Stuu666 (15301) - Edinburgh, SCOTLAND - SEP 9, 2017
Keg at beaverfest. Pours deep orange, nose is smoked sausage, funk, peat, taste is really sour, dry, smoky, juicy citrus. Beerhunter111 (23281) - Beerland, GERMANY - AUG 6, 2017
Sampled @ London Craft Beer Festival 2017. A hazy orange golden colour with a small white head. Aroma of tart fruits, Wood, red malt, some Peat. Taste of peated sour malt, herbs, red fruits, some bacon quite interesting.
Ktwse (5679) - London, Greater London, ENGLAND - AUG 5, 2017
Pours cloudy light brown with low white head. Aroma of peats, nuts, dried fruit. Taste is medium to rich tart, light peat in the finish. Light and smooth body with average carbonation. ZodiacM (1360) - NETHERLANDS - AUG 2, 2017
LCI. Van de tap @DeRat. Wat een genot: best of both worlds: zuur en rook. Mooie gebalanceerd, fruitig en licht peatig. heerlijke nasmaak. Topper blueruin (254) - - JUL 30, 2017
Bottle at home. Pours a slightly clouded amber, with very little head & high apparent carbonation. Aroma is heavy peat and some added BBQ-slow-smoked-nitrate-pork thing is going on, with some farmyard (shite) funk, too. In the mouth, initially a burst of strongly tangy crab-apple, sour sea-water/iodine, which quickly fades away to reveal layers of peat-y whiskey and a significant but not overpowering smoked finish.
There is a LOT going on in each sip, with the lingering sour and brettanomyces start providing a backdrop against which the umami/peaty/botanical elements can contrast without overwhelming.
The finish is perhaps a little bit too reminiscent of BBQ meat to be balanced, but this is surprisingly approachable considering the bold blend of styles and ABV: the mouthfeel is full but it’s not excessively hot, alcohol-wise.
As a technical exercise in blending and execution of a concept, this is top-notch, but this is NOT a beer to sit down and relax with: 330ml a little much - but would be perfect split between two alongside a cheese-board after a meal.
Extraordinary and very unusual - imagine keen peat/whiskey lovers would enjoy it much more than me.
Alengrin (5902) - BELGIUM - APR 4, 2017
Draught at ’Cause Beer Loves Food. Daring blend of a peated barleywine, a Bamberg style Rauchbier and a ’Bretted’ sour ale, a combination of flavours I haven’t seen thus far. Off-white, initially moussy but quickly dissolving an eventually all but vanishing head over a misty peach blonde beer with vaguely amber brownish hue. Intense aroma, unusual and challenging as expected, with moist peat (even peated whisky) dominating initially, less iodine-like than is often the case in peated beers and actually very elegant and inviting, combined with impressions of smoked apricots, grape peel, stale sweat, ’horseblanket’ funkiness, green olives, soggy bread, smoked bacon, seaweed, dried lemon peel. Intense taste with estery fruitiness in the onset, lots of gooseberry, unripe stonefruit and sour crabapple, drying tartness and even sharper lemony acidity dominating, yoghurty especially in the middle with a green olive-like umami accent, smooth and softly carbonated, bit vinous even, over a bready and very lightly caramelly malt backbone; finish is brightly coloured with peat (Islay whiskies) in the middle, leathery and hayish Brett to the sides and smoked meat underneath, while the tartness continues to dry the back of the mouth, with some juicy fruitiness and a dash of warming alcohol in its wake. Wow, this is something else - a very daring combination of intense flavors indeed, touching the extremes in umaminess and tartness with very low sweetness remaining, though just enough of it is kept to bring the much more challenging aspects to a happy conclusion. It takes swagger to create something like this and present it to your consumers, but Ducato has created beers of world class greatness before. This will not be to anyone’s liking, but taken into consideration the fact that it achieves balance in all its extremes and shows intelligence, craftmanship and complexity while doing so, this is clearly a great piece of work in my book. Blending can be just as refined an art as brewing itself - think geuze - and this is a wonderful combination of flavors all reinforcing each other rather than working against each other, as is usually the case in those (very) rare beers that dare to confront sourness with smokiness and / or peatedness. A revelation. MrTipple (7004) - London, Greater London, ENGLAND - FEB 11, 2017
Super Islay whisky, intense peat, smokey, grain malts. Hazy gold, small, frothy, white head. Super dry and sour. Citrus fruits, lemon peel, grass, flat carbonation, medium bodied, funky peat, dry, bitter, acidic finish. A very acquired taste this one, amazing aroma, bit weird in taste and palate. Keg at The Italian Job, Chiswick. mjs (7778) - Helsinki, FINLAND - JAN 11, 2017
(Bottle, 0.33 l, at Il Birrificio, 20170111) The beer poured golden and hazy. Its head was medium sized and white. Aroma had wood, smoke, peat and vanilla. Palate was medium bodied and dry with medium carbonation. Flavours were tartness, peat, wood, vanilla, smoke, sourness and low bitterness. Aftertaste had peat, tartness and low bitterness. A messy blend of different gimmicks. Svartvit (1005) - NETHERLANDS - JAN 4, 2017
Sampled from draft at Uiltje Bar, Haarlem. Pours a dark hazy orange with a small white head. As one might guess from the description this is a pretty complex blend. However, both in aroma and taste a few things pop out. Right off the bat it is very smokey, peated but also quite sour. Lots of wood, oak, ash. Clearly has a ton of brett funk to it, citrusy fruits. A slight caramel, sweet malts note remains underneath the peat and sour onslaught. A bit messy but interesting to drink for sure. Dermi (1199) - Helsinki, FINLAND - DEC 29, 2016
11.2 fl. oz, bottled. Pours hazy straw with a small white head. Aroma: Smoked and cured ham, peat, malt, wood. Leather. Taste: Smoked aroma, sour taste. Medium sweetness. Fruity end. Palate: Medium body, average carbonation. Very nice peated sour ale.