beer_est_deus (1316) - örebro, SWEDEN - AUG 4, 2014 MiHi (10) - - DEC 21, 2012
2 AROMA 2/10 APPEARANCE 3/5 TASTE 4/10 PALATE 3/5 OVERALL 8/20
From bottle. Little hazy golden beer. Aroma of vegetables particularly carrot, DMS, and metal. Little bitter in the finish. Malty tastes in the background but not very intensive. Carbonation soft, finish brusque.
Dimmigt gul med vitt skum. Doft: Jäst, kokta grönsaker, gräs. Smak: Som doft i stort. Tyvärr så måste den vara infekterad. hallinghansen (3403) - Odense SV, DENMARK - NOV 30, 2013
Bottle @ Odense Beer & Ball Saturday. Hazy yellow body with a medium white head. Wheat, spices, yeast. Decent. Christian (13775) - Odense, DENMARK - NOV 30, 2013
Odense Beer & Ball Saturday - the warm-up. Hazy golden with a small white head. Grainy aroma with a hint of diacetyl, a fruity note and some spices. Sweet and yeasty flavour with spicy notes and possibly a hint of salt Dedollewaitor (16323) - Odense, DENMARK - NOV 30, 2013
Bottle @ Beer & Ball Saturday, Odense. Thanks Morten for the Lithuanian connection. Pours hazy golden with a bubbly head. Paper, dust and toffee. A bit of sweet wheat and rye. Estery and sweet. Medium bodied. KyotoLefty (10603) - Kyoto, JAPAN - AUG 25, 2013
Tap at Leiciai. Tangy, fruity nose, with some ginger. Lightly tart flavor, lemon, yogurt, wheat,morange. Funky, dusty. Ok.
k0mpsa (3041) - Tuusula, FINLAND - JUN 26, 2013
Bottle at eikan pub, järvenpää. Hazy reddish brown color, no head. Aroma is suryp, burned sugar, roasted malts. Sweey malty taste, little hops, medium body, raisin. Easy to drink and tasty. FatPhil (16924) - Tallinn, ESTONIA - MAY 26, 2012
Tap (Leičiai Aline, Vilnius)
Lovely wheat beery banana aroma. Slightly acidic initially in the mouth. But a full palate, and with lovely crisp carbonation.Very refreshing wheaty taste but once or twice I got atouch of liver. Finish simple - just a bit of wheat and a big metallic hoppy bite. Electrodes and all. Served cold, but it’s crisp and isn’t harmed by the cold. As it warms, the barley takes over from the wheat. Only once it reaches 13C do I do get the rye, allegedly 20% of the malts. I also get some sense of alcohol too at that temperature. Serve at 11-12C I guess.