6.9/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 6.5
Draught at the brewery, 4/22/17.
Deep copper-amber body is lightly hazy and shows a small, beige head of low retention (but keep in mind this is part mead and has a ton of herbs in it).
Quite fruity and full of rich honey and pepper from the mead. Between the high strength of Dansk’s meads, ginger, hibiscus, lavender, sage, wine barrel aging and 9% abv, you might expect this one to be a bit of an intense mess in the nose. While you might be slightly right, I think you actually get a sort of "So much going on that nothing stands out" effect. Lots of sugars, acids, fruit notes, tons of herbal character and low alcohol apparency with no flaw. Rich, though.
About on par with the nose, the flavor has tons of rich caramel, honey, raisin, prune, lavender and very light ginger that all give it a rather boisterous character. Soft, tight carbonation and a malty texture with light wood tannin and minerality from the wine and whatever else. Like the first blend, not my favorite, as it is a bit excessive, but that’s sort of what you sign up for with a lot of braggots. Still respect the craftsmanship here (though I’m not a big fan of Dansk meads at all).
Deep copper-amber body is lightly hazy and shows a small, beige head of low retention (but keep in mind this is part mead and has a ton of herbs in it).
Quite fruity and full of rich honey and pepper from the mead. Between the high strength of Dansk’s meads, ginger, hibiscus, lavender, sage, wine barrel aging and 9% abv, you might expect this one to be a bit of an intense mess in the nose. While you might be slightly right, I think you actually get a sort of "So much going on that nothing stands out" effect. Lots of sugars, acids, fruit notes, tons of herbal character and low alcohol apparency with no flaw. Rich, though.
About on par with the nose, the flavor has tons of rich caramel, honey, raisin, prune, lavender and very light ginger that all give it a rather boisterous character. Soft, tight carbonation and a malty texture with light wood tannin and minerality from the wine and whatever else. Like the first blend, not my favorite, as it is a bit excessive, but that’s sort of what you sign up for with a lot of braggots. Still respect the craftsmanship here (though I’m not a big fan of Dansk meads at all).
Tried
on 19 May 2017
at 14:05
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Draught at the brewery, 4/22/17.
Dark brass with light amber and golden hues, slight haze and an off-white-to-beige head atop showing moderate to moderately low retention.
Sourdough, light lactic character and black pepper add quite a bit of "dryness" to the nose which is bailed out by a good helping of cereal-like grain character from all of the various grains in here. Lots of pepper from the honey, though the honey itself is fully fermented. Soft, biscuity wheat helps to mitigate the sour characteristics, as well. All sorts of odd yellow fruits, peppery phenols, various bread notes and tons of grain lingering with a gentle acetic undertone. Smells rustic and incredibly reminiscent of sahti, kvass, kombucha, etc...No alcohol or flaw.
Lightly doughy yeast notes sit on a wheat-like texture that provides softness to offset the big pepper from the honey and yeast and dry grain of the rye and buckwheat. Some cereal character, moderate lactic acidity and light acetic acid definitely provide for a high intensity of flavor, but the tight carbonation and high attenuation, as well as the light tannin from the oak all help bring it back down to drinkable levels. A plethora of complexity resulting from the bread culture, honey, and various grains. No alcohol or flaw. Does have some doughiness to it which I’m not usually crazy about, but then again, it’s pretty understandable given this has baker’s yeast in it...
Dark brass with light amber and golden hues, slight haze and an off-white-to-beige head atop showing moderate to moderately low retention.
Sourdough, light lactic character and black pepper add quite a bit of "dryness" to the nose which is bailed out by a good helping of cereal-like grain character from all of the various grains in here. Lots of pepper from the honey, though the honey itself is fully fermented. Soft, biscuity wheat helps to mitigate the sour characteristics, as well. All sorts of odd yellow fruits, peppery phenols, various bread notes and tons of grain lingering with a gentle acetic undertone. Smells rustic and incredibly reminiscent of sahti, kvass, kombucha, etc...No alcohol or flaw.
