pression @ OTH. couleur orange brumeuse avec qcq bulles perçant la surface. Arôme est rempli de chêne avec cet aspect aigre à souhait, On ressent bien le mélange de la saison athène tout en gardant ce côté de fût de chêne/bois. En bouche, le chêne est de suite présent tout en ayant un énorme profile vinaigre, le tout se mélange avec des notes de fruits et de fleurs d’hibiscus, Reste épais en bouche avec une effervescence qui est minimale et en arrière plan un peu de sucre de cane.

Tampa Weekly Gathering @OTH-thanks Tony, Stephanie and of course Bob-on tap-pours no head and murky brown that leaves a sheeting film. Aroma is tart/sour fruit, medium malt, some nail polish remover/vinegar (in a somewhat pleasant way). Taste is wood/spice, tart/sour fruit, sweet medium malt, with some vinuous notes at finish. Gets better as I go.

Tony’s Cuvee poured up on tap at Tony’s Oldsmar Tap House, thanks Tony! Pours murky brackish copper-brown pond water with really no head at all. Love the looks of this beer. It almost attains a deep olive green hue too. The aroma is abusive and easily detected from feet away while still cold. I get earthy vinegar, bright white wine like fruity tartness, green apples, wood and yeasty like spices, dried pork and heading into earthy sweaty chlorine-nuanced T-shirt pit stains and port wine. Wow. This aroma is deep and involved and I pick up something new and usually oddly unexpected with each pull. The taste is full and pushes you back from the glass with near vibrant vinegar, sweet green apples, some sweet sweetness, brown sugar dissolved in balsamic vinegar, soured citrus soaked dried pork and quickly moving into tart and sour like drying notes. I need to try this again because I still can’t tell whether I like this or out right hate it. This brew offends and pleases all at the same time. There’s certainly merit in that. Thanks Tony and Bob.