bluebetty (1021) - AUSTRALIA - FEB 9, 2012 FlyingWombat (21) - - JUL 18, 2011
3.7 AROMA 7/10 APPEARANCE 2/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Poured from 330ml to tulip glass. Black with a cloudy brown appearence, some big yeastie floaties with zero head. This beer definitely looks medieval! The aroma is of black coffee, smoke, apples and sour notes. The first taste is very funky, a big robut sour profile that is actually quite well rounded, not too sharp as it softens off very quickly to open up more flavours of oats, dark chocolate bitterness, dark berries, tea and roasty woodiness(?)...a bit of..."ash", maybe? Medium body, low carbonation and a short finish with a light linger of berries. This is a challenging beer at first, but the clean finish actually leads it to being very moreish. A confronting but enjoyable beer experience.
Bottle. Pours a dark murky brown with only the smallest patch of tan coloured bubbles. Aromas of peat, a touch of acidity, some nuttiness and a hint of earthy skunkiness. As it warms the nuttiness begins to dominate and is complemented by some vanilla and a little wood. Not really sure if this is good or not. Flavours are sour up front. Not overly so but sour all the same. That is pretty much it to be honest. Mouthfeel is quite thin with the acidity lingering tin the after taste. Certainly a little odd. mkel07 (5983) - Brisbane, AUSTRALIA - NOV 26, 2011
330ml bottle. Pours black as coal qith barely a foam bubble in sight. Smokey peat moss aroma is good and warms the nose. Harsh tart and bitter flavour in the initial taste but the edgeiness fades to a mellow sweetness. An acquired taste, but good. Stew41 (2025) - Phuket, THAILAND - SEP 16, 2011
Bloody hell this is unusual. Somewhat ironically I was staring at a bottle of balsamic vinegar when pouring and the first sniff just reeked of the stuff. Appearance is unique; flat murky cola and the nose shows the aforementioned balsamic plus acid and old wood. Flavours are very very offbeat; acidic piney notes that would border of faulty for the technocrats, some herbal bitterness (nettles I guess). Very tangy and has a lot in common with lambics. Quirky for sure but I like it. bluevegie (3073) - Perth, AUSTRALIA - SEP 13, 2011
A traditional ale that was a bit fruity, a bit sour and just a bit of a struggle to drink for me. gam (3930) - brisbane, AUSTRALIA - AUG 7, 2011
Small tan head a dark brown pour mild carbonation aromas herbal chocolate soy note dark fruit earthyness a vanilla touch flavours sour taste of the hawthorne and nettles plum hint oat milky note wheat smoothness finish more sour than sweet no real bitter sour blocks out some tastes mild sweet end
Davros (3183) - Melbourne, AUSTRALIA - AUG 5, 2011
Pours black with a small, quickly fading head.
Aromas include smokey, roasted malt and a faint elderberry-like character.
The smoke transfers through as a flavour too, before a mix of sweet berries and acidity rolls through. A bit too far out there for me. Seems like it needs some extra malt or something to fill up the gap between smoke and tartness. hawthorne00 (3952) - Melbourne, AUSTRALIA - JUL 20, 2011
Bottle. Chunk-laded black. Vigorous pour made a light tan head that fades quite quickly to the rim but doesn’t disappear. Aroma of apples, chocolate, smoke, singed grain, weedy herbs, mild funk. Aroma does little to prepare you for a pretty sour initial taste. It’s quite astringent and powerful, but doesn’t obscure the dark and grainy malts underneath. Some mushroom soy. Thinnish, but less so than 4.4% would suggest - quite mouthcoating. Bold but very drinkable. green_fields (3) - AUSTRALIA - JUL 15, 2011 does not count
Pours murky dark chocolate brown, disappearing tan head. Aromas of smoke, beef stock, baked mushroom and vegetation. Mild carbonation adds texture to a thin, chalky body. First taste is all sourness with tea-like tannic bitterness and sour/smoky finish. Second taste shows cured black olives, liqorice root, juniper and strong herbal elements like Italian amaro digestive. Bloody wierd but it certainly grows on you. Would pair well with Japanese-style stew, earth-baked red meat or sweet, moist orange cake.