Keepthereceipt (3) - Seattle, Washington, USA - SEP 8, 2012 does not count
I swear I am tasting diacetyl immediately upon pouring this beer. I've opened two and the same result with both. Tastes of buttered popcorn. The rest of the flavor is very enjoyable
---Rated via Beer Buddy for iPhone dnstone (3707) - Kansas City, Missouri, USA - OCT 10, 2016
Funky barrel, winey aroma. Dirty golden and sudsy white head. Flavor has nice dry funk and barrel wood with tart edges.
Notes: Bottle pour at the Denver Rare Beer Tasting 8, GABF Week 2016. sebastokrator (133) - - AUG 28, 2016
Pours a deep gold with some head. Nose is very funky with lots of oak, vanilla, and lemon. Taste is grassy, lemon, granny smith apple, and grape. It’s both very sour and very dry. Light bodied with a lot of carbonation. Very nice. tcon25 (981) - Duvall, Washington, USA - AUG 14, 2016
Draft pour at brewery, tangerine color pour thin head. Brett citrus aroma, flavor is balanced with hops and citrus brett and wine oak tasts. Great beer. boldy (1) - Washington, USA - SEP 14, 2012 does not count
Dark amber in color, plenty of white head. Nice Brett aroma, with a slightly bready aroma. Taste has a bit of sour at the open, fading to, what is to me, a typical saison taste with a slight hint of sour to it. I do not associate the taste with dill pickles as others seem to. Overall, this beer is not my style, but I can appreciate the craftsmanship that goes into it.
julian (30) - Seattle, Washington, USA - SEP 7, 2012
Aroma consists of mild brett, white wine, dry earth, light sweet orange peel
Pours a pretty nice golden orange color with an incredible sticky, fluffy white head that sticks around for the entire show.
Taste is mild on the brett...this is still very young but still has some noticeable brett quality to it. White wine, wood, oranges, and a subtle hop earthiness. Carbonation is fairly high but will most likely carb up more in the bottle over time.
Overall this is a solid first sour from Fremont. I’d love there to be a little less white wine in the aroma and taste, but that’s my personal preference. Anyone who likes barrel aged, brett re-fermented Belgian ales will enjoy this thoroughly.
P.S. it gets tastier and tastier after each sip! mcberko (19871) - Vancouver, British Columbia, CANADA - SEP 22, 2012
375mL bottle, courtesy of julian, pours a cloudy golden with a medium white head. Aroma is very yeasty, with lots of brett, moderate funk, a bit of white wine and a slight tang. Flavour is very yeasty and dry, with lots of brett, loads of dry white wine oak barrels and very subtle fruity tang. Very lively carbonation which is suitable for this one. Excellent saison. harrymel (1551) - Spokane, Washington, USA - NOV 1, 2013
Let’s see how we’re doing a year later.
Took a champagne corker to get the cork out this bitch. Pours golden with a three finger top that falls to a finger quilt of creamy whites. Smells funky with some hay, pineapple, sweet golden apple, soft chardonnary barrel and grape with a hint of grain. It’s bitter, grainy, touch of dust, some leather and soily nuts. Thin bodied with high carb and a salivating finish. Better beer than before.
Previous review: 3.5 all the way across. Reviewed on 06SEP12
Just happened to be in town to pick this up!
From the label: "The Lamb is the first release of the Fremont Fermentation Lab, a project of Fremont Brewing created to brew unique small-batch artisan beers, aged in oak and touched by wildness. This saison is brewed with Northwest hops, aged 7 months in oak barrels with Brettanomyces Lambicus to produce pear and apple notes and a distinct but gentle, funky farmhouse character. The Lamb is bottle conditioned and finishes dry and crips. Because Beer Matters!"
Down & Dirty: 2-Row and Wheat malts with Magnum and Cascade hops.
I inquired about the barrels, and was told they are Merlot barrels.
Pours light golden with a solid sheet of fine white foam. Either I’m victim to the power of suggestion, or they hit is spot on with the description here: pears and apples, a hint of wet linen mildew, grass and lemon zest. Flavor initially is dry and woody, with clay like saison yeast flavors, grain, slight bitterness, hints of baking soda and medicinal sharpness. As it warms the merlot tones actually make an appearance, just as the body carries the fullness and silky character a fine merlot has as well. The carb is prickly and moderate with a slick finish. The flavor of the finish is relatively long and holsters some of the barnyard aspects I would like more of up front. Overall the beer is okay, I’d like to hear what the Saison experts out there think of this one. I think the beer was worth the trip, and I’m interested to see how this matures.