jb (3532) - Rochester, New York, USA - OCT 25, 2017 SuIIy (1984) - Burlington, Vermont, USA - DEC 13, 2012
3.2 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
Draft. Pours a light orange color with a small white head. Nose is light barnyard with a light straw note. Palate is light and airy with a nice clean finish. Flavors of barnyard funk, with a nice light grassy hop note and some straw.
---Rated via Beer Buddy for iPhone
I thought this was true to style though the few Belgians I've had in the style vary wildly. This was on the sour end which is where I like them getter. Clean, tart, cherry. Not super tart. Enjoyable. HonusWagner (2249) - Florida, USA - APR 9, 2017
Please don’t sell me a flemish red that isn’t red. It’s there in the name. Yet this is a golden lightly tart Brett beer with diacetyl issues. I can drink it, but am not particularly pleased to do so. My ethical code makes me finish the sampler so as to not appear rude. It’s apple-y and buttery and spicy and I just want to move on with my life. It’s a shame that this is their tribute beer because every other thing they make is better. omhper (26358) - Tyresö, SWEDEN - FEB 11, 2017
Keg at Vermont Pub & Brewery, Burlington. golden, miniscule head. Funky cobwebs and pears dominate the nose. Mid sweet with medium body and clean mouthfeel Pears and barnyard, some hay. Lightly metallic finish. brokensail (16695) - Dublin, California, USA - SEP 8, 2016
On tap @ Vermont Pub & Brewery. Clear orange beer with a white head. This is a Flanders Red? Decently funky with some earth and must, but also has sort of a sour grapefruit gummy candy thing to it. Some lemon, melon, and peach too. Hints of baked golden apple. Kind of sweet tasting but a touch of acidity and sourness. Maybe a little sugary as it warms, actually. hackobock (4073) - Stockholm, SWEDEN - JAN 31, 2016
July 17, 2016. On tap at Vermont Pub & Brewery.
Drake (14493) - Milwaukee, Wisconsin, USA - MAR 2, 2015
Hazy dark orange with no head. Aroma is tart apple skins, cherries,, biscuit, some ripe fruits and hints of vinegar. Taste is light to medium sweet, very light tart with some fruity tart cherries and apples in the finish along with some sweet malty and dark berry notes and a touch of vinegar. Light to medium bodied, average carbonation.
New England Bucket List Trip #133. Keg at the brewpub. Pours a clear copper with a thin white head. Decent head retention. Aroma of sweet and tart cherries, yogurt, mild brett. The taste is tart cherries, bready malt, mild brett and tannic notes. Thin-medium bodied. AdamChandler (5276) - Enfield, New Hampshire, USA - AUG 9, 2014
Hazy orange. Smells like acid and chloroform. with with peach juice. Taste is not as good as the nose. some shoe polish, cabbage and tart lemon juice. cfrancis (3712) - Ottawa, Ontario, CANADA - AUG 4, 2014
Best one of the flight. Pours clear gold with little or no carbonation. Aroma is sweet brett and light fruity tart. Taste is sweet tartness with dry finish and small funk. I wouldn’t really call it a flemish as it seems more are a brett sour. AirForceHops (8421) - Epping, New Hampshire, USA - MAR 16, 2014
Draft @ the pub. Dim lighting, looks like a red type color, thin ring of head. Aroma of tart cherries, yeast and vinegar. Yep... Tastes just like the aroma. And really too much vinegar. Acidic and harsh puckering in the back of the of the taste buds. Huge amount of tart cherries with just a tad bit much vinegar. Sour head should like the pucker. Not really my bag... I keep trying the sours and my option is the same. Meh ClarkVV (7294) - Boston, Massachusetts, USA - MAR 8, 2014
Draught at the brewery, January 2014 and a growler drunk 3/6/14
Very nice, well-carbonated pour shows a amber-auburn body with plentiful beige head and lots of carbonation.
Extreme acetic acid in the nose with vanilla and light alcohol notes. Buttercream is very light in the background and the vinousness continues to build up.
It’s funny, when I first had this, the first couple sips are pure bliss. Sour, acetic, flemish-like flavors are beautifully stretched over the palate, but as it warms and grows on the palate, vinegar and balsam build up and plentiful diacetyl makes itself known. If they could just keep the acetic sourness and pleasant maltiness, and the breadiness and diacetyl didnt bulid up, this would be world class. As is, it’s still very drinkable and enjoyable.