Biere de Miel
Cambridge Brewing Company in Cambridge, Massachusetts, United States 🇺🇸
Farmhouse - Saison Special Out of Production|
Score
6.35
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Brewed with imported Continental malt, honey from local bee-geniuses Reseska Apiaries in Holliston, Ma., and fermented with an unusual Belgian yeast strain, then conditioned for several weeks before its release. It professes a complex nose and palate hinting at wildflowers, spices, and herbs, with honey and malt flavors commingling with the yeast’s phenolic spicy character and finishing with a peppery dryness and a distinct note of fresh honey. One half of this beer has been laid down in French oak chardonnay barrels atop fresh organic sour cherries, where it will referment with wild yeasts and age until it reveals to the brewers its desire to be served. Patience…
OG: 1.076 FG:1.017 ABV:7.75%
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Lubiere (24390) reviewed Biere de Miel from Cambridge Brewing Company 15 years ago
Appearance - 6 | Aroma - 8 | Flavor - 6 | Texture - 4 | Overall - 6
A cognac amber ale with a thin white head. A nice honey pollen aroma, grassy, mandarine notes, viscous and alcohol warmth. In mouth, a very sweet mead like beverage, a bit thin, sweet oranges and honey. On tap at brewpub, April 4, 2010.
Clarkvv (16327) reviewed Biere de Miel from Cambridge Brewing Company 19 years ago
Appearance - 4 | Aroma - 6 | Flavor - 6 | Texture - 4 | Overall - 6
Tulip at CBC on 8/4/06.
Moderately hazy, deep burnished-copper color is quite indicative of honey. Almost fiery-toned, it has a very slight auburn hue as well. Off-white head disappears almost immediately, leaving no lacing and hardly even a ring. Carbonation seems rather still. Probably could use a touch more.
Strong honey fermentation bi-product in the nose (sharp, and phenolic with some very very dry peach-like ester). Bits of caramel and pale malts sit beneath this, playing a supporting role, while strong, herbal notes o f lilacs, lavendar and heavy, fresh grassiness. Very dry phenols and esters are pleasant, if somewhat too rough yet. Alcohol is lightly suggested in the nose, but evolves in to a peppery, ester-like note that helps balance the honey. Great stuff from the yeast, I wonder which strain? I could guess, but I won’t.
The flavor is a bit more sweet than expected, not heavy or burdensome, but the honey is really sticky and quite strongly felt in concert with the maltiness. Orange and lemon-rind-like notes, with a touch of alcohol and moderate acidity help to control things. Very spicy flavor, and quite fruity as well, with more of the herbal suggestions. Very toasty, on the end, with a fair amount of graininess and dryness from the yeast. Dosent really come together for me, and it’s mainly because the carbonation is VERY low, almost served flat, though there is a tingle. Bottle conditioning this stuff would work wonders. I’m eagerly awaiting the other half of this, hopefully it will continue to smooth out with time.