6.6/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 4
Overall 6.5
[BCTC ’07] - dark purple-ish brown pour, with a light, fizzy lace - thick, highly alcoholic, boozy aroma, with notes of scotch, plums, figs - alcohol burns the tongue and throat throughout - heavy caramel and brown sugar, with candied dates, raisins and figs - light notes of smoke and whiskey - full-flavored, but way too boozy - this stuff needs at least a few years to loose some of that heat.
Tried
from Can
on 23 Jul 2007
at 19:27
8.2/10
—
Appearance 10
Aroma 8
Flavor 8
Texture 8
Overall 8
Draught samples at Kennett 06 and Boston’s Belgian Beer Fest 06
Lightly hazy golden beer, very saison like in appearance, with tiny bubbles apparent in the liquid and a medium amount of well-retained white head that provides plenty of lacing.
Light honey fermentation notes in the nose (pepper, flowers, light medicinal notes and some vanilla) immediately complement the delicate B. Brux fruitiness. Some more residual sugar than Substance D seems to give the beer more an Orval-like note, with a moderate hoppiness, lots of perfume, lilacs and fresh grass. Very strong aroma, growing very tart, lemony and lightly herbal-astringent on the end. Honey dabbled over biscuits, with some very soft suggestions of light caramel are the extent of the malt notes. Not lactic or acetic, but just very dry fruit skin notes from the brett.
Both sour and tart at once, in the flavor, from the honey (which lends a light bittersweetness) and the very tart, and very prominent brett. Meanwhile, plenty of spicy notes form all over the palate, not being anywhere overdone. Engaging carbonation, and a moderate level of it help keep things very bright and crisp. Some sharp esters grow apparent with warming, as well as just a touch of alcohol warmth, and definitely some spicy phenols, but some (hops?) are noted on the end, adding some hay and grass notes and bringing the beer back down to earth. Touch of sweet honey on the finish and plenty of light dough and vanilla.
The Kennett version had a very large amount of diacetyl, nearly ruining the beer for me. Shaun thought it was an infected keg with pediococcus adding the diacetyl, and I believe it, it reminds me of the diacetyl issues with RR’s supplication. The keg at BBF was flawless, however. Score is for the BBF version
Lightly hazy golden beer, very saison like in appearance, with tiny bubbles apparent in the liquid and a medium amount of well-retained white head that provides plenty of lacing.
Light honey fermentation notes in the nose (pepper, flowers, light medicinal notes and some vanilla) immediately complement the delicate B. Brux fruitiness. Some more residual sugar than Substance D seems to give the beer more an Orval-like note, with a moderate hoppiness, lots of perfume, lilacs and fresh grass. Very strong aroma, growing very tart, lemony and lightly herbal-astringent on the end. Honey dabbled over biscuits, with some very soft suggestions of light caramel are the extent of the malt notes. Not lactic or acetic, but just very dry fruit skin notes from the brett.
Both sour and tart at once, in the flavor, from the honey (which lends a light bittersweetness) and the very tart, and very prominent brett. Meanwhile, plenty of spicy notes form all over the palate, not being anywhere overdone. Engaging carbonation, and a moderate level of it help keep things very bright and crisp. Some sharp esters grow apparent with warming, as well as just a touch of alcohol warmth, and definitely some spicy phenols, but some (hops?) are noted on the end, adding some hay and grass notes and bringing the beer back down to earth. Touch of sweet honey on the finish and plenty of light dough and vanilla.
The Kennett version had a very large amount of diacetyl, nearly ruining the beer for me. Shaun thought it was an infected keg with pediococcus adding the diacetyl, and I believe it, it reminds me of the diacetyl issues with RR’s supplication. The keg at BBF was flawless, however. Score is for the BBF version
Tried
on 17 Dec 2006
at 13:58
7.8/10
—
Appearance 8
Aroma 7
Flavor 8
Texture 8
Overall 8
2006 bottle (only 2-3 weeks in the bottle) at the Belgian Beer Fest on 10/27/06
Strong, deep hay-yellow, butter colored head is medium in height, but well-retained. Lucid, amber-vintage goldleaf body has light magenta highlights. Liquid looks fairly viscous; there’s a slight glassiness to it. Well conditioned/transferred, as the liquid shows a medium-high clarity from the bottle. After the initial fizziness, some bubbles remain, lazily working their way to the top to bolster the head. Light lacing is left in patches on the glass. Not quite the pillowy, mountainous head with sheet-lacing of some of the best Belgian versions, but very respectable nonetheless.
