Red-brown, hazy beer with a completely stable, collapsing creamy yellow-brownish head. Leather, greenery, dark leaves, parsley, candied orange peel, chocolate... Can you imagine dissolving both bitter and milk chocolate in wine, then spice it with cardemom, laurel, lime blossom, brown candy sugar (muscovado?)? There is alcohol - and a lot of it - but it is so well hidden that it is no way obtrusive. Smooth, medium to well-bodied, oily even fatty. Slightly burning MF. Nice beer, hiding its strength very well. Maybe less outspoken than most RR beers. Thanks to Carlo for sharing.

(Bottle 37,5 cl) Courtesy of Sliffy. Very unclear amber golden with a small, off-white head. Distincly sour and somewhat rotten (in a positive sense!) aroma. Medium body with a distinct Brett-like sourness with noble rot. Not really any bitterness but acidic all the way through. Much closer to a Gueuze than to a Flemish Sour. Interesting indeed. 191206

An unclear orange beer with a thin off-white head. The aroma is sweet yet at the same time acidic with primary notes of wood. The flavor is acidic with notes of wood and grapefruit. Leading to a dry acidic end, where the notes of wood still lingers around.

Draught samples at BBF on 10/27/06
Deeply hazy brass-riesling colored beer with a fair amount of bubbles flitting about on the surface, finally forming a very flimsy white head that quickly is reduced to a ring on the edges. No lacing left behind, but some light film/residue. No visible carbonation upon settling out from the pour.
Hard, cheesey lacto is strong in the nose right out of the gate, and is closely followed by perky wine notes and some definite minerals (iron, copper, calcium, something like that anyways). VERY fruity with phenols resting on the end (cinnamon, band-aid/smoke, clove). Reminds me much more of chardonnay than it does beer. Which is funny, because temptation doesnt remind me of wine at all. Must be the actual grapes that are thrown in. Fairly strong aroma, with some lemon-lime-like brett notes emerging more as it warms, on the finish.
Sweeter than I’d expect, with an initial fat dose of honey that seems charged with carrying the balance all the way to the finish. Though it’s almost a sweet-and-sour sauce sort of sweetness. Some of the cherry-like notes that others have mentioned, but they turn very sharp and acidic midpalate, blending with grapeskin notes, dry, grapefruit-rind-like lacto notes and lots of sweaty/cheesiness. Nearly oily mouthfeel, with low carbonation and rather large bubbled, giving a sort of slick/wet mouthfeel. Some tight, engaging carbonation would work wonders. As is, it’s a concentrated mess of flavors, though it’s fun picking out random things with every sip. Ends medium-dry, with a fair amount of acidity and a bit of light bread/dough. Some sips provide too much acidity and almost cut at the throat. Still love the stuff though.

Draught samples at Boston’s Belgian Beerfest on 10/27/06.
Moderately hazy body has a color that is just slightly more golden than apple juice. The white head was rather small, fading very quickly to a ring, and leaving little clumps of lace on the sides. Swirl of bubbles initially, but they settle down.
Sour in the nose at first, both from the lacto/pedio and from the wheat. Watermelon is there, but it’s rather marginal. Not that it smells cheap/fake (it’s not) but it seems to get mostly lost amidst the more powerful critter biproducts and heavily dry, somewhat blanding wheat influence. More pedio and lacto acidity than usual, without enough (any) malt to help control it. Some diacetyl from the pediococcus, as usual. Not tremendously strong in the aroma department.
Twangy wheat sourness is joined by the typical Russian River lacto/pedio/brett barrel character. The wine barrel tannins further dry/acidify it and before I even know what I just tasted, any semblance of malt has vanished and I’m left with a ridiculously dry, borderline papery/astringent flavor of pure wild yeasts and just an afterthought of watermelon essence. Very, very, very light body, with noticeable wateriness following some oiliness, and just no real balance. Diacetyl is lightly present on the end.
Don’t get me wrong, the wild yeast character is about as lovely as always, but it’s almost as if there is no base beer. Huge props for experimentation and a unique idea though.

Hazy cherry-brown colour. Brown sugar for light toffee. Starts sweet with plummy notes, hints of brown sugar, alcohol/pepper. Somewhat toasty and seems quite a bit drier than the one I had seven weeks ago. Same exact score, though.

Draft. Golden color with a low whitish head. Slight grassy aroma with some malt. Slight metallic, eatyhy, grassy flavor with malt backing. Medium body. Lingering metallic and grass.