BeerandBlues2 (13323) - Escondido, California, USA - OCT 22, 2005
Bottle at Flying Dog. Pours black with brown notes and no head. Aroma is earthy port yeast (horse hair) and has that aged character. Flavor is wine-like with earthy sour yeast body and fruit notes. Dark bodied and thin palate. Lumpy (1802) - Carrollton, Texas, USA - OCT 20, 2005
UPDATED: FEB 27, 2006 Tap at Falling Rock, tap at brewery. Well, everyone is pretty much split on this bad boy. Yo either love it or hate it. I love it. I think that it is a bold experiment that pushes the envelope in all the right ways. The appearance of the beer is just like regular gonzo. The smell is spicy baltic with a mild familiar brett smell. The taste is wonderful-a combination of spice and brett that blend together nicely. Quick sharp sour finish. Caramel, dry spice, raisin, fig, mild brett, tart, slightly lactic, bready, oily. The only bottled 60 750 mL bottles of this bad boy, and I have one. I can’t wait to revist this soon. Rastacouere (6177) - Montreal, Quebec, CANADA - OCT 13, 2005
FLatish looking headless almost black pour. Alright, I think it is necessary to point out that Jon is wrong:) or almost no one agreed with him on that beer. To paraphrase: "my previous realization that roasty beers go amazingly -NOT-well with big sourness (Heavyweight Saison Black, Black Ghost, Lancaster Milk Stout, some foreign stouts). Well, you put that all together and you end up with this stuff. " A further proof that it’s all a matter of opinions, I like and respect Jon, but sour and roasty don’t work at all together for me and the charcoal/roasted chocolate laden in this gonzo brought a plethora of minty, woody/earhty barrel aging notes that I’m pretty sure would have worked rather well with together on their own. Then the lactic acidity is also there, cutting sharply through the stoutish balance to push forward considerable astringency. When you try too hard... willblake (2654) - Bel Air, Maryland, USA - OCT 10, 2005
09.30.05 Tap at Falling Rock. I bought a couple glasses of the stuff, I finished the glasses of a couple people who didn’t want the rest, and I drank most of the pitcher Logan brought downstairs. I came upon a revelation during GABF weekend, and that is that funky and sour beers go amazingly well with big hops (NBB Le Terroir), add that to my previous realization that roasty beers go amazingly well with big sourness (Heavyweight Saison Black, Black Ghost, Lancaster Milk Stout, some foreign stouts). Well, you put that all together and you end up with this stuff. The thick vat of black is oily and slick looking and doesn’t present much in the way of head. Aroma is a wild mix of brett, citrus, bbq burnt meats, sulfur and eggs, bakers cocoa, resin, and vanilla. The funk is a shock at first whiff, but oh so inviting. Outrageously coating mouthfeel leaves a pine and citrus essence film that lingers and tingles. Deep and complex imtermingling of roasted malts, burnt caramel, toasted dark bread, milky sourness, toffee, sour cherries, and straight up funk. Finish is long and relentless; cherries compete with oak and grapefruit pith but the bitterness of roasted malt shines through and outlasts the rest. An absolute treat, this was one of the highlights of my Denver trip. Just awesome.