De Oale Piepe
(has 2 batches)

Bottle. Black pour, lively brown head. Aroma of coffee, roasted malt and some caramel. Taste has some caramelised malt, coffee, mild tart and red fruit. Lots of co2. Liked the old recipe better, this is a bit boring.

(Draught at Arendsnest, Amsterdam, 17 Sep 2016) Black colour with brief, foamy head. Malty, roasted, yeasty nose with coffee, spicy yeast, citrus and chocolate. Malty, roasted taste with notes of coffee, blueberries, dark bread, citrus and a finish with a mild bitterness and a fresh bretty acidity. Medium body, with a touch of sweetness. Tasty and fairly well balanced considering it’s a fairly weird beer. Nice one.

[9/22/16] Draught at Arendsnest in Amsterdam. Black with a tan head. Aroma of roast, fruitiness, chocolate, coffee, a bit of olives, a bit of funk. Sweetish flavor with a sourish hint, with roast, coffee, fruits, mild brett. Medium-bodied.

Trocken malziger Beginn, schokoladig, wenig malzig. Trocken bleibend, geringe Herbe, milde Würzigkeit. Rund, sehr süffig. Aufgrund der Trockenheit kurzer Nachhall. 10/11/11/8/9/11

Sample from tap at ’Arendsnest’ during Carnivale Brettanomyces 2016 black with a kaki lacing. Aroma of caramel, malts, dry cacao powder, nuts, roasted and burnt malts. Taste is quite dry, roasted malts, cacao, chocolate, very light sourness, medium body, low co2.

Draught at Arendsnest. Creamy, pale greyish beige, regularly shaped, moussy head, opaque black robe. Interesting aroma of wet leather, nut shells, damp forest floor, balsamic vinegar, hazelnut paste, bitter chocolate, coffee grounds, dried fig, soy sauce. Softly sourish onset, dried fruit sweetish touch as well as dried mushroom-like umami accent, medium carbo, nutty malt body, toasted bitterish, while the initial, ’friendly’ sourishness and Brett ’leatheriness’ keep lingering and add retronasal complexity, along with a spicy hop accent; juicy, evidently a bit thin in mouthfeel, but fascinating. The idea of ’Bretting’ a porter is everything but far-fetched, considering that Brettanomyces was actually discovered in porter more than a century ago, so one can wonder why there are not many more beers like this...

Sampled from tap at ’Arendsnest’ during Carnivale Brettanomyces 2016. Hazy, dark brownish red. Sweetish, roasty aroma of coffee, chocolate and red fruits. Sweetish, roasty and a little sourish taste of dark chocolate, coffee and red fruits, followed by a short, slightly roasty, a little tart finish. Medium body, slightly effervescent mouthfeel, soft carbonation. Nice!

On tap at Carnivale Brettanomyces ’16. At Arendsnest. Almost black colour, beige head. Aroma of smoke, molasses, tar, some fruitiness. Flavour is light smoky, tar/leather, liquorice, hint of chocolate, light bitter finish, brown malts. Light bodied, fizzy. Brett flew over this one. Smells more promising than the taste delivers.

Sampled during Carnivale Brettanomyces 2016. Opaque dark brown to black color, medium sized light brown head. Smell and taste malts, light roast, only a very slight brett hint. I liked the old version better. Decent body and carbonation.

THANKS for sharing RB people! Sampled draft @ Arendsnest during Carnivale Brettanomyces 2016! Black, little mocha head. Nose is burned chocolate, very big on roast, chocolate syrup, hugely burned & roasted coffee. Taste is cheap burned chocolate, burned coffee, roast, cheap chocolate syrup, mocha syrup taste & body, low grainy qualities. Decent Porter, not really getting brett here, might need more age perhaps?