okay.
Clear golden colour, white head. Aroma of citrus, yeast, fruity sour, malts and wood. Light sour flavours with wood, lemon juice and funk. Sour finish, citrus, white wine. As good as a sour ale gets. Brilliant.alteregoo (1866) - Kalisz, POLAND - DEC 15, 2017
(from draught @ BBF, Bodegraven)
Piana nieduża i niezbyt trwała, barwa złota, lekko mętna. W aromacie białe wino, sok z cytryny, winogrona, stare drewno i skóra. W smaku podobnie, jest winna kwaśność, jest ocet jabłkowy, cierpkość i mineralność, ale jest też migdałowa słodycz oraz delikatna stajnia na finiszu. Niskie wysycenie, średnia pijalność.
tderoeck (10877) - Gent, BELGIUM - NOV 29, 2017
Generalnie jest ok, wszystko co być powinno, aczkolwiek kwaśność jak dla mnie jest odrobinę zbyt octowa, mało owocowa.
17/IX/17 - on tap @ Hedonis Ambachtsfest (Gent) - BB: n/a (2017-1527) Thanks to 77ships and Bierridder_S for sharing today's beers!Alengrin (5996) - BELGIUM - NOV 24, 2017
Clear blonde to orange beer, creamy irregular off-white head, little stable, non adhesive. Aroma: very fruity, alcohol, funky, acidic, some nail polish, citrus, spicy. MF: soft carbon, medium body. Taste: pretty bitter, funky, it fruity, typical Alvinne yeast signature, oranges, tangerines. Aftertaste: little bitter, alcohol, bit chemical, sourish, lemony, funky.
UPDATED: FEB 9, 2018 Blend of different vintages of Chain Reaction, a sour ale Alvinne made in collaboration with Six Degrees North (at least originally) and which has the same malt bill as lambic, but is of mixed fermentation (in this case fermented with the Lactobacillus-containing Morpheus yeast strain) rather than spontaneous fermentation. The result is this 'sour ale' equivalent of a geuze, which obviously it is not, so it should be evaluated as a Morpheus-fermented sour ale and not a traditional geuze. Curious to find out about this, bottled in a bomber with the new Alvinne label style - I guess this was labelled only recently, as the bottle and its content itself apparently already date from August 2015, so I am tasting this at two years and four months of age. Moussy, irregularly lacing, medium thick, irregular-bubbled, cream white head quickly dissipating in the middle but stable on the edge, over an initially only lightly hazy, warm orange blonde beer. Aroma immediately takes me back to that lovely summer's day I spent amidst the wooden barrels and fermenting brews at the brewery in Moen, Morpheus yeast all around and really at its very best, with a fairly complex, abundantly fruity-estery and at the same time elegantly and subtly earthy-rustic profile of overripe gooseberries, red apple peel, green plums, unripe pear, Chardonnay wine, vanilla-ish wet oak wood, sourdough, lightly sugared rhubarb stew, yellow fruit yoghurt, sparkling Gewürztraminer, cider, honey vinaigrette dressing, hints of damp cellar, subtle lemon rind, unripe sourish orange flesh, sour cream, feta cheese, dust, old cloth, freshly grated horseradish; something stinky (baby diaper) appears in the very end, when the yeast sediment is added, but fortunately remains very subtle and volatile, vanishing as swiftly as it came, so I will not take this into consideration in rating this beer. Crisp, very fruity, bright onset, lots of esters but in an elegant, 'orderly' manner, a wealth of unripe gooseberry, green grape and even slight citrus sourness, drying the onset but still kept juicy and soft by an underlying peach, ripe apple and persimmon sweetness, with lightly minerally carbonation gently tickling the tongue - just about right for a modern sour ale, I'd argue; body is soft, smooth and even a tad creamy somehow, pleasantly bready with that soggy white bread-like wheat effect and a deeper, more solid, almost dry cookie-ish barley effect, a grain profile indeed similar to that of a lambic. Soft lactic 'Morpheus' tartness with yoghurty traits stretches over the palate along with that sharper, but not at all 'burning' acidic fruit sourness, sour in a mellow way, almost like a vinaigrette softened by honey; ends very juicy, with all kinds of sweet-and-sour fruit impressions dominating the back of the mouth and throat, varying between peach, gooseberry, grapes, orange, granadilla even - beautiful. Below all that lively fruitiness and drying sourness, an earthy yeast factor adds further breadiness without descending into 'dirtiness' so that everything remains bright and juicy the way it began; the damp cellar-like effect provides a solid, darker background colour, and so does the soaking wet oak barrel aspect, adding subtle tannins without becoming too overly woody. Hop bitterness is as good as absent, could perhaps have been a tad more (in an 'old', earthy way like in lambic, for all clarity) to counterbalance the fruit sweetness, which is an important factor here. Much more important than in a lambic, but even if this beer is loosely geuze-inspired, it does not make a lot of sense to make that comparison: the malt bill may be about the same and the aging and blending is similar, but that is more or less where the parallel stops. This beer should not be regarded as a would-be geuze, as I argumented above: this is a sour ale in its own right, heavily breathing the Alvinne-Morpheus-spirit in a most elegant, bright, generously fruity-estery and noble way. I personally would not mind a tad less sweetness and a tad more bitterness, but in this form, this remains accessible and quite complex at the same time; has a generally cider-ish profile to it as well, with that crisp fruit sweet-and-sourness being the star of the show. Very nice, one of Alvinne's most refined beers so far for me, and as usual with this particular type of Alvinne sours, I am left wondering what extended cellaring might do to it - probably accentuate the musty, tart, grapey character of the Morpheus strain even more, as I encountered in other Morpheus-fermented Alvinnes that did have more age on them.
MarcoDL (5527) - NETHERLANDS - NOV 11, 2017
At foeders. Aroma of horseblanket, mild tart, funky barnyard, oak and citrus. Taste of horseblanket, dry oak, funk, acidic dust, raspberry, cream and a dry finish. Nice, but a bit intense. Koelschtrinker (22488) - KÃ¶ln (Cologne), GERMANY - OCT 9, 2017
UPDATED: OCT 14, 2017 Stark säuerlicher Beginn mit holzigen und störend plastikartigen Noten. Die Säure ist angenehm, insgesamt aber monoton, weich, etwas monoton. Naja.. 10/8/9/8//8 Stuu666 (15525) - Edinburgh, SCOTLAND - OCT 2, 2017
Keg at borefts. Pours orange, nose is funk, oak, fruity, taste is tart, juicy fruit, funk, oak. Bierridder_S (1221) - BELGIUM - SEP 29, 2017
UPDATED: SEP 29, 2017Benzai (16993) - Oirschot, THE NETHERLANDS, NETHERLANDS - SEP 28, 2017
17 /09 /2017 - draught glass shared with 77ships and [email protected]
Ambachtsfest. Hazy orange with soapy rim. Nose is sour, vinegar, some wood, Morpheus . Taste is some malts, soft fruit sour with sweet touch, wood.
Sampled @ Borefts Beer Festival 2017, day 2. Hazy light orangy cooor, average sized white head. Smell and taste are exactly like most Flemish red-brown beers imo. Sourness, wood, dry, sharp sour, sour fruityness and a bit vinous. Not my thing.