Warm butter-toffee and lightly candied raisins provide a soft and somewhat rich opening to the aroma. Definite candi sugar and some light, and very well-controlled alcohol grace the nose. Fruitiness continues as it warms, yellow raisins, red apples, juicy pears, nectarines and definite cinnamon notes as well. It’s all very smooth and dosent lay on top of an obnoxiously sweet/syrupy malt/adjunct sugar base. Reminds me of a mix between La Trappe Quadruppel and Allagash Four in its more dry approach. Biscuits and raisins with medium dry caramel and English toffee are all presented by the malts and definitely complement the lighter fruitiness of the yeast. Shockingly clean/refined for how short a time it has spent in the bottle. Tremendous potential, but also quite tastey and not-overdone as is. Medium-high strength of aroma, no flaws, no sharp fusels, just a touch of alcohol warmth that actually adds to the complexity, IMHO.
More malty in the flavor, than the nose would suggest, but again nowhere near sugary or syrupy. Rich butter toffee and caramel with some moderate breadiness asserting itself is what I get from the malt. A decided chewiness is woven in to the finish, almost like chewing on toffee or caramel. Bits of raisins and light phenols (clove, cinnamon, smoke) help keep things dry, while some peaches and nectarines add depth in the ester department. Medium, engaging carbonation. Not alcoholic at all. Touch of breadiness and a bit of acidity/astringency sit on the end. I really wish I had a bottle of this to hold on to, it’s going to be exceedingly good in another couple months.
Strong, deep hay-yellow, butter colored head is medium in height, but well-retained. Lucid, amber-vintage goldleaf body has light magenta highlights. Liquid looks fairly viscous; there’s a slight glassiness to it. Well conditioned/transferred, as the liquid shows a medium-high clarity from the bottle. After the initial fizziness, some bubbles remain, lazily working their way to the top to bolster the head. Light lacing is left in patches on the glass. Not quite the pillowy, mountainous head with sheet-lacing of some of the best Belgian versions, but very respectable nonetheless.
Warm butter-toffee and lightly candied raisins provide a soft and somewhat rich opening to the aroma. Definite candi sugar and some light, and very well-controlled alcohol grace the nose. Fruitiness continues as it warms, yellow raisins, red apples, juicy pears, nectarines and definite cinnamon notes as well. It’s all very smooth and dosent lay on top of an obnoxiously sweet/syrupy malt/adjunct sugar base. Reminds me of a mix between La Trappe Quadruppel and Allagash Four in its more dry approach. Biscuits and raisins with medium dry caramel and English toffee are all presented by the malts and definitely complement the lighter fruitiness of the yeast. Shockingly clean/refined for how short a time it has spent in the bottle. Tremendous potential, but also quite tastey and not-overdone as is. Medium-high strength of aroma, no flaws, no sharp fusels, just a touch of alcohol warmth that actually adds to the complexity, IMHO.
More malty in the flavor, than the nose would suggest, but again nowhere near sugary or syrupy. Rich butter toffee and caramel with some moderate breadiness asserting itself is what I get from the malt. A decided chewiness is woven in to the finish, almost like chewing on toffee or caramel. Bits of raisins and light phenols (clove, cinnamon, smoke) help keep things dry, while some peaches and nectarines add depth in the ester department. Medium, engaging carbonation. Not alcoholic at all. Touch of breadiness and a bit of acidity/astringency sit on the end. I really wish I had a bottle of this to hold on to, it’s going to be exceedingly good in another couple months.
Tried
from Bottle
on 15 Dec 2006
at 15:56
8.1/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8.5
2006 draught samples at Kennett Fest on 10/7/06
Orange-copper-blond colored beer is quite hazy, showing tiny bubbles rising at the surface to create a cascade-like effect of colors and carbonation, leading to an enamel-colored, dense head that shows medium to high retention and light lacing.
