overall
88
48
style
Brewed by De Proefbrouwerij
Style: Sour/Wild Ale
Lochristi - Hijfte, Belgium
Serve in Snifter, Tulip, Tumbler

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 732   WEIGHTED AVG: 3.52/5   EST. CALORIES: 270   ABV: 9%
COMMERCIAL DESCRIPTION
Also known as Reinaert Flemish Wild Ale.
Also known as Vlaamse Primitief.
There are 6 different labels and six different versions of this beer. All are similar.

The name refers to a description of the Hieronymus Bosch painting used on the label.


SPOON WHACKER - Released Fall 2004 - (Original Recipe -- 35 IBU’s)
PIG NUN - Released Fall 2004 - (45 IBU’s)
SURLY BIRD - Release Date: May 2005 - (45 IBU’s, extra finishing hops)
PINHEAD - Release Date: Fall 2005 - (50-55 IBU’s)
DEMON FISH - Release Date: August 2006 - (50-55 IBU’s, roasted malts, and lots of Saaz aroma hops)
RAT RIDER - Release Date: TBD - (Recipe undetermined)

http://www.sheltonbrothers.com/beers/flemprim.asp

Commercial description: Fermented three times with two different yeasts, including a strain of brettanomyces - the "wild yeast" of lambic brewing. Pale golden color with an enormous rocky white head. Brett and spicy aromatic notes, with a malty-juicy note on the palate. Finishes with Brett and dry hop notes. April 2003 selection - Michael Jackson’s Rare Beer Club. 94 points - World Beer Championships

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4.7
TheBeerLover (1027) - DC Metro Area, USA - JAN 26, 2006
De Proef Flemish Primitive pours to a beautiful, hazy, bright golden color with a very thick and creamy white head, and a very vibrant carbonation. The nose on this beer is very aromatic and complex, with aromas of horse blanket, fresh leather, and fruity aromas of fresh raspberry. The palate is smooth and gentle, with fruity flavors of green apple, rhubarb, some crisp pale malt, and tanic, winey flavors. Reinaert finishes with a very dry , "yeasty", slight herbal hoppy, and peppery finish, that lingers on the tongue. This is a very complex, refreshing, flavorful beer that would make an outstanding aperitif, and would work well with fish dishes, or as a sharp contrast to very creamy and buttery cheeses. I’d pair this one with a cheese course, or enjoy it to rouse the appetite before a nice summer meal served al fresco hot off the grill.

4.7
tvazteca (20) - Brighton, Massachusetts, USA - NOV 28, 2012
This is the best brett beer I’ve had in some time. Funky chardonnay smells with hints of bacterial cheeses. I love it. And it’s so light and crisp that it feels like you could drink it all day.

4.6
detroiter (958) - Euphoria, Minnesota, USA - JAN 15, 2007
Pours a clear deep gold, nice and bubbly, producing an inch or more of frothy off white foam. It hazes slightly the longer it sits in the glass. Exceptional head retention and superb thick sheets of lacing. Mild tart funk accompanies bread dough and yeast in the aroma. Tasty beer - tart and funky with biscuit malt, yeast, dry grain, lime, hay, and peach pit. Weird, but very good. The peach pit flavor lingers, taking leather and bee pollen along for the ride. Smooth mouthfeel, very creamy carbonation. Enjoyed at cellar temp in a stemmed Belgian goblet. A wild ride, and a great beer.

4.6
gronlampa (5) - USA - APR 14, 2008 does not count
Simply put... My wife made fun of me for the fact that when I popped the cork and poured it into a snifter I unconsciously said "it... it’s beautiful!" Sight, smell, and tastes. I don’t know how to describe is aside from a very unprofessional, "it is a flowery bouquet of wonderful wild goodness." I am going to get kicked off soon for such lame reviews.

4.5
gabbledbabble (60) - Loveland, Colorado, USA - JAN 3, 2005
49F Take a step outside into the late morning spring sun blazing like a new star giving you the first tangible thoughts of summer. Now put a clear plastic bag over your head and look at the sun; you’re looking through this beer. Some beers put you over the barrel. Tangy tangerine, firm bosc pear, dried citrus rinds, and little tugs in the direction of fruit pits and kernals, tart apple, crabbapple jelly, and gooseberry puree swimming in wildflower pollen and grain chaff. But do you want the whole profile of this beer? Open the cellar door and step down the stairs slowly watching the dust rise after each footfall in the evaporating sunlight. At the bottom smell the must, and inhale the cool bog air from the condensation on the walls. Remember that postcard from Belgium of the old brewery next to the river? You’re in the subterranean cavern of beer mecca; you’re in a dream of the beer holy land, You’re in the barrel chamber. Look at those barrels! They’re crusted over with dust and dampness, dust and dampness repeated a hundred times a day for years. There must be twenty years of microbial fallout on those staves. Some of it dead, and some of it alive with the magic that makes Belgian beer sing like the sirens: Captivating. One of the barrels is leaking and beer is trickling down the side into a little pool on the floor. Here’s a straw. That’s this beer. This beer is all of the above, and everything dirty in bedroom. I love it. P.S. The sediment is like being horsewhipped by a PIGNUN in your beer.


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