arminjewell (9675) - East Lansing, Michigan, USA - APR 7, 2012
Pour out of bottle, thanks Brandon for the pour! Hazy yellow-orange with big fluffy white head, aroma brought notes of some light bretty pineapple, hints of funk as well with some pepper, biscuity notes, hints of fruit as well. Tate is fairly decent with notes of biscuit, bread and yeast notes, the brett comes through a bit with some pineapple and slight funky notes, touch of other fruit and some white pepper, finishing fairly dry. Not bad. notalush (5878) - Denver, Colorado, USA - APR 6, 2012
Turbid gold pour - frothy lace - nose is strong pineapple, herbal and peppery phenols (white pepper and sage), some background sulphur which ruins things a bit - flavor is dry and herbal, with light peppery and moderate plastic phenols - some light notes of pineapple, peppery, moderate herbal notes - light sulphur, but not nearly as much as in the aroma - flawed, but has potential to become a lot better with later batches. swoopjones (7020) - Buffalo, New York, USA - APR 6, 2012
bottle, straw colored, slightly hazed. bretty bandaid notes, pineapple, saisony yeastiness. Very drinkable, just a little light flavor wise daknole (11049) - Scottsdale, Arizona, USA - APR 1, 2012
Gold pour, loads of fluffy white head. Aroma is tropical noted and nice barnyard funk. Flavor has a hint of vanilla, some tropical fruit, horseblanket notes, earthy flavors. Not bad, a bit overcarbonated. wchesser (2076) - Denver, Colorado, USA - MAR 25, 2012
UPDATED: MAR 29, 2012 Tons of carbonation, maybe too much in my opinion. Nice pineapple aroma from FW house strain and a bit of funk. Not a lot of brett per se though...they say it will develop with cellaring and I have another bottle so we’ll see. Good, not great.
talon1117 (1152) - Fort Collins, Colorado, USA - MAR 24, 2012
The pour is a sparkling gold color with an average, white, fluffy head which is mostly diminishing and leaves some scattered lace. The nose is leafy, tart lemons, slight funk, and some earth. The flavor is similar with faint vanilla, maybe pineapple, leafy and earthy, tart lemons, and grass? The palate is drying, light to medium, slightly creamy, and lively. The finish is grassy, drying, vanilla, and lemons. Fairly boring, just disappointing from a nice brewery. onceblind (9689) - Denver, Colorado, USA - MAR 23, 2012
Tap at Cranknstein. Cloudy light gold with a persistent white head. Big nose of funky Brett and maybe some bacteria, with a whisper of some orange peel. Taste is a little too heavy on the Brett yeast, hard to discern other flavors. But I get a little pale cereal grains and some light citrus under the funkiness. Finishes quite dry and malty and funky.
cubs (10635) - Fort Collins, Colorado, USA - MAR 23, 2012
Tap @ Cranknstein Foco. Cloudy, light yellow orange appearance with a white head. Pretty funky, pineapple, mango, citrusy, a bit musty aroma. Tart, bretty, funky pineapple, tangy citrusy flavor with a fairly dry, estery finish. I enjoyed this one quite a bit. By the way, this is a completely different recipe from their Saison. 3fourths (9347) - Boulder, Colorado, USA - MAR 15, 2012
highly carbonated bottle. hazy, bright and effervescent gold body with a fine-bubbled, soft, lingering white head. waxy, salty, fruity, estery nose (dandelion, unripe kiwi, papaya, with some sort of chive/herb/bell pepper note) with some tingling phenols that appear coupled with the must. soft and smooth approach with tingling, growing acid late, washing the tongue and thinning the body. filmy and pasty late as well, with a lingering tingle of waxy acid complete with mousy red apple flavor (mouse urine smells intoxicating, by the way). my favorite text mentions ethyl capoate as waxy, fatty, fruity, pineapple and green banana, and that seems spot on. but this is a rather minor complaint. the pineapple is there, but it’s definitely the unripe, sour variety, as with the unripe and sour papaya, which again turn to unripe but syrupy/sweet honey, apple, pear, fruitcocktail, you name it, it’s esters all over the place once it washes across the palate. so what to score it? i’m all over the place, actually. it smells of dried fruits and minerals one second, then armpit and cheeserind the next. it certainly becomes more "fatty" and "goaty" as it warms. and there’s a warming sense of alcohol which seems to outweigh the stated 7.2%, but maybe that’s just me.