From BDR’s growler. Red color. Caramel aroma. Lightly sour, just barely. There is some yeast in the flavor, and the lightest hint of acid and hops on the tongue. Clean, flavorless finish.

Less than 2 hour-old growler from OldGrowth on 3/14/06
Well they nailed the color. A single stream of bubbles rising from the bottom center of the glass. Small beige head semi-retained at cover. Cherry flesh red, with burnished copper and deep rufous orange tones. Immense, full lacing down the glass.
Weak nose, but well cherried, though it smells more like dried cherries than fresh, tart cherries. Certainly lactic acid, adding a fresh sourness (though very muted) which is well-interrupted by black pepper-like phenols and only a bit of grainy, dry, caravienne or some other biscuit-like malt.
In the flavor, the cherries really come alive and provide light tartness. Rather doughy, seemingly fully attenuated body. Not much Belgian yeast apparency, just seems to rely on the lactic-like sour mash qualities. But it’s hardly even "sour". Lightly chewy, growing more cherry-dominated as it warms. Just too lean, though as OldGrowth points out, this is not a Rodenbach Grand Cru or Alexander clone, just a plain old Rodenbach classic clone (or at least we hope it is). No hop apparency, no alcohol apparency, low yeast apparency. As Casey says, it appears to be quite watered down. Just lacking in flavor. Anyways, big cheers to OldGrowth for bringing back a growler.