Nerdlinger
Magic Hat Brewing Company in Rochester, New York, United States 🇺🇸
Belgian Style - Blonde / Pale / Amber Regular|
Score
7.13
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Lubiere (24459) reviewed Nerdlinger from Magic Hat Brewing Company 19 years ago
Appearance - 8 | Aroma - 8 | Flavor - 9 | Texture - 8 | Overall - 8
Creamy white golden with a thin white head. Smooth coriander, thyme, and floral hops in aroma. In mouth, coriander, italian spices, c-hops, light citrus. Medium bodied, enticing. At EBF 2006. My Coup de Coeur with the Founders Kentucky!
Clarkvv (16523) reviewed Nerdlinger from Magic Hat Brewing Company 19 years ago
Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7.5
Draught at EBF ’06. Fully cloudy, light maize-to-pale-enamel colored body with a fair amount of white head, well-retained without much lacing. The nose quickly describes a brett-laced jaunt through a field. Light grassiness, very slight dough and bits of soft herbs and mild earthiness from the wood. A soft vanilla blossom note is most inviting as well, with an almost oatmeal like smoothness. Very subtle, but I, unfortunately, miss the greater portion of the Styrian Goldings, only getting a bit of dusty herbs and grass, no full on lilac. The flavor shows less brett than most other American examples, but still manages a bit of tartness through the middle. Grows dry and lactic on the end, with a touch of nectarines and peach skin, but quickly being overcome by a pale malt texture that is actually fairly drying, adding only touches of light sugars. I get more of the oaty, creamy smooth notes on the finish, probably the very light lactic quality again, with just a shade of banana and lemon peel. Very low carbonation, supple, lightly tannic body at times is dry, smooth and lightly creamy, though, importantly, not creamy-sweet. If the sheer breathtaking finesse of Russian River and Pizza Port’s brett beers leave this in the shadows, it is nonetheless a very well-constructed beer. It is no small task to make a near-flawless brett beer. No alcohol apparency, a bit too much yeast dryness/blandness builds on the palate on the end, however. Definitely needs more malt complexity, it is very lean in that regard.