7.1

Appearance - 8 | Aroma - 6 | Flavor - 7 | Texture - 8 | Overall - 7.5

2006 Growler from Kramer17801 consumed over the course of 6 or 7 days, late February.
Served in my Nashoba valley wine glass, it appears a moderately bright orange and marigold, with some light, lemon-yellow hues and a deep tinge of brass. High amount of clarity (having allowed it to settle), but still unfiltered. Fairly vigorous pour produces a medium-sized off-white head, very surprising amount of retention, taking in to consideration that this is a brewpub draught beer from a growler. Eventually it fades to ring, leaving a sticky film behind on the glass.
The nose is intensely doughy. It reminds me of freshly prepared white bread dough and almost EXACTLY like preparing yeast for bread (dry bread yeast and honey mixed in water). Bits and pieces of spicy hops, and very large amounts of estery fruit notes. Peaches, heavy bananas, light nectarines and pears. As Kramer says, this is similar to Orval, though it is difficult to compare, having never had the pre-brett addition Orval. Probably a bit too much doughiness and raw yeast for me, in the end, but it’s a wonderful and successful attempt.
Flavor is very spicy to begin with, with a lilacy/perfumey hoppiness, a zesty sourdough and spicy peach-nectarine flavor. Fine bubbled carbonation adds a certain spritziness to it that is pleasant on the palate, while light pilsner malt stickiness adds more soothing texture.
Of all the times I drank it, the oldest sample drunk from the last pour of the growler at about 7 days old was the most interesting. Poignant, spicy yeast and spicy hops, with delicate fruits.