Travlr (26070) - Charlotte, North Carolina, USA - JAN 20, 2013
Bottle. Cloudy dark brown color, large brown head with good retention. Aroma of funky dark fruit, prunes, raisins. Taste is softly sour summer fruit, dates, sour cherries. A good example of the style. Benzai (16682) - Oirschot, THE NETHERLANDS, NETHERLANDS - JAN 19, 2013
Sampled from bottle @ RBBWG 2013. Hazy opaque brownish color, medium beige head. Smell and taste sourish, molten plastic, some fruitpeel. Dry finish, low to medium body and carbonation. swanmann (778) - Nompton, Oklahoma, USA - JAN 13, 2013
I’ve had this bottle since about September: Removed the cage from the top and left it on the counter for about 2 minutes and the cork popped itself! The brew was ready to leave the bottle. It pours dark caramel/ chocolate brown with a small amount of sticky tan foam, leaving a little lacing. Aroma is dark fruits, caramel, peach, hay, with some spice and a little booze. The flavor is sweet and sour, very woody with some spice, booze. I never would have guessed lactobacillus, and perhaps the brett has been VERY tamed with a bit of age. VERY well done brew with some depth I can’t really describe, however, some might argue it’s on the less sour side of the classification. It finishes bitter, twangy, with some mild black pepper throatyness. arminjewell (9720) - East Lansing, Michigan, USA - JAN 13, 2013
Pour on tap at the CO rare beer tasting 2012, dark brownish pour with thin to no head, aroma brought notes of slight acetic vinegar notes, some dark fruit, caramel, toffee, hints of funky tones as well, slight lactic note as well, smells pretty nice for the style. Taste is a nice mix of caramel, toffee, nice dark fruits mixing into a bit of acetic that is appropriate, leading into nice lactic and slightly funky notes, finishing fairly tart, a bit thin, but well done. nimbleprop (8750) - SouthWest, Washington, Washington DC, USA - JAN 6, 2013
750ml bottle pours a translucent dark brown with some cloudy, white head. Nose is sweet, grassy, rotten fruit, wood pulp. Flavor is tart, grapefruit, wood pulp, grapefruit pulp. Full, tart finish.
DSG (15237) - Tel Aviv, ISRAEL - JAN 6, 2013
Bottle sample at a tasting at LiBira Pub in Haifa. Thanks eyes_wide_shut and YK23. Cloudy brown with a beige head. Woody and musty aroma with malt, cherries, a bit of candies notes, a vinegar note and pleasant funkiness. Sour flavor with a bit of sweetness, cherries, other fruits, wood, vinous notes and some lactic notes. Rounded mouthfeel. Really good. tomer (3737) - Rishon Le Zion, ISRAEL - JAN 5, 2013
at a tasting, many thanks yk23 and eyes_wide_shut, creamy head, murky dark brown, aroma of rotten oranges, oak, sour bread and cherries, flavour of cherries, red wine, woodiness, olives and dried fruits, long mellow sour aftertaste. Excellent sipping sour. alexsdad06 (10803) - West Chester, Ohio, USA - JAN 3, 2013
750 ml bottle shared by b3shine. Pours a hazy brown color with a small off white head. The aroma has some caramel malt and toasted notes at the base, but this is more tart dark cherry, lactic sourness, mild funk, with a hint of acetic acid. The flavor is in line with other Oud Bruins; tart dark cherry, lactic sourness, mild funk, vinegar with some toasted caramel malt sweetness for some balance. ThreeCats (1002) - ISRAEL - JAN 2, 2013
Dark raisin color with tan head. Aroma of sweet red wine and spice. Taste of upfront sourness good spice. Alcoholic warm palate. Very nice FlacoAlto (4220) - Tucson, Arizona, USA - DEC 31, 2012
A steady pour into my Bruery tulip produces a three finger thick, light amber tinged, dark tan colored head. The beer is a dark brown color that shows a brilliantly clear, concentrated ruby hue when held up to the light. The nose has a sharp acidity to it that is influenced by acetic acid, though this is just about at the right level (meaning fairly low). A deep inspection yields a toasted, dusty, somewhat musty, definitely nutty, and even a touch roasted, malt character. The acidity mixes in with, and accentuates a light fruitiness that leans towards cherries and currants.
Lightly tart tasting from the beginning, through to the finish where it accentuates a hint of roasted, astringent, toasted malt character. Mostly lactic in its sourness, but it has a definite acetic edge to it that adds some spiciness. The finish has a soft nuttiness to it before the hint of roast kicks in. As the beer warms up a bit it starts to pick up some soft malt, caramelized sweetness, which goes a long way towards adding some needed balance to this beer. The body is somewhat light, quite quaffable, though it does have some viscosity to it.
Not bad, enjoyable even, quite clean, and well fermented; my big complaint is that the beer doesn’t have much complexity. It could use a richer malt base, somehow this comes off a bit wan somehow, or it could be more expressive in its wild fermentation character; this is mostly tart, and could certainly use some more earthiness and funkiness.