overall
98
94
style
RATINGS: 104   WEIGHTED AVG: 3.81/5   SEASONAL: Special   EST. CALORIES: 210   ABV: 7%
COMMERCIAL DESCRIPTION
We took our Razz wheat and soured it with B. Lambicus, Pediocaccus, and Lactobacilious it was then blended with our Organic Honey Nut Brown. Then blend was keg conditioned for 6 months allowing the wild yeast and bacteria to gorge themselves on the sugar rich nut brown portion of the blend. This beer is ripe with complexities including a fruity, musty, beady, and leathery nose and a light caramel covered raspberry flavor that finishes very tart and semi dry.

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fiver29's rating

4.4
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 17/20
fiver29 (1112) - Cleveland, Ohio, USA - JUL 28, 2012
Huge thanks to Mike for picking this gem up. Bottle pours a murky brownish color with white head. Aroma is amazing. Ripe raspberry, funk, leather, barn. High carbonation adds to complex mouthfeel. Flavor matches the nose and exceeds expectations. The funk and ripe raspberry flavor mingles with a touch of sweetness and tartness that makes this a fantastic brew. I can’t wait to try more from this place. Just awesome.


3.5
mR_fr0g (13509) - Hertfordshire, ENGLAND - MAY 16, 2017
Keg at Ratebeer Best Beer Festival. 31/01/2016. A reddy /brown/ onion coloured pour. Aroma i start raspberry, spicy vinegary, forest fruits. Flavour is composed of brown bready malts, tart fresh raspberry, blackberry. Palate is citric acid, highish carbonation, tangy finish.

3.8
beernbourbon (1600) - Glendale, Arizona, USA - JAN 21, 2017
Bottle from Ray, thanks! Pour is cloudy reddish brown with a small white head. Aroma and flavor are raspberry And sour brown wood. Jammy. Lovely.

4
Prufrockstar (2259) - Moscow, Idaho, USA - DEC 4, 2016
Thanks to Roger for sharing this 2012 staff release bottle. Dark brown pour. Great blend of dark fruit, leather, bread, light chocolate, hints of acetone, assertively tart but not at all unpleasant; light-to-moderate sweetness, somewhat earthy. Love the interplay between the malt-driven aspects and the sour-fruit aspect. Overall: very nice.

3.9
SHIG (4964) - Wasilla, Alaska, USA - SEP 7, 2016
Draft at RB Best Fest 16: Poured a maroon with off white head. Aroma is sour tart fruit. Taste is acidic tart fruit, some soft malts that keep it from being one dimensional.

3.7
Theydon_Bois (20628) - Hazlemere, the lower Xhitlerns, Buckinghamshire, ENGLAND - JUN 13, 2016
Keg at RB Best, 31/01/16. Reddish amber with a decent beige cap. Nose is tarte berry fruit, funk, brett ping, light must, red berry drizzle. Taste comprises tarte red berry sherbets, damp straw, funk, soured raspberries. Medium bodied, fine carbonation, light acidic pinch in the close. Decent sour.

3.9
BuckeyeBoy (8476) - Boise, Idaho, USA - MAR 20, 2016
Pour at ratebeer festival. pours out a amber color topped with a small head. nose is big raspberry jam sweetness some wood and a tartness. taste is more of the heavy raspberries a nice pucker tartness with the sweet jam.

3.8
vtafro (7444) - Wayne, New Jersey, USA - MAR 11, 2016
Pour at EBF. Bruce pour with some head. Light brett, lacto, fruit, raspberries, sweet and tart aromas. Flavor are full raspberry sours, lacto, brett, sweet fruit and oak tones.

3.8
rodenbach99 (4678) - Longueuil, Quebec, CANADA - MAR 9, 2016
Style et résumé: Superbe nut brown ale avec framboise fermentée sur des lacto, pedico et lambicus.
Comment: EBF Boston 2016.
Portrait: Une robe ambrée avec une mousse épaisse blanche. Un nez fruité avec une touche de framboise et beaucoup de levure sauvages. Une bouche sèche et acidulé avec des saveurs boisées et fruitées. Facile à boire.
Note: 8/10

4.1
SlovakSniper (5561) - Candiac, Quebec, CANADA - FEB 14, 2016
Belle couverture maltée déposée sur les fruits acidulés et mangés par les bonnes bactéries. Framboises, effet lactique, vibrants fruits, caramel latent, très fruité, boisé suret, finale sèche. Extrême buvabilité. Excellente. J’ai ai même pris deux échantillons.

3.8
DSG (15237) - Tel Aviv, ISRAEL - FEB 13, 2016
[1/31/16] Draught sample at RateBeer Best festival in Santa Rosa. Dark reddish brown. Tons of jammy berries, lacto, some caramel, wood.


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