RATINGS: 71   WEIGHTED AVG: 3.01/5   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
COMMERCIAL DESCRIPTION
Morpho - USDA ORGANIC An organic ale brewed with organic two-row and wheat malt, organic yerba mate, organic hibiscus flowers, and organic bay leaves. The yerba mate provides a natural source of caffeine equal to 1/2 of a cup of coffee per 12-ounce bottle. A limited release collaboration with Mill Valley Beerworks. Alcohol by Volume: 6.0% Bitterness: 0 IBU Caffeine Content: 60 mg (per 12-ounce bottle)

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ngeunit1's rating

3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
ngeunit1 (1555) - Waltham, Massachusetts, USA - NOV 19, 2012
A - Pours a clear red-orange with a finger of frothy, slightly pinkish head. The head fades down fairly quickly leaving behind some nice lacing. S - Aroma is a mix of sweet caramel malts, yerba mate, hibiscus, bay leaf, other spices, lemon zest, and a bit of other fruity esters. T - Starts off with a mix of sweet caramel malts with some hibiscus, lemon zest, and yerba mate. Through the middle, some bay leaf and other spices some through with some more herbs and a bit of honey. The finish is a mix of sweet bready malts, hibiscus, yerba mate, lemon zest, spices, and some fruity esters. M - Medium bodied with moderate carbonation. Feels smooth with a sweet and herby finish. D - Very drinkable. Nice balanced beed. The herbs and yerba add some nice complexity without being overpowered.


3.6
Oakes (18543) - Vancouver, British Columbia, CANADA - OCT 15, 2017
@Woods Oakland. Red, smells like glogg. Cinnamon, light berry, tart...ok this is a lot of fun. If you like glogg.

2.9
mcberko (18583) - Vancouver, British Columbia, CANADA - AUG 27, 2017
On tap at Woods Bar & Brewery, pours a clear copper with a small beige head. Aroma is fairly tart, with lots of floral hibiscus notes and some tart citrus. Flavour is similar, with plenty of hibiscus notes upfront, followed by floral and citrus. Very hibiscus-y, finishing fruity and lightly tart. Decent.

3.1
nickd717 (4841) - San Francisco, California, USA - MAY 28, 2017
Draft at Woods Island Club. Deep mostly clear maroon with a lasting white head. Aroma is very herbal, tea, red berries, vinous notes, lemongrass. Flavor has tart berries especially of the cran variety, sweet sangria notes, herbal hopless finish. Medium light feel, medium plus carbonation. Unique, but only OK.

3.7
ffbot (433) - Oakland, California, USA - MAY 1, 2017
Pour is a clear red coloring. Smells of herbal qualities, yerba mate, slight spice. Taste is herbal and complex, very balanced and fruity. Interesting but not one to drink again probably

3.1
RobertDale (6755) - Lansing, Kansas, USA - FEB 23, 2017
On tap at Woods Bar & Brewery. Comes a clear reddish gold with a small white head. Aroma of floral and malt. Taste is malt, caramel, floral, and spice. Interesting.

2.2
DSG (15119) - Tel Aviv, ISRAEL - FEB 21, 2017
[1/27/17] Draught at Woods Bar & Brewery in Oakland. Clear amber. Very spicy aroma. Butter, caramel, sweet, butterscotch, candy, fruitiness, spice.

3.4
rouhlas (3736) - Thessaloniki, GREECE - FEB 14, 2017
From tap at Woods Bar, Oakland, as Morpho. Clear ruby red color with off white head. Malty, hoppy and yeasty aroma, grainy, bread, caramel, floral, herbal, veggie, red fruits. Sweet and light bitter taste. Medium oily body with soft carbonation.

2.8
djd07 (15342) - Houston, Texas, USA - JAN 29, 2017
On tap at the brewery. Pours a clear pink orange with small white head that diminishes to nothing. The aroma is strong floral, hibiscus, herbs. Medium body, similar flavors to nose, dry finish, decebt,

3.8
Marheb (6037) - San Diego, California, USA - JAN 19, 2017
(En fût à Woods Cervecería): Une bonne infusion de fleurs d’hibiscus, de la cerise, une corps protéiné, entier mais aérien et digeste.

3.7
j12601 (13035) - Poughkeepsie, New York, USA - FEB 14, 2016
On tap at the brewery. Pours a faintly hazed amber with a thin white head. Floral and herbal on the nose. Medium-bodied, soft floral and herbal notes. Herbal woody bitterness into the finish.


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