SHIG (13882) reviewed Dolo du Faso from EBB 5 years ago
Appearance - 8 | Aroma - 5 | Flavor - 5 | Texture - 6 | Overall - 5
Sample thanks to Grumbo: Poured a coppery orange with a tan head. Aroma is funky fruit. Taste is tingle fruit forward, with nice grain and malt backbone.
danlo (13133) reviewed Dolo du Faso from EBB 5 years ago
Appearance - 6 | Aroma - 4 | Flavor - 5 | Texture - 6 | Overall - 4.5
Sample courtesy of Grumbo, cheers Graham! Orangey amber colour, bubbly white foam head that dissipates away and aroma of fruits, barnyard, muck. Taste is sweet, sourish, biscuit, cardboardy, sorghum grain, mucky. Slick mouthfeel, medium body, medium carbonation, drying sourish finish. Strange one, kind of OK.
Grumbo (24387) reviewed Dolo du Faso from EBB 5 years ago
Appearance - 6 | Aroma - 6 | Flavor - 7 | Texture - 4 | Overall - 5.5
23/5/2020. Bottle courtesy of Idiosynkrasie, tremendous thanks Boris (and Aziz)! Pours amber orange with a short lasting white head. Aroma is a heady ripe tropical fruity mash up along with yogurt and a touch of manure. Moderate sweetness and medium sour. Moderate body, average carbonation. Actually quite likeable after maybe the initial first impressions.
Idiosynkrasie (17851) reviewed Dolo du Faso from EBB 5 years ago
Appearance - 6 | Aroma - 5 | Flavor - 6 | Texture - 6 | Overall - 5.5
330ml bottle [with the biggest possible thanks to Aziz again]. Murky, amber colour with small, creamy, half-way lasting, minimally lacing, off-white head. Exotic, earthy grainy and fruity aroma, whiffs of dogshit to be honest, notes of wet straw, sorghum, physalis. Taste is exotic fruity with a tart-ish, fruit acidic touch, notes of physalis, unripe peach, a grainy, muesli touch, a vinous fruity touch as well, weak reminders of excrement, funky not in an exactly bretty mode, but comparable somehow, earthy grainy sorghum basis. Quite refreshing concerning the fruity and fruit acidic aspects. Definitely one of the strangest beers I had so far. I'm not experienced enough to rubricate the different Dolo styles of the six Burkina regions, but this is clearly distinctive compared to the more doughy yeasty exemplars I had so far. I hope my study of Dolo versions will be continued...