04.05.2018, tap @ Bergen Craft Beer Festival:
Nice fizzy-creamy mediumlasting head. Aroma is slightly dry sour-ish floral, wet hay, old cellar, yeast, minerals, soil, grass, fruit stones, overripe fruits, sawdust. Taste is slightly dry sour-ish mineraly, soda powder, hay, bloodlike minerals, old cellar, paper, oak, unripe berries, weeds, yeast, grass. Medium bitterness, slightly dry sour-ish mineraly mouthfeel. Boring.

Draught @ [ CBH2018 ] - Craft Beer Helsinki 2018, Rautatientori (Railway Square), Helsinki, Finland 00100. [ As Eik & Tid Eldr ].Unclear - hazy matt medium amber colour with a average to large, frothy, good lacing, mostly lasting, off-white to light beige head. Aroma is moderate malty, sweet malt, caramel, dark malt, tart, wood, sour, earthy. Flavor is moderate sweet and light acidic with a average to long duration, sweet malt, caramel, sour, tart, woody, I did not get any of the bourbon BA. Body is medium, texture is oily to watery, carbonation is soft. [20180705] 6-3-6-3-12

Gulbrun lett tåkete med fingerhøyt beige skum. Lukter sure bær, tang og noe sitrus. Sur, noe syrlig smak av bær, rogn og noe saltvann. Middels lang. (Grünerløkka Mikrobryggfestival 2018).

Flaske fra Vinmonopolet Tromsø - Langnes. #50. Drukket på Lillehøgda. Småhissig. Lysebrunt luftig skum som forsvinner fort. Mørk rødbrun. Lett surølaroma. Spor av kirsebær. Smaken har et visst preg av trær & skog. Forbausende anonymt.

Tap @ cbh 2018. Poured amber with a thick off white head. Mild funk, wood, sweetness and tartness. Cherries, wood, tartness in flavor. Woody finish.

Keg at Craft Beer Helsinki. Hazy copper colour, mid sized head. Lemony nose. Tart with medium body and rounded mouthfeel. Lemon and citric acid, some bread and lingonberries. Low bitterness. Doesn't lift.

Draught @ In De Wildeman, Carnivale Brettanomyces '18. Hazy brownish color. No head. Aroma's: sweet fruit, funky. Retronasal: sweetish, sourish, fruity, nutty. Flavor is heavy sour, moderate sweet, moderate bitter. Light bodied. Long dry/tart finish.

Elderblossom-flavoured sour ale from Norway, tasted from tap at Wildeman in Amsterdam. Coarse, large-bubbled, pale beige, opening head, misty amberish bronze robe. Aroma of gooseberry jam, unripe nectarine, old sweat, rhubarb juice, red wine vinegar, sour yoghurt, medlar, soggy old bread. Sour and tart onset, crabapple, redcurrant, unripe nectarine, medium carb, bit resinous mouthfeel; caramelly, cereally, bit bread crust-like malt base, dried by lactic sourness, yoghurty and fruity to even vinegary in the end; late toasty bittering touch. Typical modern, international interpretation of 'oud bruin', in the sense that, like many others in this specific range, it lacks a bit in malt sweetness to balance out the sourness, while that same sourness descends too much in a vinegary character. Decent enough, but falling a bit short to compete with the great classics in the style.

Tap at In de Wildeman. Hazy brown with almost no head. Light caramel, very earthy, dead leaves, some nuts, dried apricot. Under medium sweet, sour and bitter. Just medium bodied.

Tap at Wildeman during BrettFest. Unclear medium nutty brown with no head. Big nutty and woody. Sour grain, moldy chestnuts, hazlenuts. Light sweet and moderate sour, bitter. Medium body and low carbonation. This is great salad dressing. --- Beer merged from original tick of Eldr on 28 Jun 2018 at 22:43 - Score: 7