RATINGS: 14   MEAN: 3.41/5.0   WEIGHTED AVG: 3.21/5   SEASONAL: Special   EST. CALORIES: 258   ABV: 8.6%
Reckoning, or dead reckoning, is the process of estimating one’s current position based upon a previously determined position, and advancing that position based upon known or estimated speeds over elapsed time and course. It also applies to CBC’s current position as we celebrate our 20th Anniversay. looking back on our path to this point and plotting our course ahead into the future. Reckoning, the beer, is a first for us, representing the first time we have brewed a beer with 100% Brettanomyces from 3 Fonteinen. Primary fermentation in stainless was followed by four months in French pinot noir barrels. It presents a very cloudy nein and offers tropical fruit, fresh hay, earthy hints of horse blanket and barnyard (in a good way, trust me). OG 1.072, FG 1.006, ABV 8.6%

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Zymurgeist2 (2385) - Redwood City, California, USA - MAY 11, 2010
Sunset orange with white head. The Brett is very funky and i actually get a lot of ketchup on the nose. I normally like beers with Brett but this just seems disjointed and I keep coming back to a spicy ketchup on both the nose and the palate. I hoped to like this more.

MesandSim (7117) - London, Greater London, ENGLAND - APR 11, 2010
A Sim rate (Extreme Beer Festival): Really not much to the aroma with some brett. It’s salty & sweet. So so bretty in the flavour. It tastes more like an experiment than a finished beer. Sour & salty. It’s too much brett - wow, that’s something I never thought I’d say! Almost really good!

Fred82 (2332) - Québec City, Quebec, CANADA - FEB 23, 2010
2oz tasting at EBF

Appearance : Clear yellow

Aroma : Brett and tart. Lots of brett.

Taste : Brett and a bit barnyard. Acidic. Finish dry, brett and tart.

Overall : Don’t like brett enough.

Jblauvs (1357) - Chester, Vermont, USA - FEB 22, 2010
Golden pour with a light offwhite head. Aroma is fruity with some herbal notes, some dirty barnyard hay, and some light cheesy notes as well. Flavor is along the same lines, a little cheesy and funky, but mostly light hay, some apricot, dried fruit, light yeast. Meh

bu11zeye (13239) - Frisco (Dallas), Texas, USA - JAN 26, 2010
(Draught) Pours a lightly hazy golden orange body with a medium egg-white head. Aroma of herbs, horseblanket, earth, and florals. Flavor of herbs, grass, pear, florals, pineapple, and citrus with a dry, bitter finish.

j12601 (13188) - Poughkeepsie, New York, USA - OCT 29, 2009

Pouring at the Night of the Funk event in Boston. This was very weird. Smelled kind of cheesy and a bit sweet, but ended up tasting like turnips. Finished up dry, but with even more vegetal tones.

PilsnerPeter (3049) - Flushing, New York, USA - OCT 22, 2009
Sample at Night of the Funk 2009: Hazy golden pour with a dense white head. Nice bretty aroma- dry with lots of funky cheese rind and horse blanket earthiness. Fluffy body with a dry and earthy flavor as well. Cheesy rich funk covers a mild pale malt sweetness and very subtle bubblegum phenols (not sweet). A tasty rustic ale.

SuIIy (1984) - Burlington, Vermont, USA - OCT 17, 2009
Sample at NotF. Pours a dark golden color with a white head. Nose is toasty and heavy on the barnyard funkiness and spice. Palate is full in the mouth and carbonated well. FLavors of light spice and barnyard notes.

Lubiere (14182) - Ottawa, Ontario, CANADA - JUL 28, 2009
A golden ale with a thin white head. A lightly fruity and pleasant candy sugar aroma, with light berry notes and Brett. In mouth, an intringuing mix of malt, brie cheese, a bit of bleu, and warming alcohol. An intense and pleasing concoction. On tap at brewpub, July 1, 2009

FlyingTaco (112) - Massachusetts, USA - JUL 9, 2009
Review date 6/2/2009, after enjoy this several times...

On tap @ CBC in a wineglass suitable for...I dunno...chardonnay or something. Here goes:

Slight rose tinge along with natural honey and tight, yeasty wisps-about 1/4 finger. Rather cloudy overall. Plays the part nicely.

Very light, slightly sweet wine notes-Pinot Grigio? Brett funk is clean and austere with balsa wood malt and hops. Quite fresh. I stand corrected; it’s aged in Pinot Noir barrels...not Pinot Grigio. At least I was in the ballpahhhk...

More funk shows up when travelling down the gullet-the Brett takes center stage now. Still some grapes are present, but they now resemble more of a muscat or a juicy chardonnay now. Finish brings out the horse blanket and a little oak there. No vanilla (thankfully for this application)...just very dry woody texture.

The husky brett sourness and barnyard funk dominate and are accompanied by dry dry dry pale malt notes. Carbonation frees this up very nicely on the finish.

For a wild/sour ale, this drinks wayyy too easily. Always a pleasure to enjoy this and I’m happy I finally put at least a little something down on paper (OK, my Treo) about it. Nicely done.

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