MrPickles (438) - Waunakee, Wisconsin, USA - FEB 19, 2012
Old ratting from the brewpub. Not a bad brew but not my thing. drowland (8676) - Georgia, USA - NOV 20, 2011
On tap at the Great Taste of the Midwest. Very muted corny aroma with a similar subdued corny flavor. Not bad, but meh. crossovert (12912) - Chicago, Illinois, USA - SEP 17, 2011
Not what I would call traditional, but a funky and interesting take on a traditional Finnish style. triguy84 (235) - Madison, Wisconsin, USA - NOV 13, 2010
Pours a cloudy copper with a thin head. Spruce and spicy rye aroma. Good spicy rye flavor with a spruce finish. Medium-light body, spruce finish. Wonderful, nice balance. cbfobes (2883) - Quad Cities, Illinois, USA - OCT 3, 2010
Had this on tap at Vintage Brewpub a few months ago and never entered it in, pours a unclear golden color with a nice white head to it, the aroma is immediate with the juniper berries and other spices mixed in, the mouthfeel on this brew is a tad different and took a few sips to truly get used to, the taste is of rye with other spices, I don’t know if they will brew this one again but I’d like to try it again.
Skyview (6034) - Papoose Jct, Minnesota, USA - AUG 22, 2010
Right at 1:23 PM, sharp, tapping, and sampled on draught during the GTWM 2010 in Madison, Wisconsin. Pours a hazy orange amber colored brew with a creamy white head that slowly dissipates and leaves behind some excellent lacing. Aroma of herbal spice, some medicinal/floral hops, dry golden grain malt and dry gin profile. Taste is definitely farmhouse saison character. Medium bodied, very little carbonation with flavors of yeast, dry multi-dark fruits, apricots, banana and a touch of juniper berries. Finish is quite dry, a hollow and powdery bitterness that lingers long after the finish. Allow this ale to warm up and this brew’s character really comes out.
Brigadier (3680) - Chagrin Falls, Ohio, USA - AUG 18, 2010
On tap at GTMW 2010
madvike (3260) - Middleton, Wisconsin, USA - JUL 4, 2010
I got nearly the last of this from the head brewer direct from a pitcher. I am awed that a brewpub less than six months old would even attempt a style like this much less pull it off. It is not your typical fare - juniper based traditional ales are far and few between even in bottle form.
Aroma / Appearance - Cloudy and muddled like a couple of leaves had been crushed into the pitcher the orange body looked a bit like a novel mixed drink. Juniper and rye root this with an earthiness as if somebody had just dug a mature bush from the backyard and blended it in an industrial size mixer.
Flavor / Palate - Rye comes first with the juniper easing in about halfway through. Except for the odd aftertaste I could finish a whole pint of this over lunch or dinner. As a change of pace from strong sours and bourbon barrel aged beers it was a nice discovery. It is also part of the reason I made a trip to the source the next day.
On tap at the brewpub - Love the fact that this was even on the menu. Huge props for having the balls to try it. That said, it wasn’t my favorite style. Pours hazy light brown with a small foamy white head. Lots of rye on the nose, nutty with a bit of mint and fruitiness. Taste takes a little getting used to, and never really comes together, even by the end of the pint. Lots of dry rye, but weird notes of dirty dishwater, intense bready yeastiness, with lemon and juniper. Real odd body, too. It’s a bit slick. Overall, bready is what I remember most, with the unfortunate dirty dishwater taste. Again, huge props for trying this so soon after opening, but it didn’t work for me.