Sampled at the Richmond Beer Industry Gathering 2006. Clear dark amber body with a nearly non-existent head. Slightly sour fruity aroma. Mild sour flavor on a gentle caramel background.

Pours amber into a trappist glass. Zero head. Sour pit fruit with definite oak flavors. Slightly sweet medium-lasting finish..

2004 bottle at Julio’s Spring Beer Fest, 4/02/05. Deep orange-amber-gold color, with the red hues really coming through quite strongly. Small, but fairly long lasting white head, light lacing, mostly clear body. Aroma of figs, bitter oranges, that strange Rapscallion yeast (sort of a spolied fruit meets a piece of old steak, mixed with doughy sourdough bread). A bit of caramel and almost mint in the nose as well. Flavor begins with the pervasive bittersweet yeast, not quite sour, but not terribly thick with malt. Fruitiness for sure, with some caramelized sugar meets chocolate. . .and then it’s all enveloped in a massive wet sourdough flavor, with traces of alcohol on the end. Body is only medium and seems a bit too loose as it warms and breathes. Peppery carbonation initially.

April 2004. Dark copper red ale with an apple puree with cinnamon aroma. Sour, fungal taste, with lactic acidity yet it is very pleasant. Medium bodied. Simple yet interesting.