Draught at the brewery, 10/23/16.
Lightly murky-muddy pour is a milk chocolatey brown with auburn and amber tones. Beige head atop steadily falls to a ring.
Lots of yarrow and gale in the nose give the prototypical gruit "sweet and sour" juxtaposition in concert with the lightly sweet, caramel and toffee-tinged malt notes. Vanilla and black pepper-like smoke phenols are present alongside a deeper, more acidic and spicy rosemary character. As usual, you’ll either love it or hate it (or slowly be getting used to gruits, as is the case with AFH below, I think). Personally I love the stuff, and while there’s lots of strong acidity, there’s something magical and mythical about these beers, not to mention unique.
Similar flavor profile with just a hint of oily wood smoke on top of vanilla-honey malt notes with sweetness contrasting the strong acidity and near astringency of the herbs. Low carbonation. I think the herbs interfere with the fineness of the bubbles. Seems a bit loose and it allows the acidity to really build up.

Draft at the brewery. Aroma is lavender, dried flowers, mildly sweet malt. Flavor has an abundance of herbal hints upfront with a huge pucker in the taste buds after the sip. Acidic acid (lemon juice) gives a sharpness. If you enjoy sours, you will love this. And it is a gruit, so it is has a bold herbal presence.