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RATINGS: 4   MEAN: 2.97/5.0   WEIGHTED AVG: 2.91/5   SEASONAL: Special   EST. CALORIES: 126   ABV: 4.2%
COMMERCIAL DESCRIPTION
Inspired by not conforming to any rules, Richard has taken the Bookbinder malt base wort, with US Amarillo, NZ Saaz hops and a sprinkling of crushed coriander thrown in the boil for a good measure. The beer has been fermented with a famous Monastery brewery yeast strain. The result is an unfiltered Belgian ale with a well-pronounced ‘hints of Allspice and cloves’ in the aroma, plenty of spicy flavours in the medium full-bodied beer and spicy hoppiness. It feels strong, yet the alcohol is much less than expected.

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Most RecentTicked By

3
bozoNZ (781) - Christchurch, NEW ZEALAND - MAY 1, 2008
Pint @ Zymergy ChCh Feb 08. Amber reddish colour. Aromas of stonefruit (peach / nectarine) phenols & for some reason my Grandads tobacco (bizarre 30 year flashback!). Nice malt base but the phenol/spicey zing defies description. Interesting but not a favourite.

3
beerledgend (1196) - Waterloo, Wellington, NEW ZEALAND - MAR 9, 2008
Big Malty/biscut aroma. Dark orange in colour with no head. Big malt flavours but hops coming through inthe end. Also hint of corriander and frutiness.

2.8
Papsoe (25056) - Frederiksberg, DENMARK - FEB 19, 2008
(Plastic handbottle 130 cl) Courtesy of yalnikim. Pours a clear, amber golden with an off-white head. Fresh, peachy aroma hops in the nose. Medium body with notes of yeast, caramel and a little fruit. Astringent finish with lots of diacetyl. The start is promising but the end result is rather confusing. 160208

3.1
yalnikim (802) - Wellington, NEW ZEALAND - FEB 18, 2008
Tasted 16/02/2008. Rigger from Regional Wines and Spirits. Pours a reddish amber. Airy off-white head. Aroma throws off a combination of stonefruit hops (peach and apricot), caramel malts and phenolic spice. On the palate the caramel malts nicely support everything else... but the ’everything else’ it is a bit muddled - the fruity hops and phenolic charcter don’t sit quite right with me. Mild bittereness, medium carbonation. I’m not sure which "Monastery’ yeast was used but my first nose made me think of Westmalle. Interesting experimental session ale but it’s not yelling at me to come back for more. Warmer ferments and less flavour hops next time, please ;-)


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