slowrunner77 (12040) - Reno, Nevada, USA - SEP 25, 2014
pours porter-like, nice enticing aroma of brett, a little extra funk, roasted malt, and light berry-ish fruit, I assume from the wine barrels. Fairly mellow sour, but quite complex and pretty damn tasty. Would have liked to try this one...oh...3 years ago, but this’ll do :) Bottled 2/2009." boFNjackson (4201) - Portland, Oregon, USA - JUL 25, 2014
Bottle (shared at hannont’s house)... Poured darker, deep mahogany with a thin forming head. Nice barrel, wine-like notes without being too vinous. Some ashy, dark malt characters came in to balance the barrel and sourness going on here. PhillyCraft (7219) - Philadelphia, Pennsylvania, USA - JUL 6, 2014
bottle shared by Rich before forest and main release. Pours maroon or brown color with small head and lacing. Notes are sour funk, dust, and Zinfandel. Weird. M82 (469) - Kansas, USA - JUN 9, 2014
12oz bottled Feb 10 2009 consumed 06/16/11
BBB63 (6557) - La Porte, Indiana, USA - MAY 25, 2014
Medium thick tan head dissipates quickly to a ring and a couple islands over a somewhat translucent black body
Smells of citrus and barnyard meshing nicely into the zinfandel’s grape sour/sweetness, faint sense of sour cherry and chocolatey roast
Taste evolves beyond the smell to include more balanced levels of chocolate, sour cherries and zinfandel barrels with the Belgian yeast falling back a bit. Slightly higher temps revealed more oak barrel, which meshed the sweet acidic zinfandel flavors with the charred barrel notes
Body on the lighter side of medium with nice carbonation level, easy to drink, aftertaste is dominated by zinfandel barrel
Bottle thanks to Hopscotch: Deep brown pour with a fleeting head. Light to moderate Brett character along with some light red wine and tannins. More on the palate than the nose. Faint roast and walnut too. I am digging this big time. So glad to get the chance... Age has done this good.
Gregis (1281) - Stilwell, Kansas, USA - JAN 11, 2014
Pours a deep brown with a thin ring of mocha bubbles clinging to the glass. The nose is of sweet and sour grape notes along with some barrel woodiness. Medium bodied and vinous with a drying tannic finish. The flavor is almost like a fruity red wine pitched with brett. This is a unique and very tasty beer. harrymel (1551) - Spokane, Washington, USA - DEC 21, 2013
Bottled: Feb 10, 2009
694 cases produced. One time only.
A: Pours a very dark brown of low translucency excepting the far edges which give a hint of cherry hues. Less than a finger of transient peanut foam leaving a spotty surface of the same with a confluent collar. Spotty and rare lacing. Brett is here.
S: As I lean into the glass I’m immediately met with a tart scent detailed with oak, yeast, sour cherries, and some hints of cider vinegar. Smells similar to a Flanders or Oud Bruin. When I pull the nose into my olfactory quickly, some chemical scents come thru: think rubber glue.
T: Sharp and dry up front. There’s plenty of farmhouse flavor in here. Lots of soill, hay, grasses, leather and wood. Plenty bitter as well; wasn’t anticipating that. Also anticipated some residual sugars in here but alas, nada. Finish is of minerals and additional organic elements. There’s a spiciness I get from Califonia Zinfandel’s and in the finish of some Malbec’s - maybe some late tannic quality.
M: I’m having a harder time dictating the body on this one: the weight is relatively viscous and visceral, but the carbonation seems quite lively for a higher body. The finish is quite dry and warming - ABV is evident but I think this was intended and is not offsetting.
O: This is an interesting beer. I don’t think the bacterial additions to this beer increased the quality of the beer much. I am not familiar with Avery’s series of Bal aged beers, as such I can’t speak to their consistency, but if this was their first attempt, I think they’re off to a solid start to making some quality stuff a few years down the road (a long and bumpy road). Will not seek out again.
Serving type: bottle
05-31-2011 wedgie9 (2702) - Nashville, Tennessee, USA - OCT 27, 2013
Tasted several times over the past few years from 12oz bottles. Pours dark brown with a red hue and an average tan head that slowly recedes to thin lace. The nose is brett, red wine, caramel, and bread. The flavor is full of very earthy and funky brett, quite vinous, and caramel and dark bread malt. The body is full and tannic with light carbonation and a long funky and vinous finish. As this beer has aged, the funky and vinous notes have become more and more prevalent. This beer was my favorite around the beginning of 2011. Smurf2055 (1400) - Seattle, Washington, USA - SEP 26, 2013
Pours black, minimal off white head.
Smell is bretty, lacto, funk, and a bit of roast.
Taste is smokey and stouty with a bit of sour.
Pretty strong and heavy
Good. Marheb (5750) - San Diego, California, USA - JUL 29, 2013
Superbe robe noire avec des reflets rubis. Le nez est funky avec une charge de fruits foncés, prunes, raisins bleu, figues, mélasse et un côté mentholé presque chlorophylle. En bouche c’est moyen avec une bonne effervescence, des notes de caramel et de moka s’ajoutent au reste des saveurs. Belle créature.