bottle. mild nose of yeast. haze on light pale. of course, very little, if any carbonation. fairly mild up front, barely any alky beer aspect to this and you'd never know it was near 5%. yea like 17 said below, i don't get what left hand is trying to do with this. i'd say its not really a witbier nor a belgian white, just saying. quite different than any beer i can remember in recent history. label says coriander and orange peel? can't taste either. if you want to compare this to something, think about a decent witbier that has gone flat in an open bottle that was sitting in the fridge for a couple of days; been there, done that.

Can off the $2 rack. Like nuplas says below, a higher ABV makes these pastry bombs somewhat tolerable to me. The higher the ABV, the more likely I'll tolerate it, with all those synapse eventually firing off. Not expecting much. It pours very dark brown almost black with a tannish brown head. Nose is somewhat sweet on the olfactory. First big swig is simply a nearly flat stout. That is OK with me, because its not as cloying and sugary as most of those pastry brews can be. The stout feel is followed up with some tamed sweetness of what perhaps can be some maple? Then I think I'm getting just a tad of caramel in thar. Not really sure if this flavored BS actually qualifies as french toast. It aint nothen like any variety of FT I've ever had. Geez, I wish we had some co2 in here to keep this stuff from becoming an annoying concoction. Please, 6%, start kicking in before I really get exasperated and vexed. Near the bottom of the can the stout stays pleasantly forward with each swig but its always followed up with a stiff reminder that this is, after all, a pastry beer. How did these stupid ass brews ever become popular? Only the shadow knows. Finally of the finish, I think I'm getting some calming effects of the 6% within.