BFM Abbaye de Saint Bon-Chien (2004)

Formerly brewed at BFM (Brasserie des Franches-Montagnes)
Style: Sour/Wild Ale
Saignelégier, Switzerland
Serve in Snifter, Tulip, Tumbler


on tap


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RATINGS: 121   WEIGHTED AVG: 3.92/5   SEASONAL: Special   EST. CALORIES: 300   ABV: 10%
An abbey-style ale aged in wooden casks for 20 months including Merlot,Merlot Cabernet,Whiskey and then Grappa. The final version is blended from the different casks to ensure balance. Only 1000 bottles were sent to the U.S.

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Lubiere (14151) - Ottawa, Ontario, CANADA - JUN 18, 2006
Dark hazy brown with a thin white head. Rosewood and lactic acid, horseblanket and cherries in aroma. In mouth, a Grand Cru with kick, cerry, tannins, alcohol. Rich bodied and pleasnt. But this isnt a flemmish sour???Mondial 2006.

bfeldmann (1050) - Wilmington, Delaware, USA - JUN 17, 2006
"Hmmmm this one was good but very very different.Poured a dark dark brown, with small head. Aroma was like wine graps and very oaky. The flavor was so much oak and some wine that i am not sure any beer flavors came out to play at all. Smell and mouthfeel were very flemish sourish."

TaktikMTL (7967) - Montréal, Quebec, CANADA - JUN 15, 2006
Verre de dégustation, provenant d’une bouteille de 750 ml, dégusté au Mondial de la Bière 2006 (Montréal, QC). Arôme: Odeur de petits fruits foncés, de caramel et de porto. Apparence: La couleur est brune opaque. Saveur: Goût de petits fruits foncés, de caramel et de chocolat. Longue durée de l’arrière goût. Palette: Le corps est plein avec une texture vineuse. Moyenne effervescence en bouche. Présence de raisins en arrière goût. (Rating #513)

Glouglouburp (6103) - Montreal, Quebec, CANADA - JUN 14, 2006
UPDATED: OCT 15, 2009 Brown body with a small tan head. Very vinous (a lot of grapes and dried grapes) and a bit sour (black cherries). Soft carbonation. I liked its earthy flavours but overall a bit too port-wine-ish for my taste to be considered a masterpiece. Champaign-like finale. A Nice Doggy indeed. Sampled at Mondial 2006.

rederic (3344) - montréal, Quebec, CANADA - JUN 13, 2006
Sampled at the mondial, hazy brownish hue, with a frothy tan-colored head, vineous fruitiness of plums, raisins, caramelized malt, port wine aroma follows through on a medium-bodied palate with a winey acidic fruitiness, of dark fruits, plums, raisins, caramelized malt, brown sugar, hint of oakiness, leading towards a sweet winey aloholic finish.

ante (3373) - Stockholm, SWEDEN - JUN 13, 2006
Bottled. Cloudy brown with a low firm white foam. Interesting aroma of oak, white pepper and red fruit with a balsamic undertone. Oaky flavour of red wine, juniper, currant leaves and spices. Dry and slightly tart peppery aftertaste. Interesting beer.

omhper (25723) - Tyresö, SWEDEN - JUN 13, 2006
[Bottled, thanks Bov!] Hazy mahogany colour. Refined aroma of tobacco and well oaked red wine. Medium sweet. Mildly malty and very vinous with some tartness. Surprisingly light bodied for it’s size. Simply wonderful flavourwise, with slightly less sweetness it’d achieve perfection!

User37895 (3085) - - JUN 12, 2006
Bottle 00276. Quite a treat, glad to have experienced it, but at some point, you wonder why they don’t just start mixing beer and wine straight up. Eight different barrels of aging since 2004? This is the extreme of the beer industry trend in barrel aging beer, akin to the hop crazy IPA’s and dIPA’s of the US a few years ago. In any event, this one poured a burgundy to brown color with an intial thin head covering that turned to just a ring or so. Lacing actually made a showing. The aroma was very much of wine grapes with some wood. The flavor was so full of wine and oak, it was hard to find the beer underneath, honestly. Mouthfeel comparable to a Flemish sour, flavor that was vinous, acidic, and somewhat sour.

muzzlehatch (4969) - Beloit, Wisconsin, USA - JUN 11, 2006
Sample from the bottle (750 ml) at the Mondial de la Bière in Montreal, 2006. A faint dark head dies to a lasting ring atop the muddy, murky dark umber body....the nose is all barrel, lots of whisky, caramel, raisins, highly tannic wine, a bit too boozy for me but the kitchen sink approach is overall fairly effective here....the body is highly vinous and a touch sour, full of richness in the caramelized malts and dried it warms, bitter chocolate is felt and orangepeel, but alcohol is not as apparent on the tongue as in the nose....a hint of Belgian yeast perhaps in the end result and much woody character at the finish. A very interesting experiment, though I liked the other two unheralded samples I tried from this brewery just as much as this flavor-of-the-month.

scraff (2125) - Baltimore, Maryland, USA - JUN 8, 2006
Bottle from Max’s - Dense brownish black, lasting creamy tan head. The nose truly opens up at room temp with notes of oak, golden raisin, port, musty brown sugar, and just the slightest touch of funky farmyard. The flavor is similar with more oak and vinous tones, with soft dark funky fruity and brown sugar notes complementing, but never overwhelming. ABV is well hidden. Full bodied, soft carbonation, drying, oakey, red wine-like finish. The brewmaster (Jerome) was a great guy to speak with on BFM night, and his beer went right along those lines. A very tasty and unique brew that’s definitely worth seeking out...

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