jackl (8286) - Minneapolis, Minnesota, USA - JUN 12, 2017 Cmax (8) - - FEB 1, 2014
0.7 AROMA 1/10 APPEARANCE 1/5 TASTE 1/10 PALATE 1/5 OVERALL 3/20
Pours dark and stinky. Smells like that rotten meat between your teeth when you floss, but watered down. Has the scent of fresh asphalt. Says wild yeast and Brettanomyces on the bottle but is hardly sour. If you're into seriously funky 'sours' buy this.
Sample @ Charleston Brewvival, 2015. Deep amber pour with a small head. Mellow roasted malts. Soft forest fruits and caramel-dipped wood. Leafy and sort of dry. Toasty grain. More dark fruits. Gentle biscuit body. Nicely done. UncleKorm (1335) - Colorado Springs, Colorado, USA - JUN 11, 2017
Bottle poured a clear brown hue w/ a small off-white head diminishing to ring. Mild coffee roast and bretty aromas. Initial flavor is light sweet w/ a light sour finish. Tastes are toffee, toast, farm house funk, and almond skins. Light bodied.
---Rated via Beer Buddy for iPhone anders37 (26878) - Malmö, SWEDEN - FEB 24, 2017
Draft @ Rincon Valley Tap Room & Bottle Shop, Santa Rosa, CA. Pours a hazy amber color with a small off-white head. Has a fruity malty sour tart caramel aroma. Fruity malty spicy yeasty sour caramel flavor. Has a fruity malty sour caramel finish with weak yeasty hints. Radek Kliber (7470) - Toronto (Can) Krotoszyn (Pol), POLAND - DEC 7, 2016
Where and how: tasting @ Volo (batch 8) WeeHeavySD (3387) - Portland, Oregon, USA - NOV 24, 2016
Aroma: currants with tartness on sides, soft mellow behind. Pleasant enough. 7+
Top: medium lighter crown with lace marked on glass
Base: hazy light brown/brown.
Palate : thin bodied, lighter carbonation.
Taste: smooth, front was a bit metallic. Chewy mid, thinner walls. Bready.
750ml bottle, Batch 9. The aroma is excellent and complex. Funky nose. Flavor is less interesting, the farmhouse funk is the best part of both.
Garrold (5501) - Sheffield, South Yorkshire, ENGLAND - SEP 21, 2016
Bottle. Crafty Bottle, Lincoln. Batch 8. 2.9%. Dark, coppery, ruby red. Soft haze. Thin, dense, lacing, pale beige head. Handsome beer. Nose has super tangy, vine fruit rich, toasted sweet teacake. Some unripe stone fruit. Sour, yeasty twang. As it warms there’s some welcome, nutty sweetness. Taste is more sour and twangy. Very light body. Lightly sour, vinous finish. Decent mild, although it lacks a bit of nutty or chocolatey sweetness. danlo (3176) - Darlington, Durham, ENGLAND - SEP 13, 2016
1 pt 9.4 fl oz bottle from Master of Malt. 2.9%, Batch #8 - 04.16.2015. Lively on opening, pours a ruby-brown amber colour with a large foamy tan head leaving some spotty lacing. Aroma of malt, grains, roast & berry fruit notes, with some yeasty funk. Taste is juicy berry fruit, roasty malt, plus some tartness & funk alongside chocolate, biscuit, and mild bitterness. Light bodied, fine carbonation, mild dry tangy sour fruity finish. Nicely drinkable. RasmusOtt (2841) - Aarhus, DENMARK - MAY 10, 2016
Bottle thanks to Maxi. Pours hazy brown with a beige head. Aroma of caramel malt, light smoke, floral notes, earthy notes, sweet tobacco, milky tartness and slight schwartsbier malt. The taste has that same malty base with some bitter nuts tart lactic notes, tobacco, salt and earthy notes. Different indeed and something you don’t taste often. drsandman (1587) - New York, USA - MAY 7, 2016
Batch #8. Pours a deep Amber, toffee head. Aroma is basement funk, earth, coffee, malt, prune. Flavor is dry Texas hill country, malt, light bitter coffee, light sour finish. wombat23 (1662) - Texas, USA - APR 3, 2016
Shared 25.4 oz. bottle. Batch #9. ABV 2.9%. Pours a hazy brown with a light beige head. Aroma is vinous and tart, with some funk and very faint smoke. Taste is again vinous and tart, similar to a sour red/brown but not as intense. There is also a second completely different layer of roasted malt, with coffee notes and faint smoke, similar to a porter. Add in the wild yeast and you’ve got the makings of a rather strange concoction. It’s not bad, and it could be consumed in large quantities, but I’m not sure that’s something I’d want to do.