ajnepple (7564) - Lakewood, Colorado, USA - JAN 27, 2018
500 ml bottle from Mr. B's Wine & Spirits. Clear golden colored appearance with active carbonation, a fluffy white head and great retention. Aroma of farmhouse yeast, wheat, black pepper, mild stone fruit, light sour funk and lightly toasted oak. Similar flavor, adding mild malt sweetness, light earthy bitterness and light acidity. Medium to light body with a crisp feel and a pleasantly dry finish. Nice. Sammy (13144) - Toronto, Ontario, CANADA - OCT 7, 2017
Reasonable brett ale, some oak and complexity. Quaffable bottle. Thanks, Jason B. Lots of lace and mouthfeel. Leighton (23108) - London, Greater London, ENGLAND - SEP 22, 2017
Bottle in Keystone, CO. Pours clear yellow-gold with a big, fluffy white head. Nice aroma, some cracked wheat, mellow yeast expression, lemon peel. Light sweet flavour with pleasant lemon tang, dry wheat bread, melon. Medium bodied with massaging carbonation. Nicely balanced finish, a little warming, some hay. Very good. mcberko (20285) - Vancouver, British Columbia, CANADA - AUG 6, 2017
500mL bottle, pours a cloudy opaque golden with a medium white head. Aroma brings out lots of oak, rustic saison yeast, and a nice funk. Flavour is along the same lines, with lots of saison yeast, farmhouse notes and oak. Dry and oaky, with farmhouse notes on the finish. Excellent. onceblind (11149) - Denver, Colorado, USA - JUN 15, 2017
Hazy bright golden color with a generous foamy merengue like head. Vibrant black peppercorn and white grape nose with a slight oaked kiss. Sharp dry body with gentle earthy sour twangs surrounded by fresh white oak and white grape and black peppercorn. A bit too dry for me.
Ernest (7917) - Boulder, Colorado, USA - JAN 12, 2017
UPDATED: JAN 13, 2017 Bottle. Head is initially average sized to large, frothy, white, mostly lasting. Body is hazy medium yellow, bottle conditioned. Aroma is lightly to moderately malty (toasted grain), lightly hoppy (herbs), lightly yeasty (barnyard), with notes of apple, celery, lemon zest, wood, plastic. Flavor is moderately sweet, moderately acidic. Finish is lightly sweet, moderately acidic, lightly bitter, slightly unclean. Medium body, watery/velvety texture, lively carbonation, lightly alcoholic.
Ah, America, where everything has to be a "modern take", because a style that’s already wonderful and well-established for 100-200 years just HAS to be tinkered with. There was that big bourbon barrel trend, of course, which is thankfully not nearly as big now but still going strong. And now for the last decade it seems almost every brewery is making sour stuff. No doubt in the beginning, sometimes this happened by accident when a brewery got an infection and people liked the result. And once in awhile, sure, a sour beer can be nice. But now many breweries make ONLY sour ales, and I for one am really getting tired of this trend. It’s become overwhelming. Obviously there’s a demand to support it, but sheesh...enough already! I was hoping this would just have some Brett influence, which I’m perfectly happy with sometimes (who doesn’t like Orval?), but alas, this is another doggone generic sour ale (not fully puckering, but mos def sourness is the primary flavor balancer for the sugar; there’s very little bitterness at all here), and a rather dirty/vegetal one at that. Looks nice but otherwise a bit of a clunker. I do have to give credit to the hilarious bottle label artwork, though, which seems to depict a bunch of high school kids drinking "fancy beer" on a farm. Going after the underage market is not something I think I’ve seen done so directly on a beer label before! 3fourths (9381) - Boulder, Colorado, USA - JAN 5, 2017
UPDATED: JAN 6, 2017 From bottle dated 11/19/16 it’s sparkling hazed gold with a lasting white head. Citric bacteria nose is lemon, sulfur, skin sweat / BO / horseblanket, mold, in a rustic way not unlike Senne valley gueze. New world hops and the brett strain coming across as cotton candy (artificial candy flavoring) and Sauvignon blanc. Silky and slick wheat texture with mild acidity, turning sticky, bitter, and tart in a thin finish. The oak and bacteria are dominant here, no doubt that’s the point, but both seem more in the way more than they compliment. I was curious to try something from this new Boulder brewery, and thankfully it’s a decent beer to smell and drink (though not complex), but the price point is outrageous and since everything they make is going to be "mixed culture" this will probably be the only purchase I make. I’d like to see what they can do with a clean sacc strain.