Entrepôt Printemps
Rising Tide Brewing Company in Portland, Maine, United States 🇺🇸
Farmhouse - Saison Regular|
Score
6.68
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Appearance - 6 | Aroma - 6 | Flavor - 6 | Texture - 6 | Overall - 6.5
Bottled March 2016, drunk 8/23/16.
Pours a copper-tinged golden with light maize suggestions and a touch of haze. Small, off-white head shows moderate retention.
More Americanized saison notes than anything, in the nose, combine with light honey, vanilla, powdered sugar, a touch of mustiness and plentiful white pepper. It seems fairly well-balanced, if a bit too sugary. Fruit character ranges from dry banana and nectarine, to very light lemon and apple. No flaw or alcohol.
More dry than the other three offerings, though still some sticky honey and borderline caramel lingering. Lots of spiciness, but low on the clove, thankfully. It almost becomes enticing, but gets just a bit strong on the peach-banana and pepper-dotted caramel notes. Carbonation is fairly engaging, with a somewhat thin, yet lightly sugary texture. Probably the best of the bunch, not that that’s saying much and I’m glad to have completed all four so I likely never have to drink them again :/
Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 7.5
Pours a slightly hazed gold into a tulip. Bright white head with medium retention recedes to skim surface. Lemon, straw and hay aromas. Sharp with sweet yeast and straw upfront turning to lemon before the lasting clove finish.
CLW (16720) reviewed Entrepôt Printemps from Rising Tide Brewing Company 11 years ago
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7
Draft @ Novare Res. Pale yellow piss color with a ring of soapy head, not much retention. Aroma is grain and citrus upfront with traces of yeast, and pear and light bread notes.
Taste is of light honey, yeast, citrus and green tea leaves toward the backend. Weak biscuit note. The flavors are light and subtle. Nothing over the top or over powering. Body is really thin, could be a good or bad thing. It helps drinkability on a hot day. But the backbone could use more malt or yeast to thicken it up. Still worth a try and if you can still fill a growler at the brewery it’s worth the money for a lover of the style.