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RATINGS: 574   WEIGHTED AVG: 3.29/5   SEASONAL: Special   EST. CALORIES: 230   ABV: 7.68%
15 years of brewing! You know what’s been the best part lately? Tons of experimentation! For the last couple of years, we’ve been working with several strains of brettanomyces (wild yeast). We found one and deemed it the best for it’s tart flavor and funky, fruity aroma. Adding black mission figs for a subtle jammy aspect, hibiscus flowers for an herbal bouquet and hazy sunset hue, and white pepper for a bit of spicy twang, we’ve created FIFTEEN - a unique drinking experience inspired by the wild farmhouse ales of Belgium. Though immensely complex today, more flavor will emerge with time, so throw a few bottles in your cellar for future celebrations. Thanks to all of you who have made our 15-year ride possible! Peace to all and follow your dreams! Brewed with Rocky Mountain water, malted barley, malted wheat, hops, black mission figs, hibiscus flowers, white pepper, and a very unique strain of brettanomyces yeast.

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argo0 (14127) - Washington DC, USA - MAY 14, 2008
(Lupulin Reunulin, 22oz bottle) Crystal clear apple juice body with white head. Aroma is medium sweet, grape, funk, light lemon, banana. Taste is moderately sweet, grape, banana cream, light lemon, alcohol. Medium body, some creaminess, alcohol.

Ernest (7696) - Boulder, Colorado, USA - MAY 13, 2008
Bottle. Head is initially small, fizzy/frothy, off-white, fully diminishing. Body is hazy medium to dark yellow, unfiltered. Aroma is lightly malty (grain), lightly hoppy (flowers), lightly yeasty (barnyard), with notes of plastic, apple, alcohol, and DMS. Flavor is moderately sweet, lightly acidic, lightly bitter. Finish is lightly sweet, lightly acidic, moderately bitter, unclean, slightly husky. Medium body, watery texture, lively/fizzy carbonation, lightly alcoholic. I hate when bad things happen to good people, and that’s the case here. The Avery guys are awesome folks without exception, but this one just didn’t work out right. Vegetal, grainy, unpleasant aftertaste, etc.

Aubrey (3516) - Bellingham, Washington, USA - MAY 13, 2008
Nice orange haze with a sudsy head. Funky-monkey nose was inviting. Soft, light and fluffy texture. Malts were light and toasty; seemed to have a rye-like quality. Faint sweetness (sweet pineapple and vanilla). Bright and very spicy, peppery, perfumey and flowery. Just a pinch of sourness in the background; I kind of yearned for more. Yeast flavors and aromas were very pleasant, somewhat farmy. Fun beer!

AllAboutStout (605) - Cincinnati, Ohio, USA - MAY 13, 2008
Pours a very light, translucent amber in color. Only a little frothing on the pour, but no head appears. Smell is funk. But it seems to be a pre-mature funk. I think this one needs some more time in the bottle to grow up. Taste is definite barnyard funk and wet hay. Has potential, but I think some time can only make it better.

EricE (1367) - Seattle, Washington, USA - MAY 13, 2008
Orange yellow pour with a thick white head hazy. Very funky aroma - sour with some vinegar. Not very pleasant; everyone agreed it could only be described as "old band-aid". Bad tasting. Just really sour, funky and completely off. Not very good.

VitaminR (540) - Colorado, USA - MAY 13, 2008
Raspberry Kool-Aid soaked sourdough bread nose, some candied flower notes come through as well. Hazy translucent orange/yellow, frothy head, nice lacing. Spicy fruit syrup sweetness, with nice bitter notes, and a funky tartness that rounds out for a very complex and interesting taste. Full body, fizzy carbonation, and a long finish causing one to contemplate about what is happening on the palate. Never really had anything quite like this, it has familiar characteristics to other styles when thought about separately, but the whole is definitely greater than the sum of the parts on this brew. A very well put together beer, worth trying. Something tells me this will drink nicely in a few years...

dyetube (1378) - Hurst, Texas, USA - MAY 12, 2008
This is a most interesting beer! Smell is super funky I think I read someone call it a band aid smell and that about fits. It has that smell that reminds me of the renaissance era (maybe because the renaissance festival is going on)... The mouthfeel is medium bodied with a little tartness on the tongue. starts off lively and ends dry with a lingering tartness about it. This is a curiously interesting ale. I liked it! Cheers!

tyler_mn (1475) - SLP, Minnesota, USA - MAY 12, 2008
22oz bottle. Soapy and vegetal on the nose. Some incredibly hot phenolic and rubber notes. Traces of pepper, just the smallest hint of brett. If I wasn’t looking for it, I probably wouldn’t even know it’s there. With the yeast, the pour yields a murky copper liquid with a thin bright white head. White pepper, stewed veggies, wet grain, artificial fruit syrup, wet wood and a lacto/rubbery funk on the tongue. Medium bodied with a lasting and off putting lactose and somehow spicy finish.

kidmartinek (4999) - austin, Texas, USA - MAY 12, 2008
Pours cloudy yellow, without much head. Aroma is wonderfully complex with wood (hickory, maple), and banana scents. Flavor is pretty sour malt with some dark fruit flavors, and burnt wood finish. Mouthfeel is medium and finish is pucker sour, but kinda in a rotten good way.

Beaver (1802) - Fort Collins, Colorado, USA - MAY 12, 2008
22 oz bottle. Pours a hazy golden orange with a small white head that quickly diminishes to a thin collar.

The aroma is rather unpleasant funky (and slightly burnt) yeast and bandaids with some spices and some tart fruits. Some buttery malts (popcorn) come out as it warms.

The flavor is a little tart fruitiness (lemons) and buttery malts that is quickly smothered by a kind of peppery and floral bitterness. The mouthfeel is medium bodied with lots of sharp carbonation at first that mellows.

Overall, an interesting concept, but not nearly as good as it sounded. The combination of flavors and smells didn’t mesh well with me. It’d be interesting to see if more sourness comes out as it ages.

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