Lightly doughy yeast notes sit on a wheat-like texture that provides softness to offset the big pepper from the honey and yeast and dry grain of the rye and buckwheat. Some cereal character, moderate lactic acidity and light acetic acid definitely provide for a high intensity of flavor, but the tight carbonation and high attenuation, as well as the light tannin from the oak all help bring it back down to drinkable levels. A plethora of complexity resulting from the bread culture, honey, and various grains. No alcohol or flaw. Does have some doughiness to it which I’m not usually crazy about, but then again, it’s pretty understandable given this has baker’s yeast in it...
Tried
on 18 May 2017
at 17:10
8.5/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 10
Overall 9
Draught at the brewery, 4/22/17.
Deep honey-golden with a mid-sized white head receding rapidly to a ring. Gentle haziness.
Beautiful botanicals in the nose with light tangerine, lemon oil and also a touch of soft bath soap (but a good bath soap. Fragrant, light, gentle...). Very light Brett showing just a touch of light lime. Delicate stuff...
Malty yet dry in the texture with honey, biscuit and very light butter behind the tangerine/lemon flavors. It’s neither punchy nor overly acidic and again it comes off quite delicate given the 6.8%, a rather intense citrus fruit and bacterial/yeast acidity. Obviously well-lagered and the perfect texture doesn’t hurt things either. Quite complex and no real detractors I can find here. I suppose the aroma could be a bit more expressive and I’d like to see a bit more depth of yeast character (both Brett and Sachh), but it’s sublime stuff, to be sure.
Deep honey-golden with a mid-sized white head receding rapidly to a ring. Gentle haziness.
Beautiful botanicals in the nose with light tangerine, lemon oil and also a touch of soft bath soap (but a good bath soap. Fragrant, light, gentle...). Very light Brett showing just a touch of light lime. Delicate stuff...
Malty yet dry in the texture with honey, biscuit and very light butter behind the tangerine/lemon flavors. It’s neither punchy nor overly acidic and again it comes off quite delicate given the 6.8%, a rather intense citrus fruit and bacterial/yeast acidity. Obviously well-lagered and the perfect texture doesn’t hurt things either. Quite complex and no real detractors I can find here. I suppose the aroma could be a bit more expressive and I’d like to see a bit more depth of yeast character (both Brett and Sachh), but it’s sublime stuff, to be sure.
Tried
from Can
on 18 May 2017
at 16:43
8.2/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 9
Draught at the brewery, 4/22/17.
Hazy, blonde-golden with a hint of copper and a medium-sized white head showing moderate retention.
Juicy citrus in the nose mixes with light wood, vibrant fruitiness (though I wouldn’t go as far as to identify it as wine) and soft, pillowy malts behind it that lend dainty honey and light biscuit character. For a brewery focused on sour ales and what not, they really do one hell of a job with hops. It’s very hop-forward in the nose, but there’s no punch/twang/resin whatsoever and various juicy notes keep this thing incredibly enjoyably sniffable. Fresh, leafy, green, vegetal character for days with light to moderate Brett and lactic acids behind it, though very gently.
Dry but with a very soft texture and fine carbonation, the beer is again juicy and wonderfully hopped. Tangerine, meyer lemon, light pineapple and ripe nectarine all coat the palate as soft wood tannins and wheat tickle the insides of your mouth. Not forceful at all in the acidity, be it hop or bacteria/yeast-derived. If "sour" IPA is a thing, then I’m reaching for this and Palafrenero every time.
Hazy, blonde-golden with a hint of copper and a medium-sized white head showing moderate retention.
Juicy citrus in the nose mixes with light wood, vibrant fruitiness (though I wouldn’t go as far as to identify it as wine) and soft, pillowy malts behind it that lend dainty honey and light biscuit character. For a brewery focused on sour ales and what not, they really do one hell of a job with hops. It’s very hop-forward in the nose, but there’s no punch/twang/resin whatsoever and various juicy notes keep this thing incredibly enjoyably sniffable. Fresh, leafy, green, vegetal character for days with light to moderate Brett and lactic acids behind it, though very gently.
