islay (3115) - Minneapolis, Minnesota, USA - OCT 15, 2017 ragesaq (72) - Arizona, USA - MAR 7, 2011
4.6 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 5/5 OVERALL 18/20
This beer is incredible. Every time I open a bottle it gets better and better.
It starts off with a huge foamy pour not totally unlike orval. The aroma and flavor are a nice quad base with some dark fruit and rummy notes and then moves on to a big brett character with pineapple and ripe fruit and finishes with a Belgian yeast character softened by a nice french oak influence.
This beer is an amazing display of a balanced, integrated beer with great flavor components that don’t step on each other, but instead compliment wonderfully.
Tiny pour from a bottle at a tasting. Consumed on 9-23-17. Pours a medium brown to very dark amber. Tart, malty, diaper aroma. Bretty, tart, lemon, lime, malty taste. Undercarbonated and aqueous. I had another small pour from the bottom of the bottle, and it was better. I’m told this was several years old and I believe well past its prime. 184.108.40.206.12=>2.9 GRM (4241) - Aylmer, Quebec, CANADA - JUL 10, 2017
Brown bottle, 750 ml, savoured on October 14 2016; eye: dark brown, semi-opaque, minuscule ring of greyish head, slight lacing; nose: Brettanomyces yeast, malt, caramel; mouth: Brettanomyces yeast, malt, caramel, finale in Brettanomyces yeast with presence of acidity, full body, below-average carbonation, lightly sweet, slick texture; overall: fine
Lubiere (14262) - Ottawa, Ontario, CANADA - OCT 14, 2016
Bouteille brune, 750 ml, savourée le 14 octobre 2016; œil : brun foncé, semi-opaque, minuscule anneau de mousse grisâtre, très légère dentelle; nez : levure Brettanomyces, malt, caramel; bouche : levure Brettanomyces, malt, caramel, finale en levure Brettanomyces avec présence d’acidité, corsée, carbonatation sous la moyenne, légèrement sucrée, texture coulante; en résumé : bien
A clear dark reddish brown ale with a thin mocha head. In aroma, sweet caramel malt with light acidity, light Brett, light cork, nice and complex. In mouth, a nice caramel malt with light Brett, light lactic notes, light cork, ground cherries, nice and complex. Bottle at Big Matt’s Eclipse tasting. burg326 (5630) - Florida, USA - SEP 17, 2016
Poured a murky brown, aromas of vinegar, light acid and sour dark fruit. Flavors are the same thanks Dave SurlyFan85 (13) - - NOV 5, 2014
A very interesting beer indeed. Funky smell, sweet but strange smells. Reminds me of wine in some aspects A complex, different, flavorful, interesting beer. I have had the bottle in my cellar for 2- 2 1/2 years. Solid offering!
slowrunner77 (13206) - Reno, Nevada, USA - OCT 4, 2014
"aroma woodsy vanilla, a hint of odd citrus (pineapple?) a touch of the farmhouse (brett), some malt. smooth but prickly carbonation. nice looking dark reddish-brown color. very complex flavor. contemplative. brett a touch more in the flavor. solid." tectactoe (3125) - Michigan, USA - AUG 28, 2014
Bottle: Thanks, Jeff. Deep, deep, burnt-brown body. Nearly black. Thick, lasting, foamy tan head up above. Chunky lacing all over the glass. Aroma is enigmatic. Mild vague fruit, floral notes, cocoa powder, vanilla extract, bruised plums, dates, black licorice, dry oak, sage, light coriander, moldy hay, cheesecloth funk, musty cotton, barnyard... Very complex but strange at the same time. Flavor profile is even more baffling. Not very good, either. Harsh roast, bitter cacao, no sourness at all. Earth, dirt, overbearing anise/licorice, perfume, botanical florals, rotten cherry fruit, mildew laced wood, sweaty & funky cheese rind, horseblanket, musty cellar floor, old pineapple brettanomyces finish. Lack of balance or coherence. The pungent, heavy perfume notes mix with the funk from the Brett & deliver one of the most awkward & harsh aftertastes I’ve ever tasted. Not a good beer. GarrettB (1693) - San Diego, California, USA - AUG 16, 2014
December 30th, 2012 - Here’s one of those embarrassing moments where you declare out loud that something is weird or strange, but on the inside you really dig it. In the beer world this might be our "beer kinks" and the O’Dell Saboteur is one. It takes awhile to get to the nose, thanks to the defensive wall of cappuccino foam colored head between me and the dark, dark brown liquid. For a Brett beer (and maybe the secondary fermentation has something to do with this?) the smell is not especially sour. A strong cedar tang hints at the Brett, alongside a heavy, savory and umami rich smell of soy sauce. Black and white pepper add some spiced accents, and the smooth, buttery flavor of crushed walnuts rounds out the aroma. A few sniffs deeper, though, and I get a whiff if aged cigars - unsmoked, but old, and filled with that pleasant smell that one gets walking into a store’s humidor. The flavor is a close relation to the smell. A bubbly and light palate plays with the tongue, and brings flavors of soy sauce, Coca-cola, red grapes, more black pepper, teriyaki marinade, mesquite wood chips and a high, tangy acidity that’s anything but "barnyard" or "horse blanket." Yes, it’s weird, and strange, but I absolutely enjoyed this curious beer as it sabotaged my more polite senses and preferences for the more mainstream stuff. Bacterial (3074) - Twin Cities, Minnesota, USA - JUL 11, 2014
Bottle that is a year or three old from my cellar. Age did not help this mess. Light brown pour with a massive offwhite head. Smoky, rancid, oak taste. Ugh. Slightly better than CIB. mcberko (19869) - Vancouver, British Columbia, CANADA - JAN 10, 2014
750mL bottle, sent from mista (thanks a lot, Geoff), pours a deep dark brownish mahogany with a small beige head. Nose brings out notes of oak, dark soured fruits, and wood. Flavour brings out loads of wet wood, lightly tart dark fruits, and light brett. The brett isn’t as prominent as I thought it would be, but it’s quite woody and dry. Very nice flavours, despite the prominent brett. Carbonation is rather gentle. Great stuff.