holdenn (2116) - Chicago, Illinois, USA - MAY 15, 2011
Sampled at FOBAB 2010. Raisin dirty color. Tart fruits grapes red grape juice. Slightly tart some sweetness. Mellowed down tart but good. 8/3/8/3/15
HonkeyBra (4044) - Lemont, Illinois, USA - DEC 14, 2010
Sampled at FoBAB 2010. Pours dark brown with a tan, frothy head. Aroma of caramel, vinegar, red wine. Earth, funk, apparent sourness. Some leather. Flavor has a lot of oak and earthiness, light funk, some sourness. Very vinous. Finishes lightly tart. wedgie9 (2702) - Nashville, Tennessee, USA - DEC 7, 2010
Tasted on draft at FoBAB 2010 under the name Royal Tannin Bomb. Pours hazy brown with an average white head that leaves a solid collar of lace. The nose is caramel malt, citrus, and vanilla oak with sour and funky vinegar, and some very vinous notes as well. The flavor is oaky vanilla with citrus, vinegar, grapes, and a red wine finish similar to a young red Burgundy. The body is medium with average carbonation and a long sour and funky red wine finish that (surprise, surprise) is rather tannic. BOLTZ7555 (3027) - Phoenix, Arizona, USA - DEC 1, 2010
Sampled at GABF ’10. Looked somewhat like a black IPA in appearance, dark but not ominous, with a light tan head. Aroma is tart with notes of oak, funk, cherry skin, and red wine. Flavor shows lots of fruitiness with cherry, plum, and maybe some grape...quite acidic and sharp. Brett definitely adds complexity to this one. Get a decent amount from the Bordeaux barrel. First black saison I’ve tried and definitely interesting enough of a style to explore further. Dickinsonbeer (5074) - Hoboken, New Jersey, USA - NOV 22, 2010
GABF 2010. Pours a near black with a fizzy head. Aroma is tart woody, big funk, fruity, woody, earthy, red-wine character, sour cherry, brett, and some tartness. Flavor is more fruity, red wine, wood, oak, earth, leather, sour cherry, cherry pit, cyanide, plum, toast, burnt ashy notes, light sour cherry covered with chocolate, phenolic, with a touch of plastic, similar to my dark saison with brett, but this one is a bit more messy and still has time to go to get more refined. Needs just a bit more age- 6-12 months.
deyholla (12033) - Minneapolis, Minnesota, USA - NOV 17, 2010
Sampled from the tap at 2010 FOBAB. Poured near black with a bubbly light brown head that dissipated slowly to the edges. Aroma was vinous with tart read fruits and a nice wine finish. Flavor began smooth with dark notes but light fruit comes in with growing vinous notes that finished with dry red wine note. pantanap (3366) - Chicago, Illinois, USA - NOV 17, 2010
sampled at FOBAB 2010, 3rd sample of the day.... murky dark cola brown pour with a soapy off-white head... aroma of soft to medium bourbon tones with accomodating mild red fruitiness from the bordeaux barre. slightly sour and acidic... flavors followed suit with an adequate sour acidity . slightly woody with more of a red fruit compoanent. earthy finish to cap things off. nice. phaleslu (10553) - Cincinnati, Ohio, USA - NOV 16, 2010
Draft sample at FOBAB 2010; listed under the name Royal Tannin Bomb. Pours a cloudy golden-brown color with a big tan head. The name is appropriate, as a lot of tannins complement notes of earth, red wine grapes, oak, funk, and cherries. Medium-bodied, with a dry, sour mouthfeel and average carbonation. Sourness is not overpowering, and the berry notes are really nice. Nice beer. SrSilliGose (3331) - pouring bus, New Brunswick, CANADA - NOV 13, 2010
Tap at FOBAB 2010. lotta sharp plum skin cherry skin tannins. dry. oaky. AWEsome beer. BBB63 (6557) - La Porte, Indiana, USA - NOV 12, 2010
FoBAB 2010 (aka Royal Tannin Bomb): Deep brown with amber and golden highlights, nice lasting off-white head. The aroma has notes of brown, biscuity and nutty malts, tannic oak, red grape juice, some light earthy funk, hint of butterscotch and flowery spices. The taste has a bit of initial sweet malts but those are quickly brushed to the side by acidic grape and tannic oak. Finishes with a touch of charred wood, slight brettanomyces funk and dusty rustic earthy tones and a hint of clove and cardamom spice for good measure. The mouth feel is sort of neat, a bit oily and soft but then there is a refreshing acidic sourness around the edges before leading off to a jaw locking tannic dryness (yep Tannin Bomb 4 sure). I love a lot of the components but still feel this brew as room to grow and mature. Not really sure of the sourness is more a product of the wine barrel or the brett yeast?