Highly fruity hops in the nose are pungent and very aromatic. No immense hard resin or obnoxious grapefruit overdose here. Bright and crisp for sure, but softened, somewhat, by a modest amount of caramel-honey sugariness. The malt and hop combination produces cherries and ruby red grapefruit notes, with some coniferous suggestions on the very end as the hop acids mix with the alcohol esters. By no means is it overly alcoholic in the nose, however (which is impressive for this abv). You can almost smell the texture, which just seems like it is going to be rather thick, comforting and fully supportive of the hops. Some nectarine and lemon zest notes, on the back of a very pungent spruce note really shows interesting complexity. Not just another mango, grapefruit, pine concoction.
The flavor really impressed me the most, however, being sweet, or as it sweet as it needs to be to balance, but seemingly going no further. Caramel and light honey, with some touches of bread/dough suggestions, immediately form a supportive texture and are attacked by the bitter grapefruit-like sharpness. It almosts reminds me of lemon juice, the hops being very dry through the middle and extremely pungent (almost sour). But as quickly as it comes, the caramel malts wash it away (mostly, anyhow) leaving flavor combinations of cherries, raisins, marmalade, sweet strawberries and sweetened limes in its wake. A snap of alcohol warmth and/or hop acidity closes it out and malt sugars comfort the palate until the next sip, not allowing any significant acidity (relatively speaking) to build.
Carbonation was quite appropriate, though low and mostly engaging. I think a little bit more would have even been beneficial though, as the malt seemed to take the upperhand slightly, by the end. Still, at this IBU and ABV, it’s remarkably well-done and not sloppy. Missing the near-perfect balance/attenuation of Pliny the Younger and PP Hop 15 and perhaps some more pils malt in place of the caramel malt would make it seem a little brighter. Still, this is fantastic stuff and a very difficult beer to accomplish (triple IPA).
Orange-copper-blond colored beer is quite hazy, showing tiny bubbles rising at the surface to create a cascade-like effect of colors and carbonation, leading to an enamel-colored, dense head that shows medium to high retention and light lacing.
Highly fruity hops in the nose are pungent and very aromatic. No immense hard resin or obnoxious grapefruit overdose here. Bright and crisp for sure, but softened, somewhat, by a modest amount of caramel-honey sugariness. The malt and hop combination produces cherries and ruby red grapefruit notes, with some coniferous suggestions on the very end as the hop acids mix with the alcohol esters. By no means is it overly alcoholic in the nose, however (which is impressive for this abv). You can almost smell the texture, which just seems like it is going to be rather thick, comforting and fully supportive of the hops. Some nectarine and lemon zest notes, on the back of a very pungent spruce note really shows interesting complexity. Not just another mango, grapefruit, pine concoction.
The flavor really impressed me the most, however, being sweet, or as it sweet as it needs to be to balance, but seemingly going no further. Caramel and light honey, with some touches of bread/dough suggestions, immediately form a supportive texture and are attacked by the bitter grapefruit-like sharpness. It almosts reminds me of lemon juice, the hops being very dry through the middle and extremely pungent (almost sour). But as quickly as it comes, the caramel malts wash it away (mostly, anyhow) leaving flavor combinations of cherries, raisins, marmalade, sweet strawberries and sweetened limes in its wake. A snap of alcohol warmth and/or hop acidity closes it out and malt sugars comfort the palate until the next sip, not allowing any significant acidity (relatively speaking) to build.
Carbonation was quite appropriate, though low and mostly engaging. I think a little bit more would have even been beneficial though, as the malt seemed to take the upperhand slightly, by the end. Still, at this IBU and ABV, it’s remarkably well-done and not sloppy. Missing the near-perfect balance/attenuation of Pliny the Younger and PP Hop 15 and perhaps some more pils malt in place of the caramel malt would make it seem a little brighter. Still, this is fantastic stuff and a very difficult beer to accomplish (triple IPA).
