100 Barrel Series #14 - Saison
Harpoon Brewery in Boston, Massachusetts, United States 🇺🇸
Farmhouse - Saison Regular Out of Production|
Score
6.08
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Appearance - 6 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 6.5
Bomber from porterhouse; nose of banana esters, yeastiness, caramel, and lots of clovey spices; clear gold with a small white head; flavor of bananas, cloves, very light hop bitterness, in a light body. Would make a good session beer, light, flavorful, and cooling!
Appearance - 6 | Aroma - 6 | Flavor - 5 | Texture - 4 | Overall - 5.5
Bottle. White pepper, green hay/alfalfa aroma. Golden yellow color with small head. Peppery lemon and green hay flavor. Rather bland - not very complex.
Appearance - 4 | Aroma - 6 | Flavor - 5 | Texture - 4 | Overall - 5
Clear straw color with no head and barely any lace - aroma of lemon rind, coriander and an odd smell that reminds me of that smell that hits my nostrils when I open a bottle of vitamins - saison my ass - tastes like some kind of pale lager - thin and watery - a bit of lemon and a very mild (too mild) spiciness - a touch of wildflower (lavender mostly), but you have to try really hard to pick it up - very weak malt sweetness in the finish - I really like saisons, and this beer is downright insulting to saison lovers.
Appearance - 8 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 7
Pours hazy gold into a tulip. Conglomerate head recedes gradually and leaves slight lacing. Earthy lemon and yeast notes. Water and fizzy pepper with a sweet honey lasting finish.
Appearance - 6 | Aroma - 4 | Flavor - 5 | Texture - 6 | Overall - 5
2006 bomber consumed on 5/18/06. Head rises up quickly, foamy and loose, but quite large. Of a sandy-beige color, with a strong golden-bronze color to the body. Bottle conditioned, thank god, and with medium-small sized bubbles rising slowly. Is this ginger ale, in front of me?? Well, it smells like it. But as I get closer and it warms, there is some redeeming pils malt honey to it. Wheat transitions from the end of the dry nose in to the end of the dry body. Fortunatley, and its saving grace, I can say it is mostly dry and correctly attenuated. So right there, it’s a success in a way. But the spices? Come on, this is just a pot of ginger-cardamon. The pils malt never catches up and the wheat is just a disjointed afterthought. Hard to believe this is made with Belgian yeast. In fact, I’m sure it’s not, just the BCTC-version was. This is just regular ale yeast, cleanly fermenting the beer. Too much ginger!!!