Appearance - 6 | Aroma - 7 | Flavor - 5 | Texture - 6 | Overall - 5.5

BCTC ’06 (draught).
Auburn-tinged burgundy with some lighter bright red tints on the edges. Off-white head receded to cover fairly rapidly, but did leave a fair amount of webby lacing on the glass. Large bubbles rising to the surface frequently and a medium clarity.
Nose is sour, dry, lactic almost with a strong undercurrent of red raspberries that chip at the nose with a lightly juicy acidity. Very, very attenuated, grainy and displaying some oily/musty yeast notes. Only a passing thought of dark malts, not even acetic or caramel-like, so I’m not really sure why they called it a brown ale. But the raspberries are fresh and real and not overdone (though the malt is underdone).
The malt deficiency seems to come out most strongly in the flavor, where light herbal hop notes combine with dry, grainy malt residues to produce a tart (from the raspberries) and slightly mineralic (yeastiness) beer that could stand a rather large helping of body and malt influence. Not that I’m opposed to it being well-attenuated, but the raspberries are left to build up too much so and acidify and torment the palate on the finish, while the strong yeast character only exacerbates the problem. Sweetness, almost bittersweetness really, builds up over time. Didnt really see the brett thing here. Texture reminded me of that of a brewpub raspberry wheat (thin, nearly watery, bubbly).