One Big Pot represents, both figuratively and literally a melting pot of diverse Asian cultures in beer form. It is a single foeder sour ale fermented with a mixed culture of Brettanomyces, Pediococcus and Lactobacillus strains. It was then finished in Chardonnay barrels with ingredients from the homes of participating breweries including honey from the Great Wall, kimchi chillies and dried lime.
 

Sign up to add a tick or review

Join Us


     Show


5.9/10 Appearance 6 Aroma 6 Flavor 5 Texture 6 Overall 6.5
On keg at MBCC 2017. Pours cloudy yellow golden with a white head. Aroma: sweet, malty, citrus, lime, herbal. Taste: light sweet, malt, yeast, citrus, tea, lime, some chilli spice. Medium body, frothy carb, light spicy finish. Interesting!
Tried on 18 Feb 2018 at 17:43

2.6/10 Appearance 6 Aroma 3 Flavor 2 Texture 2 Overall 1.5
MBCC. Hazy golden with small white head. Aroma is malt, fruit, chilli and vegetables. Flavour is malt, fruit, chilli, vegetables, spices, sweet and burning.
Tried on 31 Jul 2017 at 03:00

4.6/10 Appearance 6 Aroma 5 Flavor 4 Texture 4 Overall 4.5
Draught @ MBCC. Pours hazy dark yellow with a white head. Aroma of malt, yeast, citrus, lime, herbal hops, tea. Flavor is malt, yeast, citrus, herbal, tea, spicy, heavy chilli. Medium body, lively carbonation, hot chilli burn. 130517
Tried on 11 Jun 2017 at 09:36

6.4/10 Appearance 6 Aroma 7 Flavor 6 Texture 6 Overall 6.5
[5/13/17] Draught at Mikkeller Beer Celebration Copenhagen 2017. Green session. Cloudy yellow. Fruity, citrus, some hot pepper, tart, hot finish.
Tried on 30 May 2017 at 05:07

6.5/10 Appearance 6 Aroma 8 Flavor 6 Texture 6 Overall 6
Draft - Lots of real lime. Cloudy gold with a rich white head. Lime and chilli heat. Heat in the throat.
Tried from Draft on 26 May 2017 at 10:09

4.6/10 Appearance 6 Aroma 6 Flavor 4 Texture 2 Overall 4.5
MBCC. Hazy golden with a white head. Aroma is sweet, malty, lemon and chili. Flavor is quite sweet and moderate bitter. Sweet and moderate bitter finish with a heavy chili burn. 130517
Tried on 26 May 2017 at 08:32