ciocanelu (2802) - Timisoara, ROMANIA - SEP 19, 2017
On tap at Beavertown Extravaganza. Aroma has musty wood barrel and fermented fruits. Taste has tart fermented cherries, bitter fruit pits and rustic wood notes. moldovan9807 (449) - Oradea, ROMANIA - SEP 17, 2017
. Aroma is woody, oaky with lots of sour red fruits notes and brett/yeasty notes. In taste medium sour with nice fruity sweetness at the end. Oily and smooth, dry finish. jercraigs (10651) - Toronto, Ontario, CANADA - SEP 2, 2017
2017-08-25. Red brown body very small beige head. 3+ Aroma has lovely fruit character. Grape with a hint of cherry. 7+ Flavour is quite fruity, nice grape character, lightly vinous. Drying finish. Smooth average bodied palate, soft carbonation, suits it. 3+ Very interesting. 7/3-4/7-8/3/15-16 Bottle, 2014 vintage at birreria Volo, Toronto. Alengrin (5561) - BELGIUM - JUN 24, 2017
Vintage 37.5 cl bottle of three years old, with ABV of 8.4% rather than the 6.7% given here, perhaps the recipe has been changed meanwhile? Anyway, this is Loverbeer’s tribute to Flemish ’oud bruin’, the brown / red, at least partially barrel aged sour ales indigenous to the south of Flanders; contains wheat, in contrast to the traditional Flemish sours (though Rodenbach is known to contain corn, at least nowadays). Opens with a bang and a lot of smoke, but no gushing. Medium thick, irregularly shaped, pale cream beige coloured, bubbly head quickly dissappearing in the middle but well-retaining around the edge, over a mahogany-bronze beer with warm ruddy red hue, translucent but hazy, very similar in appearance to e.g. a Rodenbach Vintage. Aroma of overripe gooseberry, fresh fig, fermenting apples, balsamico and sherry vinegar, redcurrant, caramel, some ’old furniture’ wood in the background, old and very dry red wine, hints of pickled beetroot, dust, cold tea, dried out blue cheese, old mouldy nut shells - very convincingly ’oud bruin’, in all. Same in the mouth: lots of fruity esters, sweetish in its core but completely embedded in drying sourness, with impressions varying from red apple peel and blue grape over redcurrant and blackberries to the wryness of unripe stonefruit, drenched in a sherry vinegar-like acidity - though I hasten to add that this acidity remains altogether fairly soft, with a drying effect rather than anything puckering. The wheat seems to accentuate the sour character rather well and matches nicely with the caramelly barley malt core, which works agains the wheat in softening the sourness, so that everything comes to balance. Meanwhile redcurrant-, unripe grape- and yellow plum-like sourness continues to dry the mouth, leading to a quenching, fairly complex finish in which the malty ’underground’ and the fruit tartness are accompanied by a lovely tannic woodiness, quite outspoken in the end, actually tasting like old furniture as it were; an earthy, late hop bitterish touch brings things to closure, along with an afterglow of warming, sherry-like alcohol. A first, brief glimpse of onsetting oxidation seems to appear retronasally but very shallowly so and not disturbing at all - in fact making things more interesting. A balsamic vinegar-ish flavour lingers after swallowing. I’ve seen many non-Flemish attempts at this style pass by, some classically oriented and true to the originals like this one, some more experimental, but in the majority of the cases, the acidity is too much on the sharp and puckering side and insufficiently backed by a rounded malt body. These issues are not under discussion here: this one has clearly understood the essence, complexity and fragile balance of authentic ’oud bruin’ (or rather ’Vlaams rood’ but I won’t open that discussion here). This is a lovely example, with some bitterish balsamico-like notes adding some complexity, an outspoken ’old wood’ character and the perfect amount of sourness for this style; glad I found this as a vintage from 2014, I have a suspicion that some years of cellaring did this beer good. In any case: textbook example of the style, even though made in northern Italy. Perhaps a bit too classic, though: connecting a beer like this to the indigenous Italian wine culture in some or other way, like several other Italian craft brewers have done, may lead to even further greatness... carlom (72) - ITALY - JUN 4, 2017
colore ambrato scuro, schiuma praticamente assente.Al naso note acide unite a vaniglia, uvetta, prugna e ciliegia.Al palato prime note acide seguite dalla dolcezza della ciliegia e della vaniglia, astringente e liquorosa.Una birra con un bouquet complesso ma comunque gradevole e facile da bere.
mkel07 (6216) - Brisbane, AUSTRALIA - MAY 13, 2017
300417. This is my first beer from LoverBeer-I have seen a few bottles around the place and have shied away from them because they are so expensive. I took the chance to have this on tap at Brewski. Tart, bitter, sour, malty and salty. A weird but wonderful combination. Korcz (3389) - Warsaw, POLAND - APR 17, 2017
Backlog, ocena przepisana z untappd, w ramach uzupełniania profilu na ratebeer. sokuzs1 (1472) - POLAND - FEB 27, 2017
Aroma: caramel, raisins, grapes, slightly acidic, figs, red fruits
Taste: moderate sour, light sweet, caramel, grapes, figs, red fruits, raisins lello4ever (1123) - ITALY - JAN 21, 2017
UPDATED: JAN 21, 2017 Discreta acida con un buon passaggio in botte che dà quel sapore vinoso. Acidula senza picchi. ludos68 (59) - - JAN 21, 2017
Birra ambrata tendente al marrone. Note acide (lattiche), aspre (uva, ribes, amarena), dolci (ciliegia, uva passa) invadono il naso. In bocca le note acide e dolci si alternano rendendo la bevuta armonica e godibilissima.