III (Blend #1) Centennial
OEC Brewing (Ordinem Ecentrici Coctores) in Oxford, Connecticut, United States 🇺🇸
Belgian Style - Strong Ale Rotating Out of Production|
Score
6.49
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III (pronounced as “three”) is our hybrid of a Tripel & a Double IPA brewed with brettanomyces. III is brewed with pilsner malt & a touch of unmalted wheat along with copious amounts of hops.
Centennial Blend #1 (blended 7/10/2015) – This version was lagered in Chardonnay barrels from Napa, CA and is then dry hopped using only Centennial full cone hops.
Centennial Blend #1 (blended 7/10/2015) – This version was lagered in Chardonnay barrels from Napa, CA and is then dry hopped using only Centennial full cone hops.
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4.5/10
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Appearance 6
Aroma 4
Flavor 4
Texture 6
Overall 4
Bottle, 7/10/15, drunk 9/12/15.
Amber-copper body shows little carbonation creating an initially large white head that quickly recedes to cover/ring. Clarity is high, leaving the light sediment behind.
Heavily fruity and brett-laden nose displays a lot of the "bad brett elements". You know, the super-bready, rather harsh/astringent type. Centennial dry hops add more citrus character; orange peel, lemon and so forth, but don’t really seem to do much to complement the brett. There’s a nice plastery, house yeast character but while inhaling that, I also get a noseful of sharp, fusel alcohols....
The flavor is a heavily punchy-fruity brett character with sharp bitterness and astringent lime and grapefruit rind. Maltiness adds some softness to the texture, and to that end, the texture and carbonation are nice, but the flavors are just ruinous, with booze, heavily astringent bitterness and, alas, a moderate amount of diacetyl. Yikes. Not sure what happened here.
Amber-copper body shows little carbonation creating an initially large white head that quickly recedes to cover/ring. Clarity is high, leaving the light sediment behind.
Heavily fruity and brett-laden nose displays a lot of the "bad brett elements". You know, the super-bready, rather harsh/astringent type. Centennial dry hops add more citrus character; orange peel, lemon and so forth, but don’t really seem to do much to complement the brett. There’s a nice plastery, house yeast character but while inhaling that, I also get a noseful of sharp, fusel alcohols....
The flavor is a heavily punchy-fruity brett character with sharp bitterness and astringent lime and grapefruit rind. Maltiness adds some softness to the texture, and to that end, the texture and carbonation are nice, but the flavors are just ruinous, with booze, heavily astringent bitterness and, alas, a moderate amount of diacetyl. Yikes. Not sure what happened here.
Tried
from Bottle
on 12 Sep 2015
at 16:22