Ambro206 (362) - ITALY - SEP 11, 2014
Ottima sour beer. L’acidità tipica dello stile è fantasticamente bilanciata dalla perfetta maltazione che dona a questa birra aromi fruttati e caramellati. Glouglouburp (6103) - Montreal, Quebec, CANADA - DEC 30, 2010
In short: A very earthy and leathery Flemish Sour style ale. Interesting brew.TaktikMTL (7733) - Montréal, Quebec, CANADA - DEC 14, 2010
How: Tap at brewpub
The look: Cloudy light burgundy body topped by a beige ring of foam
In long: Nose is dirty barn and horse saddle. Taste is very earthy/dirty, tree bark, walnuts, leather, sour cherry skin, walnut, some fudge. This was anything but clean but I found myself enjoying this beer more than I thought. Marriage at Cana is when Jesus turned water into wine. But I’d be a lot more impressed if he had have turned water into not getting nailed to a cross.
En fût. Verre de dégustation directement à la brasserie. Arôme: Légère odeur de fruits sûrette. Apparence: La couleur est ambrée-brunâtre opaque. Présence d’un mince col mousseux et d’une fine dentelle sur le verre. Saveur: Léger goût de cerises sûrette avec une pointe sucrée. Durée moyenne de l’arrière goût. Palette: Le corps est moyen avec une texture légèrement vineuse. Moyenne effervescence en bouche. Arrière goût légèrement fruité. (Rating #3402) Fred82 (2311) - Québec City, Quebec, CANADA - OCT 25, 2010
On tap at brewpub’s 4th anniversary.MartinT (9795) - Montreal, Quebec, CANADA - OCT 17, 2010
Appearance : Hazy pale peach-colored.
Aroma : Barnyard and stinky feets. Fruity, leathery and earthy.
Taste : Leather and fruits with brett. Some rubbery phenols. Finish fruity and earthy. long finish. Light tartness.
Overall : Nice experiment but not as complex as the good examples of the style. This is usually not my favourite style but in this case I found it rather palatable. Perhaps it was a bit weak compared to the better examples.
My Bottom Line:
Woodsy brettanomyces evolves into cranberries, as prickly carbonation carries this Flemish Red Ale into a finale of lenient tartness and dryness.
Further Personal Perceptions:
-A ring of foam crowns the brownish dark red.
-Celery salt was identifiable in the aroma, but I get the impression the server involuntarily added a few crystals to the side of the glass when working on a cheese plate...
-The flavor profile may be linear, but the brew is cohesive and quite flavorful if you like brettanomyces.
-This is a rather "clean" brett profile, if that makes any sense. It seems to have come from a sterile lab, not an environment which can harbor bacterial elements.
On tap at the brewpub.