meerbier (1474) - Pijnacker, NETHERLANDS - APR 21, 2011
[email protected]madmitch76 (26870) - , Essex, ENGLAND - APR 9, 2011
Oh my god what were they thinking... Aroma is OK with black berries and chocolate. Black, light brown head, fair lace. Very salty (YUCK!), black berries, chocolate, sourish (the only notion I found from the Brett?). Medium body. Nice experiment but this is not what attracts me in beer.
4th March 2011 JorisPPattyn (10140) - BELGIUM - APR 3, 2011
ACBF. Opaque brown beer, residual tan head. Light dry palate. Sourish malt with salty fruity things going on! Some bubblegum near the end. Softish finish. Intertesting and taste bud tickling beer. Really like what this German brewer is doing - ie breaking free!
Small, dense beige, short-lived head over brown-black beer. Roasted, near-smokey onset of the nose; roasted nuts, and a touch of coffee. Lactic acid and roasted barley/coffee notes; stout-sourness enforcing it. Mineral, fresh, but not really salty. Acidity keeps going on, with a definite Brett-like streak. Retronasal more coffee. Well-bodied but not thick; long, rather refreshing aftertaste. Nice one. I wonder if the draught version turned out more salty than this bottled one, as this has absolutely no salty overload. Holy (897) - GERMANY - MAR 21, 2011
Tap @ACBF 2011. Starts off minty somehow, but the salt really overpowers anything else in this beer. EvilBuddha (69) - SLOVENIA - MAR 19, 2011
375 ml bottle with freshness date March 2012, into tulip. Pours murky, rusty dark-brown body topped by mid-sized light tan head that gradually retreats. Red wine & cherry-pie aroma of Brettanomyces with faint sweetness underneath and some spicy alcohol.
The flavor is very vinous with prominent tart-berry acidity and salty sharpness that act in synergy with each other thus the beer seems much saltier than its Saphir brother brewed with salt and without Brett. Brettanomyces strain has consumed much of the remaining complex sugars thus providing rather high carbonation and palate-cleansing, dry finish with bitter mushroom aftertaste typical of a Brett. This is a good, vivid beer but not something that I actually see as a porter as any eventual roasted notes and non-roasted malt flavors such as caramel, nuts or toffee are entirely masked by Brett-derived tartness and salt.
kappldav123 (6182) - GERMANY - MAR 13, 2011
Draught at ACBF 2011. Deep black in the glass, nice head. Starts heavy-malty, strong, light salty notes that make the beer very interesting. Light sourish notes. Finish is warming with modest salty aftertaste. Very nice! bierkoning (13898) - La Tropica/Doarp, NETHERLANDS - MAR 13, 2011
Bottle. Deep dark brown color hardly any head. Roasted malt and a hint of leather in the aroma. Thin to medium bodied. malty sweetish, salty flavor with notes of raspberry and leather. Just a hint of apricot and brett, lingering on in the aftertaste. Love this one. DSG (15519) - Tel Aviv, ISRAEL - MAR 12, 2011
[3/4/11] Draught at ACBF 2011. Dark brown to black color. Aroma of roasted malt, some chocolate notes, some brett and wood. Sourish flavor with some saltiness, fruits and roasted malt. Medium-bodied. A bit strange but not bad. RoyceH (1200) - Hesperange, LUXEMBOURG - MAR 11, 2011
Draught at ACBF. Black with a thinnish tan head that laces well. Yeasty nose, seaweed, salt. Funky sourness in the taste, espresso, sour tones last through to the end. Weird, not like any porter I’ve ever ever tasted. But weirdly enough, not that bad. fonefan (53092) - VestJylland, DENMARK - MAR 9, 2011
Draught @ Th. 4th. Alvinne Craft Beer Festival (ACBF) 2011, De Kasteelhoeve, Doorniksesteenweg 314, Outrijve (Avelgem), Belgium.
Clear medium to light dark black brown color with a average, frothy, good lacing, mostly lasting, off-white head. Aroma is moderate malty, chocolate malt, coffee, burnt mant, burnt coffee. Flavor is moderate to heavy sweet, light to moderate acidic and moderate bitter with a average to long duration, sour milk. Body is medium, texture is watery to oily to creamy, carbonation is soft.