brokensail (16449) - Dublin, California, USA - JAN 23, 2011
A: The pour is an almost milky yellow/straw color with a big white head (so much so that they were decanting it and pouring from pitchers).
S: It’s definitely fruity with some notes of apricot, peach, and lemon peel. There’s a slight sweetness to it, almost like caramel, with a mild oak character. The tartness is there, but it’s light.
T: Fairly dry and tannic, which is good. There’s again some lemon zest to the beer and a slightly fruity flavor of apricot. There’s a mild tartness to it as well, but it’s not overly flavorful, I must say.
M: The body is medium with a high level of effervescence and a dry finish.
D: This seemed sort of like a take on Hottenroth, but not quite as good. It was like a beginner sour beer, one might say. JoeTheYounger (1183) - Lake Arrowhead, California, USA - JAN 9, 2011
On draft at RS2011 theme-park party. Got this one right away as I knew it would be tapped fast. This had a nice sourness with some definite funk and some spices. Didn’t taste too much of the yams. This was damn good but I think I liked the barrel fermented better with the oak. kegbear (436) - Orange, California, USA - JAN 8, 2011
Tap at the Reserve Society Party. More sour than the barrel fermented Autumn Maple with less funk. Hard to say which one I like best. They’re both great. BMan1113VR (7931) - Los Angeles, California, USA - JAN 8, 2011
On tap at RSI2011. Pours with a hazy amber body and a small tan head that stays. Aromas are sour, spiced, vegital, leathery, yam, with quite a bit of funk. Flavors are also sour and spicy. Leathery and phenolic with a dry finish. Lively bubbles.
I think I prefer the Barrel Fermented Autumn Maple because of the contributions that the oak add to the flavor.