AustinMilbarge (681) - Denver, Colorado, USA - OCT 12, 2002
UPDATED: MAY 20, 2003 (#0676-2) Strong aroma, strong alcohol taste. Tart/acidic. Unlike any of the other beers New Belgium brews.
Rerate, addition: (#2795-02) This stuff is great. At first, my palate was not developed enough, nor is it still, to fully appreciate this. The tartness is great, not overdone. Fair amount of carbonation. Quickly diminishing head. Almost a champagne mouthfeel. Best of all my girlfriend loves this stuff, so it's never a chore getting her to go to the brewery. joet (2680) - Wilsonville, Oregon, USA - SEP 8, 2002
Berries, spices and apple in the nose. An easy and accessible brew appreciated by all those at the table tonight. Ebbs into apple skins, some sour fruit, a lightly tannic and earthy finish. Wow. gbzia (195) - Cedar Knolls, New Jersey, USA - AUG 30, 2002
I've had all 3 years and they keep getting better. The '02 is still young resembles a lambic. Very tart, oak flavor and low carbonation. Ringo (963) - Loveland, Colorado, USA - AUG 18, 2002
Hands down the best interpretation of a Belgian style by any North American brewer. Right up there with Rodenbach. Sweet/sour, woodsy, vinuous, everything I like in a Belgian sour is here. Very well made. I'm glad that I live near the brewery and can get more any time. Aubrey (3516) - Bellingham, Washington, USA - AUG 17, 2002
UPDATED: MAR 26, 2010 Sweet, sour, acidic and zesty. Brisk and invigorating carbonation with a mouthwatering "zing" to it. Somewhat thin-bodied, but not uncompromising by any means. Vinous, woodsy, and salty. Somewhat alcoholic finish is disguised well behind a wall of flavor. Reminded me of a Rodenbach Grand Cru. Sour couldn’t be so sweet! RERATE, 2002 bottle in 2010: Carbonation mellowed. Time has been good and bad. The good: Aromatic wood in the nose, syrupy-sweet malt base, big sourness. Flavors lingered nicely. Some sea salt notes. Nice vanilla aromas from the wood. The bad: Acetic acid seemed a bit strong. Acidic acid, too.
Shadallion (534) - Sacramento, California, USA - JUL 15, 2002
Long-anticipated example of the hallowed Flemish red ale style. Provacative aroma of raspeberries and passion-fruit. Light body, small effervesence, but HUGE tart acidity. Iron, cidery flavor. Very freshing, and very interesting. Deserving of it's neo-classic status. Ernest (7935) - Boulder, Colorado, USA - JUN 1, 2002
UPDATED: FEB 21, 2011 2011 bottle. Head is initially average sized, frothy, light brown, mostly diminishing. Body is hazy medium to dark amber. Aroma is lightly to moderately malty (toasted grain/nuts), with notes of cherry, sour apple, wood, light notes of vinegar and pineapple. Flavor is moderately sweet, heavily acidic, lightly bitter. Finish is lightly sweet, heavily acidic, moderately bitter, slightly unclean. Medium body, watery texture, lively/fizzy carbonation, moderately to heavily astringent. First re-rate since 2004, can’t believe I haven’t tried this in seven years, especially considering it’s much easier to get now than it was back then. The nose is pretty plain and uneventful...I seem to remember this having all sorts of weirdness going on, but it’s quite dull these days. Not much, if any, wildness in the nose. In the mouth, it’s still as sour as I remember, but there’s a fair bit of bitterness to go along with that, and the aftertaste isn’t very clean. I’m disappointed, I must admit. Not that I was ever a huge fan, but it was a cool, funky sour back in the day. Oh well. Oakes (19681) - Vancouver, British Columbia, CANADA - NOV 4, 2001
Slight haze, chestnut colour, fizzy carbo; deep nose - rich red malts, acid - very true to style. There is a good dose of acidity right off the bat, followed by a heavy tannic influence and light raisin; from there the reddish malt, acidity and wood all bounce around the palte. This is somewhere between the Rodenbach Red and Grand Cru, with a flavour so similar to the Red that you are forced to compare the two, but with a bigger body.