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RATINGS: 8   MEAN: 3.49/5.0   WEIGHTED AVG: 3.36/5   SEASONAL: Special   EST. CALORIES: 204   ABV: 6.8%
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3.7
fordest (2470) - Santee/San Diego, California, USA - MAY 9, 2005
Draft at O’Briens. Deep Ruby color. Very little head. In fact very little carbonation. Aromas of sour fruit. Flavors of the same. Strong in the Sour Grape and Sour Cherry. Very Vinious. Some alcohol in the aftertaste. Not much bitterness. Not bad at all.

3.6
DaSilky1 (2606) - San Diego, California, USA - MAY 7, 2005
billed as a "Flemish sour red" and served on nitro for some reason..the aroma was subtle of course as the nitro killed it. I detected graininess and a little sour fruit, maybe a bit of chocolate too. Flavors consisted of over-ripe cherry flavors intertwined with other fruity esters, like underripe plum & pineapple. Mouthfeel was quite chewy and cake-like. Subtle waves of chocolate bring a tangy and almost-sour finish but the sourness is really restrained and is probably a wierd combination of malts as opposed to any wierd yeast strains..the hop bitterness is quite high for the style..the carbination was weak because of the nitro. If served from a regular keg I suppose this wouldn’t be too bad.

3.1
Vac (2445) - San Diego, California, USA - MAY 6, 2005
Pours with a slightly cloudy, deep amber body topped by a thin to medium thick head with some lacing. It’s slightly sour and vinious with a touch of sweetness in the aroma. Some bitter notes show through. It seems a little weak. Medium bodied yet watery and smooth.

3.5
DarkElf (3062) - La Jolla, California, USA - JAN 25, 2005
(Draft: O’Brien’s in San Diego, CA) And now for my third new beer of the night here at Bear Republic Night at O’Brien’s. The flavor is like a mild brown ale, malty, roasty, lightly hoppy, but with a moderate sourness. Medium body, lively carbonation on the palate. The nose is mildly sour and malty. Light, ruddy brown color and slightly hazy in appearance. Light tan had fades to a bubbly island within a few minutes, then holds there. Subsurface bubbles cling to the glass for a few minutes before finally succumbing. The experiment yielded an unusual concoction, interesting and enjoyable, and a beer I’d probably order if I saw it on tap again.

3.5
Kasteelfreak (341) - Fallbrook, California, USA - JAN 25, 2005
A very confused beer. The Belgian yeast destroys the hop character. Not very bitter at all. Yeasty and bready with some caramel. Interesting experiment, but it didn’t quite work.

3.1
Sickboy282 (1114) - San Diego, California, USA - JAN 23, 2005
Pours a deep cloudy amber hue. Aromas of malts, a little yeast and caramel. Flavors of lemon/citrus, with a slight hop bite with a banana aftertaste. Medium bodied with a decent finish.

3.4
jazz88 (2680) - San Francisco, California, USA - MAY 10, 2004
Tap @ Barclay’s. Hazy amber color with a minimal head. A dry, spicy flavor. Candy sugars, yeasty, sharp.

4
Kinz (3786) - Glen Allen, Virginia, USA - FEB 14, 2004
This was described to me as a blend of the worts of their top 3 selling bottled ales, fermented with a Belgian yeast. Darkish copper, OK head. Hoppy nose as would be expected from their beers, but quite odd for a Belgian. Flavor contains definite Belgian notes, quite yeasty, with an unusual underpinning of cinammon working its way through, and a spicy finish. Still quite hoppy. Bizarre, and quite good once you stop trying to categorize it in your head and just enjoy the flavors.


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