Panale
OEC Brewing (Ordinem Ecentrici Coctores) in Oxford, Connecticut, United States 🇺🇸
Traditional Beer Rotating Out of Production|
Score
7.16
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Panale is the interpretation of a Russian Shchi (An ale brewed in the 18th and 19th centuries). Shchi was fermented with naturally occuring yeasts and sourdough bacteria. Shchi (meaning 6 in Russian) is made from a complex mash using 6 different ingredients: Barley, wheat, rye, wheat flour, buckwheat and loca honey. Panale is left in the coolship overnight to inoculate with OEC's natural microflora, then they add a blend of The Wild Yeast Bakery's Sourdough Starter into the fermentation tank. Afterwards it is lagered in oak barrels before being bottle conditioned.
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6.9/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7.5
Tangerine and lime. Tangy and slightly acidic like your nasty step aunt. Golden hazy pour. Tap.
Tried
from Draft
on 15 Nov 2017
at 13:24
8/10
—
Appearance 6
Aroma 9
Flavor 9
Texture 6
Overall 8
Draft at Partisan. Hazy yellow color small white head. Aroma of tannic stone fruit. Taste is lightly tart summer fruit. Good complexity and character.
Tried
from Draft
on 28 Aug 2017
at 07:00
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Draught at the brewery, 4/22/17.
Dark brass with light amber and golden hues, slight haze and an off-white-to-beige head atop showing moderate to moderately low retention.
Sourdough, light lactic character and black pepper add quite a bit of "dryness" to the nose which is bailed out by a good helping of cereal-like grain character from all of the various grains in here. Lots of pepper from the honey, though the honey itself is fully fermented. Soft, biscuity wheat helps to mitigate the sour characteristics, as well. All sorts of odd yellow fruits, peppery phenols, various bread notes and tons of grain lingering with a gentle acetic undertone. Smells rustic and incredibly reminiscent of sahti, kvass, kombucha, etc...No alcohol or flaw.
Lightly doughy yeast notes sit on a wheat-like texture that provides softness to offset the big pepper from the honey and yeast and dry grain of the rye and buckwheat. Some cereal character, moderate lactic acidity and light acetic acid definitely provide for a high intensity of flavor, but the tight carbonation and high attenuation, as well as the light tannin from the oak all help bring it back down to drinkable levels. A plethora of complexity resulting from the bread culture, honey, and various grains. No alcohol or flaw. Does have some doughiness to it which I’m not usually crazy about, but then again, it’s pretty understandable given this has baker’s yeast in it...
Dark brass with light amber and golden hues, slight haze and an off-white-to-beige head atop showing moderate to moderately low retention.
Sourdough, light lactic character and black pepper add quite a bit of "dryness" to the nose which is bailed out by a good helping of cereal-like grain character from all of the various grains in here. Lots of pepper from the honey, though the honey itself is fully fermented. Soft, biscuity wheat helps to mitigate the sour characteristics, as well. All sorts of odd yellow fruits, peppery phenols, various bread notes and tons of grain lingering with a gentle acetic undertone. Smells rustic and incredibly reminiscent of sahti, kvass, kombucha, etc...No alcohol or flaw.
Lightly doughy yeast notes sit on a wheat-like texture that provides softness to offset the big pepper from the honey and yeast and dry grain of the rye and buckwheat. Some cereal character, moderate lactic acidity and light acetic acid definitely provide for a high intensity of flavor, but the tight carbonation and high attenuation, as well as the light tannin from the oak all help bring it back down to drinkable levels. A plethora of complexity resulting from the bread culture, honey, and various grains. No alcohol or flaw. Does have some doughiness to it which I’m not usually crazy about, but then again, it’s pretty understandable given this has baker’s yeast in it...
Tried
on 18 May 2017
at 17:10