deyholla (11505) - Minneapolis, Minnesota, USA - NOV 9, 2010
Sampled from the tap at 2010 FOBAB. Poured a hazy gold with a white head that dissipated to the edges. Aroma had a soft pear note with a slight tart backing a hint of funk, particularly barnyard. Flavor was very thin with a slight pear note and a slight tart and dry finish. There was a slight nice funk note. phaleslu (10104) - Cincinnati, Ohio, USA - NOV 16, 2010
Draft sample at FOBAB 2010. Pours a cloudy gold color with a big off-white head. This was strongly recommended by stevemastny, who claims it is one of his favorite beers even though he does not generally like sours. It is a mild sour, I’ll give him that. Notes of pears, pale malts, salt, soap, minerals, funk, and bread. Soft carbonation and a soap bubble mouthfeel and light body. Steve said they were having some tap issues, which may have caused this to be over-carbonated and soapy when it otherwise would not have been so. I’ll have to revisit this sometime if I get a chance; it has promise and some cool things going on, but definitely seemed a little off. TheAlum (7164) - Aurora, Illinois, USA - NOV 10, 2010
Sampled at FoBAB 2010 (Chicago, IL). Pours a hazy golden straw hue, big whitish head big and laces fairly well. Aromas are crisp cereal bready grains, pear, citrusy lemon, dusty funk, nice. Initial is very gossamer, bready cereal grains, touches of pear, light citrus, mellow tartness, dry funky brett. Finish is dry, mellow pear fruity feel. Mellow, a bit green around the edges, could definitely benefit from some more barrel time, perhaps some more fermentables. A gentle wild ale, lighter complexity, more subtle sourness, and dulled fruity qualities. Decent bretty dryness and horseblanket. Hopefully, another barrel lurks to age longer. Cornfield (5570) - Oak Forest, Illinois, USA - MAR 11, 2014
F0BAB 2010: This p0ured a cl0udy g0lden b0dy with a sizable f0amy head. The ar0ma had a fuzzy pear smell al0ng with s0me wheaty tartness. The flav0r was a bit thin, a light fruitiness and little else. 0kay. HonkeyBra (4044) - Lemont, Illinois, USA - NOV 10, 2010
Sampled at FoBAB 2010. Hazy golden pour with white head. Aroma of light funk and pears. Flavor is medium pear sweetness with a bit of funk and hay, slight herbal tea notes. Generally missing the nice bitterness that makes me love the original. Fairly dry in the finish. Hopefully will revisit this in the future.
drewbeerme (3920) - Chicago, Illinois, USA - JAN 2, 2011
at FOBAB. pours hazy gold with white head. nose is medicinal and musty. flavors are musty, medicinal, hay, some Brett, but this is really odd stuff. not a fan. chibuck (3513) - Chicago, Illinois, USA - MAR 29, 2011
On tap at Fobab...A hazy gold, hint of peach. light foam and lacing....A light aroma of pears, oak, reminds me of wine, not funky at all, a wild?...A pretty boring taste, really reminds me of a sweetly sweeter regular gossamer with a slight tart finish. The regular gossamer is not very good, this is a slight improvement, not enough to make it something to drink though NobleSquirrel (3438) - Chicago, Illinois, USA - NOV 11, 2010
Draft at FoBAB 8. Pours a hazy golden with a greenish tint. Nose is obvious pears and the bready gossamer, along with Brett funk. In discussing, I think we agreed that they should have went with Brett C instead of B. A bit rustic and mustic with a light acidity to it in the nose. On taste, the pears do come out and offer a fruity note. More funk as well. Could use more time and different Brett. Still, a fun beer. SrSilliGose (3330) - pouring bus, New Brunswick, CANADA - NOV 12, 2010
tap at FOBAB. swell like hippies, mineral water, neat sea salt. pears. light earthy, minerally, fresh salt water funk. neat. wedgie9 (2702) - Nashville, Tennessee, USA - DEC 7, 2010
Tasted on draft at FoBAB. Pours a hazy yellow with a thin white head that leaves nothing more than a thin lace collar. The nose is sweet pear with light cinnamon and some wheat. The flavor is very light with pear, cinnamon, and a lightly tart wheat flavor. The body is light with average carbonation and a short cinnamon finish with some drying tannin.