Tried
from Can
on 12 Dec 2006
at 16:15
8.6/10
—
Appearance 10
Aroma 9
Flavor 8
Texture 8
Overall 8.5
2006 draught samples at Kennett Fest on 10/07/06 and Belgian Beer Fest on 10/27/06
Medium to medium-high clarity in this brilliant hay-golden yellow beer. Lots of pale gold tints and a very dense, though small amount of white head, with proper lacing as it recedes.
Magnificent amounts of brett in the nose bring on full images of Orval, Redemption, et al....Great attenuation, with only dry honey and light biscuity malt notes remaining. Dry fruitiness that you would expect from Brett. The BBF version I believe was 100% brett primary, whereas the cooperstown and Kennett had saccharomyces in primary. Think that’s what Shaun said anyway. Very strong nose, anyhow, with no alcohol and no flaws noted. Just pure brett goodness as it should be, with some raw acids and a light horsey funk
The flavor was crisp, dry and deliciously fruity, showing off pear skins, light apples, nectarines and some lilacy hops. Tart brett all the way to the end, lingering nicely on the finish. Very lacking on doughiness, thankfully and no trace of the water problems the Shed often has. Some white pepper and definite acidity as well, on the finish. I could taste just a hint of diacetyl on the very end, but it was minimal and nothing I havent found in many other brett saisons. Very engaging, tight carbonation, crisp, drying, refreshing texture, unfitered of course. A hell of a good drinkin’ beer.
Medium to medium-high clarity in this brilliant hay-golden yellow beer. Lots of pale gold tints and a very dense, though small amount of white head, with proper lacing as it recedes.
Magnificent amounts of brett in the nose bring on full images of Orval, Redemption, et al....Great attenuation, with only dry honey and light biscuity malt notes remaining. Dry fruitiness that you would expect from Brett. The BBF version I believe was 100% brett primary, whereas the cooperstown and Kennett had saccharomyces in primary. Think that’s what Shaun said anyway. Very strong nose, anyhow, with no alcohol and no flaws noted. Just pure brett goodness as it should be, with some raw acids and a light horsey funk
The flavor was crisp, dry and deliciously fruity, showing off pear skins, light apples, nectarines and some lilacy hops. Tart brett all the way to the end, lingering nicely on the finish. Very lacking on doughiness, thankfully and no trace of the water problems the Shed often has. Some white pepper and definite acidity as well, on the finish. I could taste just a hint of diacetyl on the very end, but it was minimal and nothing I havent found in many other brett saisons. Very engaging, tight carbonation, crisp, drying, refreshing texture, unfitered of course. A hell of a good drinkin’ beer.
Tried
on 12 Dec 2006
at 14:26
6.4/10
—
Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 6.5
kp’s Fest of 26. Pours with a small head of white over a light amber body. Malt and grass aroma. Overall, this was bitter flavored.
Tried
on 01 Sep 2006
at 04:40
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
BCTC - one of the few beers made with brett at the event (and there were many) that actually had brett character to it - peppery/spicy and quite earthy aroma - quite herbal, but not really what I would call spicy - dry, nearly tannic, as the tart brett qualities make the mouth pucker just a bit - well done.
Tried
on 19 Jul 2006
at 18:48
7.9/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 7.5
Dark golden ale with a thin creamy white head. Pleasantly floral aroma with candy sugar. A sweet lemony saison with good floral hops, candy sugar, and nutty notes. A good surprise. Tap at BCTC 2006.
