Bottle shared thanks to Thijs. Slight hazy light golden. Grassy, soft peach, dry wheat, still some hops left bith bitter earthy and herbal notes. Nice.

Light postmodern 'grisette' brewed with spelt and wheat malt and intended as a delicate summer quencher - to be drunk at maximum two years after bottling. I have made the mistake not to check the date before buying this at Struise's webshop and ended up with a bottle of no less than six years old - so according to the brewery, which sadly has even ceased to exist about a year ago, this sample is already four years past its prime... Well, I had much older beers than that, even in beer styles not intended for long cellaring, so here we go - for science, and as a salute to this late, but once brightly sparkling 'nature brewery'. Thinnish but remarkably stable, snow white, breaking, tiny-bubbled head leaving little to no lacing, misty yellow blonde robe with pale apricot tinge, but quickly shifting to a muddy brownish ochre when the sediment of dead yeast and proteins is added to the glass. Aroma of - very oddly - black licorice (can only be a result of prolonged fermentation by the special yeast strain they used), very old honey, eucalyptus, white bread slices, boiled chicken cutlet, blossoming lilies, acacia, a babbling mountain stream but - in the end - also a bit of a muddy pool. Crisp onset, lots of minerally effervescence - like bottled mineral water - rushing through a sweetish onset of freshly cut green pear, unripe melon and green kiwi, making its way through a slender and supple body of pale-cereally maltiness, like fresh white bread pulp. There is a slightly sharper grainy sourishness from the spelt and a soapy touch from the wheat, but both remain subtle; retronasally, amidst floral hops which have been well preserved in a very light beer of six years old I must say, these odd fermentation effects of eucalyptus and licorice, though strongly diluted by this stage. A mixture of subtly sweet, subtly sour and subtly bitter fills the finish, in an almost airy, impressionistic way - very much like it was intended, for sure. Too bad the second half of the bottle turned my glass into a visually unattractive glass of mud, in which all that sediment brought those weird but admittedly entertaining eucalyptus and licorice aspects even more to the foreground - but then, I can still feel the original concept behind all that, and initially this concept was even well conveyed. A good occasion to dwell on Nevel for a while - I remember them in their Katjelam phase, promoting their beers very actively at Carnivale Brettanomyces in Amsterdam, then watched them turn into the well-respected and refined brewery Nevel was, and then finally heard of their demise last year. It was an interesting ride for them, I think - I hope their concept of keeping things as close to nature, or the backyard, as much as possible, will continue to inspire other brewers in these dreary times of declining craft beer enthusiasm. Too bad I missed this Weide when it was young - but the fact that it is still enjoyable today, is a testimony to this brewery's skills. Cheers to Nevel!

750ml bottle from Etre Gourmet. (First Batch #1. 4,2% alc was) Ziarniste zbozowe i cytrusowe w smaku. Ale tylko cytryny i skorka z cytryny. Wytrawne gorzkie. Bardzo aromatyczne i pachnace piwo ze srednia piana opadajaca w srednim uplywie czasu. Jasna zlocista barwa. Po dolaniu kolejnego kieliszka robi sie nieco metnawa piaskowa barwa. Stylowa i oszczedna etykieta. Skromnie i fajnie smakowo, niski poziom alkoholu sprawia ze jest pijalne w bezwietrzne upalne lato
Tried on 05 Aug 2018 at 15:56

750ml bottle from Etre Gourmet. Ziarniste zbozowe i cytrusowe w smaku. Ale tylko cytryny i skorka z cytryny. Wytrawne gorzkie. Bardzo aromatyczne i pachnace piwo ze srednia piana opadajaca w srednim uplywie czasu. Jasna zlocista barwa. Po dolaniu kolejnego kieliszka robi sie nieco metnawa piaskowa barwa. Stylowa i oszczedna etykieta. Skromnie i fajnie smakowo, niski poziom alkoholu sprawia ze jest pijalne w bezwietrzne upalne lato
Tried on 05 Aug 2018 at 15:56