Bottle. opens with a loud POP and big force behind it. luckely, i’ve read previous ratings and knew it was coming. for the record, this beer was sampled colder than cellar temperature, like Alengrin’s was. I poured it at about 5 % to let it warm up during the period of sampling. The pour consists of 98 % foam, even if taken in accountant all the possible precautions to avoid foam. Clearly, something went wrong here. as the foam fades away, a beer becomes visable. very dark brown, unclear, and a red glow. Smell is sharp oak, tannines. boozy. Do I even smell a mild infection here? or is the acidity coming only from wine ? The foam and force don’t speek in the beer’s advantage... Taste is sour, and dry. Very sharp sourness, a typical infection-taste. Some wine barrel characteristics underneath, but nothing left of the basebeer. This is indeed infected. I might not have bought an unexisting name such as ’biersommelier’ to make people think i’m an expert, but I sure recognize this flaw. Sorry Ben. Appart from al the personal hate you get ( selling opinions etc ) i do trust you know something about beer. This , however, should not have been released.