(Bottle 33 cl) Fully golden with a handsome, creamy and rather stable head. Aroma of yeast and alcohol. Sweet and malty with lightly sulphurous notes and a dry finish. Very accessible Tripel. 270705

Bottle: Hazy, orangey coloured, thin but stable lacing head; sweetish fruity (apples, oranges) nose with a tinge of alcohol and yeast; mild sweetish and fruity flavour, creamy mouthfeel; sweetish and malty finish with some bitterness in the wings and traces of "medical" fruitiness. Not unpleasant, mild and fruity brew with well hidden alcohol.

(Bottle 33 cl) Amber coloured with tiny, floating impurities. Thick, creamy and rather stable, off-white head leaving a solid lacework. Malty aroma with a touch of yeast. Lightly sweetish malty with some diacetyl and a lightly vinous character. Some notes of overripe plums. Not your typical Tripel, but quite pleasant. 221105

Reinart Flemish Wild Label. 750mL bottle shared on 11/6/2005, not sure of the date, probably 04 or 05. Pours a light caramel-orange tinted gold body, plenty of white head that is well-retained and provides light lacing, but for this strength and sweetness, it should lace better and be better retained, I think. Unfiltered and lightly hazy as well. Aroma shows sweet toffee and caramel, with a slight brett note. It would probably be less slight if there wasnt so much sweet malt. Bits of dry fruits (apricots, peaches, tangerines) and a light vanilla cream-like note as well. Other than the light brett, it’s fairly clean. The flavor shows brett right off the start, but again, is quickly enveloped by sweet caramel and toffee, with a mild vanilla and orange liqueur flavor. Mouthfeel is fairly tight, but the high amount of residual sugar in here contributes a light stickiness that is detracting from what I feel a wild ale should be. Low alcohol apparency, even at 9% and a very clean yeast (non-brett yeast, that is). Well-constructed, and the brett adds a noticeable touch of tartness, in passing, but I’m not getting all of this cheesey/funk that I see in other reviews. Could see this improving greatly with proper aging. 8/4/7/3/14

2/18/2005 Spoon Whacker lable. Pours a hazy, light golden-yellow body, with some fluffy white head. Notes of lemon, grass, hay in the background of the aroma, but up front, to my delight, is a ton of brett character. The vapor from the bottle upon first opening is just a pure shot of wild yeast decadence, quite unmistakeably queuze-like. Band-aids, wet hay and straw. Taking in more of the aroma, there is a quite detectable note of alcohol, which detracts from the experience, and some light dough notes, reminding me of a doughy, alcoholic, perfumy trippel. Flavor begins with tart, wild yeast, lightly chewy consistency and some angel-food cake notes. Alcohol grows on the palate, just like in the aroma and some sweet honey flavored pils malt is quite detectable. The more I drink, the more the barnyard qualities fade and I’m left with a yeasty, phenolic, trippel, or perhaps, a Strong Golden Ale (though not overly spicy). However, I cork the beer and save it until the next day. Upon trying it the next day, it seems about the same, unfortunately, though some alcohol has died off. With the last quarter of the bottle to go, I vigorously swirl the bottle and infuse all of the sediment in to my last glass.
WOW. This is splendid! I’ve never seen a beer change so much for the better on the yeast pour! The nutty-dryness of the yeast halts the alcohol’s sharp effect on the palate, while some funky notes are renewed. Wonderful, smooth texture from the yeast, with light malt notes and just a much better balance. Not bland in the least. Score is an average of the yeast-pour and the non yeast pour. Definitely going to go get another bottle and see what comes of shaking up the yeast on the very first pour. 7/4/8/4/15. Total score an average between the two labels.

Flowery, perfumey bliss. Just the right touch of bitterness, flower petals, spice, and malt. Not as "primitive" (sour) as expected, but quite Saison-esque in nature, with pepper, flower petals, potpourii, and other herbal goodness imbued in liquid. Quite a tasty treat.
Earlier Rating: 5/7/2004 Total Score: 3.8
Ahhh yes, this beer is imbued with that classic sour apple peel and rind-of-Brie-cheese character I love in lambics, sour ales, and the occasional saison. This reminded me a bit of Beatrix. The sour apple and cheese rindy, musty flavors led to a crackery, spicy phenolic finish. A touch of alcohol was noticed. The elements work quite well together- a nice change of pace from more typical fare.

Earthy red-brown beer; thick yellow-brown head, creamy. Woody sourish-sweet nose, lactic acid, sour cream, fruity as wild berries, rosehips, oranges, prunes. Tart sourish taste, with little sweetness left. Woody, tannines, fruit (sour cherries, unripe brambles, unripe plums), lactic acid, peppery, raw cinnamon bark taste, tobacco, black cardemom peel. Well-bodied, hidden oily slickness, alleviated by the acids. Proef’s attempt at Oud Bruin. More than deft, but in opposition to the multitude of flavours, I miss a bit of depth. I still could do with more of this, obviously.

(bottle, 2,5 years old) Cloudy orange-golden colour with a frothy, slightly off-white medium head. Sugary sweet malty and orange fruity nose with yeasts. Sweet flavour, medium body. Initially sweet malty and orange fruity with a light bitter and fruity finish.

Clear light orangebrown color, short off-white head. Aroma of caramel malt, bit fruity, bit hoppy. Bitter taste, caramel malty, good balance. Nice bock.