Dry but with a very soft texture and fine carbonation, the beer is again juicy and wonderfully hopped. Tangerine, meyer lemon, light pineapple and ripe nectarine all coat the palate as soft wood tannins and wheat tickle the insides of your mouth. Not forceful at all in the acidity, be it hop or bacteria/yeast-derived. If "sour" IPA is a thing, then I’m reaching for this and Palafrenero every time.
Tried
on 18 May 2017
at 16:36
7.9/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 7.5
Bottle - pours gold white head - nose/taste of strawberry, oak, funk, horseblanket and wine - medium body
Tried
from Bottle
on 10 May 2017
at 23:26
8/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 9
Bottle thanks to Jeremy. Pours a cloudy orange with small white head that diminishes to nothing. The aroma is funk, oak, strawberry seed. Medium body, tart strawberry, oak, funk, light acidity, enjoyed this.
Tried
from Bottle
on 06 May 2017
at 15:51
7.9/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 7.5
Draught at Ginger Man Boston, 3/31/17.
Deep purple and mahogany with magenta highlights and a violet-flecked, beige head atop that fully recedes.
The nose immediately shows the plum, though it’s well-macerated/integrated at this point and I only get dry esters and light vegetal notes. Rather earthy, which matches the light specialty malt character (toasted grain, light caramel, vanilla) and plays a good foil to the bright, rather forward bacterial-induced acidity (strong lactic presence with light acetic notes, as well). Lots of black pepper, lightly juicy plum and moderate caramel sweetness/softness with restraint on the alcohol and little/no sharpness.
In the mouth it’s quite tart and sour with a healthy mix of both plum juice and lactic acidity. Dry caramel and toffee emerge with light raisin/fig and other mild dark fruits. Plum skin on the finish with soft wood tannin and no alcohol or flaw. Quite sour, though it’s well-malted to help balance and the plum character is fantastic, being soft and flavorful while also well-integrated with the beer.
Deep purple and mahogany with magenta highlights and a violet-flecked, beige head atop that fully recedes.
The nose immediately shows the plum, though it’s well-macerated/integrated at this point and I only get dry esters and light vegetal notes. Rather earthy, which matches the light specialty malt character (toasted grain, light caramel, vanilla) and plays a good foil to the bright, rather forward bacterial-induced acidity (strong lactic presence with light acetic notes, as well). Lots of black pepper, lightly juicy plum and moderate caramel sweetness/softness with restraint on the alcohol and little/no sharpness.
In the mouth it’s quite tart and sour with a healthy mix of both plum juice and lactic acidity. Dry caramel and toffee emerge with light raisin/fig and other mild dark fruits. Plum skin on the finish with soft wood tannin and no alcohol or flaw. Quite sour, though it’s well-malted to help balance and the plum character is fantastic, being soft and flavorful while also well-integrated with the beer.
Tried
on 05 May 2017
at 14:22
7.2/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7
Bottle split at RB Best Hotel Lobby Share, post festival, 31/01/16. Hazed golden orange with a decent off white covering. Nose is sprucey wood, citric piss, funk, damp hay, lemon zest. Taste comprises sharp lemon, funk, herbal tones, green berry must, light oak, tarte citric retort. Medium bodied, fine carbonation, drying close. Decent enough sour.
Tried
from Bottle
on 15 Apr 2017
at 06:01
7.2/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7
Bottle split at RB Best Hotel Lobby Share, post festival, 31/01/16. Dark brown with a decent beige covering. Nose is tarte stoned fruits, light spice, cocoa notes, funk, brett, damp straw. Taste comprises pissy fruits, funk, subtle barrel, red grape tang, light metallic tinge, tarte berry fruits, barnyard. Medium bodied, fine carbonation, drying close with a light acidic flicker. Decent enough sour but not top draw.
Tried
from Bottle
on 15 Apr 2017
at 05:56
7.5/10
—
Appearance 6
Aroma 8
Flavor 7
Texture 8
Overall 8
Tria, Philadelphia tap: pours black with a beige head. Aroma is winy, chocolate, funk, vinegar, trees. Taste is slightlu sweet. Fairly sour. Large body. Lingering aftertaste. Deep complexity. Words.
Tried
from Draft
on 11 Apr 2017
at 12:45