Tried
from Can
on 18 Jul 2006
at 21:03
6.8/10
—
Appearance 6
Aroma 6
Flavor 7
Texture 8
Overall 7
Draught samples at New England Beerfest 2005 and Draught tulips at Redbones on 6/19 and 6/20/06. White head is mostly diminishing, to partial cover and a large ring, white in color. Low clarity, but more transluscent than opaque and a very strong peach-blood orange color, with some light amber tints in the middle. Fruits and spices is the game here, with a highly active Belgian yeast, quite authentically producing peach, nectarine, mango and other orange fruit esters. As well a highly spicy, phenolic effect is notable, drying things out on the end, as light breadiness and dusty, almost plant-like yeastiness pervades the end. Some light mineral/water quality problems are definitely noted, but it is far from strong or intrusive and allows the honey and graham cracker malts room to balance the spicy yeast character without leaving too much slick, hard mineral character. Spicy again in flavor, the palate is confronted mostly by yeast bi-products. Not overly dusty, funky or damp, but with a crisp, dry hay-like bite and some minor breadiness. The yeast provides most of the flavor, producing tons of spicy phenols. Slightly sweet at the beginning, but still at appropriate attenuation levels, it gains a strong, defining dryness on the end, bordering astringency, but for the loose, gentle carbonation that seems to soothe some of this. Trippels, to me, seem a product of yeast and proper attenuation and this one certainly scores well in both categories. The mouthfeel is loose and the carbonation weak, but obviously a product of the draught nature and not the brewing. In a bottle conditioned bottle, I could see this being quite well-done, strongly to style and nearly flawless (but for the light minerals noted from the Shed, showing up in some degree in all of their beers). No alcohol apparent in nose or flavor.
Tried
from Bottle
on 20 Jun 2006
at 22:01
6.6/10
—
Appearance 8
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Draught pint at Redbones on 6/10/06.
A frothy, fairly well-retained slightly off-white head sits atop a dull golden body, medium-low clarity and gentle effervescence seen in the liquid. Some moderate lacing left in patches up and down the glass.
The nose is a clean Belgian yeast, VERY spicy, with touches of dusty/cobwebby minerals. Some light esters provide very dry nectarines and lemons that keep things mostly snappy otherwise. Malt is gentle, but definitely well felt. Graham cracker notes dabbled throughout pale malt sugars and a very herbaceous finish, not really bitter or pungent as some saisons are, but more gentle and full of light floral notes. The aroma is lasting, with a medium to medium-high strength.
In the flavor, the yeast builds up quickly, adding plenty of spicy phenols, notes of light citrus and other yellow fruits that do enliven the palate, but a slightly dull, sugary base malt-like note seems to smooth things out and sweeten things a bit too much, as some light breadiness tugs at the palate on the finish. Breadiness is not very delicate in a beer and I look for clean, well-attenuated malt character in a saison. Not that this is underattenuated, actually it’s quite well-done (though tending too sweet overall), but the light breadiness, wherever it comes from is just a bit too heavy. But the spiciness from the yeast is delicious, as is the engaging carbonation (very well done for a draught saison, which is always more difficult, IMHO) and medium-full body. No alcohol is apparent.
Not as much of the Shed "House character" in this one. A gently hopped saison, and for that, I think some will be turned off, but the beer is definitely well made and full of character.
A frothy, fairly well-retained slightly off-white head sits atop a dull golden body, medium-low clarity and gentle effervescence seen in the liquid. Some moderate lacing left in patches up and down the glass.
The nose is a clean Belgian yeast, VERY spicy, with touches of dusty/cobwebby minerals. Some light esters provide very dry nectarines and lemons that keep things mostly snappy otherwise. Malt is gentle, but definitely well felt. Graham cracker notes dabbled throughout pale malt sugars and a very herbaceous finish, not really bitter or pungent as some saisons are, but more gentle and full of light floral notes. The aroma is lasting, with a medium to medium-high strength.
In the flavor, the yeast builds up quickly, adding plenty of spicy phenols, notes of light citrus and other yellow fruits that do enliven the palate, but a slightly dull, sugary base malt-like note seems to smooth things out and sweeten things a bit too much, as some light breadiness tugs at the palate on the finish. Breadiness is not very delicate in a beer and I look for clean, well-attenuated malt character in a saison. Not that this is underattenuated, actually it’s quite well-done (though tending too sweet overall), but the light breadiness, wherever it comes from is just a bit too heavy. But the spiciness from the yeast is delicious, as is the engaging carbonation (very well done for a draught saison, which is always more difficult, IMHO) and medium-full body. No alcohol is apparent.
Not as much of the Shed "House character" in this one. A gently hopped saison, and for that, I think some will be turned off, but the beer is definitely well made and full of character.
Tried
on 16 Jun 2006
at 16:07