Pisser Mauvais
Cambridge Brewing Company in Cambridge, Massachusetts, United States 🇺🇸
Sour / Wild Beer Special Out of Production|
Score
7.27
|
|
Spontaneously fermented, barrel-aged black beer
Inspired by the famous Mannekin Pis, Brussels’ fountain statue of a young boy urinating. The name translates very loosely as “Wicked Pissah.” Brewed in Autumn, 2004, this black beer was aged in oak barrels which previously held the funky-yet-famous Benevolence. Fermentation ensued spontaneously in the barrel from the various wild yeast and other organisms residing in the porous wood, and after fermentation it rested for twenty-four months. Following this extended quiescence, the beer was racked and blended, conditioned, and chilled for your pleasure today. The nose features an obvious lactic tartness, notes of hay and horse blankets, and an underlying maltiness with hints of chocolate and burnt oak (in a good way). The palate has a nascent sharp sourness leading to flavors reminiscent of a lambic beer, finishing dry with plenty of oak and a clean roasty finale. Initially challenging, this beer becomes quite accessible, and opens up considerably as it warms in the glass.
OG: 1.064 FG: 1.010 ABV: 7.0%
Service: flute glass @ $4.50
Inspired by the famous Mannekin Pis, Brussels’ fountain statue of a young boy urinating. The name translates very loosely as “Wicked Pissah.” Brewed in Autumn, 2004, this black beer was aged in oak barrels which previously held the funky-yet-famous Benevolence. Fermentation ensued spontaneously in the barrel from the various wild yeast and other organisms residing in the porous wood, and after fermentation it rested for twenty-four months. Following this extended quiescence, the beer was racked and blended, conditioned, and chilled for your pleasure today. The nose features an obvious lactic tartness, notes of hay and horse blankets, and an underlying maltiness with hints of chocolate and burnt oak (in a good way). The palate has a nascent sharp sourness leading to flavors reminiscent of a lambic beer, finishing dry with plenty of oak and a clean roasty finale. Initially challenging, this beer becomes quite accessible, and opens up considerably as it warms in the glass.
OG: 1.064 FG: 1.010 ABV: 7.0%
Service: flute glass @ $4.50
Sign up to add a tick or review
9/10
—
Appearance 8
Aroma 9
Flavor 9
Texture 10
Overall 9
Draught samples at the Belgian Beer Fest on 10/27/06 and 3 draught tulips at the brewpub on 12/2/06
Dark, root beer brown, similar to some other Flemish sours, though darker than amber-mahogany even, and without as much of a ruby-magenta tint (though still some reddish-violet tinges when held to the light). Head varies by the glass, but seems to be initially medium in height, moderately dense and beige in color. It fades rather rapidly, however, staying at partial cover and eventually just a light ring, and providing only minimal lacing. Unfiltered, but well-conditioned (been in the barrel for two years) and thus shows a medium-high clarity. Only light trails of bubbles seen in the liquid.
Beautifully expressive nose. Full of acetobacteric acids, lending that defining Flemish sour ale vinegary nose. But lacto is fast on the heels of the acetic acid, drying it out marvelouslly and contributing unripened grapefruit rind and strong yogurt sourness. Light chocolate and bits of vanilla cream-like sugars begin to balance things, but are generally quite reserved, leaving it very dry, but with a charming, juicy acidity from the dark malts and bacteria. Barrel character is moderate, very light on tannins, quite a neutral barrel it seems. Some light earthiness and woodiness helps add to the complexity, but I keep getting drawn back to the acetic/lactic knockout combination. Some raisins, dates and figs are lightly displayed upon warming, with more light vanilla and dry wood notes. Very high strength of aroma, fantastically sniffable. No alcohol noted.
The flavor contains every bit of the juicy acetic acidity from the nose and then some. Chocolate and cola notes with a pinch of vanilla sweetness set the stage for a flash of bright acetic acid, which quickly dries in to the most compelling lactobacillus sourness. Exactly what you find in Cantillon Gueuze or some of 3F newer gueuzes. Delicious and very lip-smacking. It cleanses the palate midway and allows for a tart, fruity, brett-like finish that also displays light black pepper and earthy/woody barrel character. Roast is just slightly apparent, but is more of a light charred oakiness. Brilliantly engaging carbonation for a draught beer, very tight and lending a near creaminess. Perfectly attenuated, not too dry and certainly not too sweet.
Wow. Best beer I’ve had from Cambridge, by far, in the 4 years I’ve been going here. This is going to make me drop my ratings for some other Flemish sour ales. The dryness and lambic qualities, with the moderate oak, light char and tinges of brett just show so much complexity. And you definitely gotta respect that this is 100% spontaneously fermented.
Oh, and I should also note that Will (the brewer) says it’s not acetobacteria, but the lactobacillus causing the acidity. Smells/tastes like some vinegar to me, but perhaps just a mix of lacto and oak. Who knows! Who cares!
Dark, root beer brown, similar to some other Flemish sours, though darker than amber-mahogany even, and without as much of a ruby-magenta tint (though still some reddish-violet tinges when held to the light). Head varies by the glass, but seems to be initially medium in height, moderately dense and beige in color. It fades rather rapidly, however, staying at partial cover and eventually just a light ring, and providing only minimal lacing. Unfiltered, but well-conditioned (been in the barrel for two years) and thus shows a medium-high clarity. Only light trails of bubbles seen in the liquid.
Beautifully expressive nose. Full of acetobacteric acids, lending that defining Flemish sour ale vinegary nose. But lacto is fast on the heels of the acetic acid, drying it out marvelouslly and contributing unripened grapefruit rind and strong yogurt sourness. Light chocolate and bits of vanilla cream-like sugars begin to balance things, but are generally quite reserved, leaving it very dry, but with a charming, juicy acidity from the dark malts and bacteria. Barrel character is moderate, very light on tannins, quite a neutral barrel it seems. Some light earthiness and woodiness helps add to the complexity, but I keep getting drawn back to the acetic/lactic knockout combination. Some raisins, dates and figs are lightly displayed upon warming, with more light vanilla and dry wood notes. Very high strength of aroma, fantastically sniffable. No alcohol noted.
The flavor contains every bit of the juicy acetic acidity from the nose and then some. Chocolate and cola notes with a pinch of vanilla sweetness set the stage for a flash of bright acetic acid, which quickly dries in to the most compelling lactobacillus sourness. Exactly what you find in Cantillon Gueuze or some of 3F newer gueuzes. Delicious and very lip-smacking. It cleanses the palate midway and allows for a tart, fruity, brett-like finish that also displays light black pepper and earthy/woody barrel character. Roast is just slightly apparent, but is more of a light charred oakiness. Brilliantly engaging carbonation for a draught beer, very tight and lending a near creaminess. Perfectly attenuated, not too dry and certainly not too sweet.
Wow. Best beer I’ve had from Cambridge, by far, in the 4 years I’ve been going here. This is going to make me drop my ratings for some other Flemish sour ales. The dryness and lambic qualities, with the moderate oak, light char and tinges of brett just show so much complexity. And you definitely gotta respect that this is 100% spontaneously fermented.
Oh, and I should also note that Will (the brewer) says it’s not acetobacteria, but the lactobacillus causing the acidity. Smells/tastes like some vinegar to me, but perhaps just a mix of lacto and oak. Who knows! Who cares!
Tried
from Can
on 15 Dec 2006
at 14:19