overall
95
99
style
RATINGS: 20   MEAN: 3.83/5.0   WEIGHTED AVG: 3.69/5   SEASONAL: Special   EST. CALORIES: 228   ABV: 7.6%
COMMERCIAL DESCRIPTION
Bière de Garde refermented with Brettanomyces.

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3.4
MrTipple (6424) - London, Greater London, ENGLAND - NOV 5, 2017
Sweet oak, grain and cereal malts, dark, dried fruits, raisins, prunes. Hazy gold, medium, creamy, off-white head. Heavy sweet. More dark grain malts, caramel, molasses, soft carbonation, medium bodied. Alright, not very pronounced on brett. Keg at GABF17, Denver.

4
sinfull (1798) - Brooklyn, New York, USA - OCT 31, 2017
UPDATED: NOV 5, 2017 Cloudy, Amber color. Big , white head. Aroma of caramel malt, yeasts, spices, grape must. Sweet , yeasty taste with semidry finish

3.7
Capa (3433) - Kitsap, Washington, USA - OCT 17, 2017
Medium deep copper with a white head. Sweet fruits, candied fruit, tropical notes, floral Brett, citrus, light funk. Medium bodied. Nice.

4
gripweed57 (2854) - Hamilton Square, New Jersey, USA - OCT 17, 2017
750 ml corked and crowned bottle. Hazy orange copper color. Small creamy beige head. Sweet fruity malt nose has a subtle element of earthy funk. Upfront flavor has a toasted malt and yeasty character. Slightly sweet citrus notes with hints of honey and bubblegum. Spicy, dry, earthy notes in finish. The Brettanomyces prescence is subtle yet effective.

3.8
rajendra82 (1102) - Alpharetta, Georgia, USA - OCT 15, 2017
From the classy looking bomber, the beer poured cloudy golden in color, with a steady stream of fine bubbles feeding a three finger thick head. The aroma was bready with overtones of peach. The brett funk was lurking in the background in the smell. The taste was not a complex as I expected. The first impression was that of sweetness from pale malt and candi sugar, which was supplemented by a spicy phenols supplied by the yeast. The ingredients for a great beer were all here, but unfortunately it felt a little watered down and simplified. There was also hardly any brett funk in the flavor, which was sad considering the name. It was easy to enjoy, but not quite approaching greatness.

3.6
ABUSEDGOAT (2847) - California, USA - OCT 14, 2017
Hazy darker copper color with a white head and floaties. Aroma is yeast, brett, funk, some caramel, lightly sugary. Medium bodied, yeast flavors dominate, tasty.

3.3
Helsdon (421) - Toronto, Ontario, CANADA - OCT 1, 2017
UPDATED: OCT 1, 2017 A big bottle sitting on a Wholefoods shelf in DC. And I love the ommegang and sours, so sold! But this isn't the best of both. Cloudy tan with lees, the taste is sweet carmel malts, faint dried fruits and mild mild sock funk, without much bite. How long did the Brett work on this. Disappointing.

3.3
AdamChandler (5177) - Enfield, New Hampshire, USA - OCT 1, 2017
75CL Acquired at the local Co-Op for $12.99. not too bad for a large C&C bottle. Holy sediment. Looks like someone mashed up cereal and put it in here. wicked amount of floats. dark reddish orange. smells like juicy raspberry jam, booze, vodka, oak, pineapple. loads of great aroma. oooh, nice. That standard Ommegang yeast, sweet, juicy, bread-like with yeast and dough. great carb. thin finish.

4
AirForceHops (7793) - Epping, New Hampshire, USA - SEP 30, 2017
750 ml bottle. Color is a bright hazy yellow with a spirted carbonation level. Aroma is nice; Brett with a mix of floral, lemon citrus, apricot skins. Flavor is mildly juicy fruits, with a subtle Brettanomyces, gentle mouth feel. Some biscuit malts, and rustic grain as the backbone. The yeast also gives a mild black pepper in the finish. Wow! This is really nice. This reminds me of how much I used to love this brewery.

3.1
malrubius (3017) - Springfield, Vermont, USA - SEP 28, 2017
Bottle from Brewtopia. Hazy amber orange with lasting head and a little lace. Toasted caramel aroma with some spice herb and farmhouse funk. Medium heavy long caramel peachy sweetness and some light woody farmhouse funk with spicy herbal minty medium bitterness on carbo bite and jaeger aftertaste. Medium body. High internal fine carbo. Somewhat harsh all around.


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