330 ml bottle. Cloudy yellow, no head. Lactic acid, orange lemonade, some cabbage juice, lime, some light brett in the background. Acidic sourness. Thin bodied, watery texture, soft carbonated, dry sour finish. Refreshing and decent Weiße, however lacks in body.

330 ml bottle, almost 7 months old. Cloudy dark orange, foamy head. Rye bread, fruity notes (quince, ripe pear, some mango, pomegranate), brett, white pepper, fermented hay. Dry bitterness, slightly sweet. Medium bodied, oily creamy texture, soft carbonated, dry finish. Nice, interesting and complex!

13 March 2020. Pre-Lockdown (in hindsight) Tasting with Anke & Pieter. Bottle from Geers, Oostakker. Bottled: 2/7/19; best before: 2/1/20. Pours hazy yellow with a lasting, small, frothy, white head. Aroma of tangelo, mandarin, lime, yellow grapefruit, spring onion. Taste has sweetish mandarin, sour lemon & lime, bitter grapefruit with a spicy edge. Dry, earthy hoppy, bit yeasty finish, still spicy with yellow fruit. Medium body, slick texture, fizzy carbonation. Tasty but slightly weird as an APA.

Pale gold with a fleeting, foamy white head. Aroma a mix of white wine and sulfuric water. A bit of funkiness on the edges. Taste is tart verging on outright sour, full of white wine vinegar at the finish. Medium bodied, moderate carbonation. Okay, but not as refreshing as I’d hoped.

15-05-20 // 330ml bottle from the brewery. Thanks Chris S. :) - darker hazy murky orageish. Some kveik frruitiness in the nose. IPA style slightly recognizable. Kveik is full present. Some ester fruit aromas. A solid bitterness. Okayish. But a proper IPA will always be better.

'Roggenbier' by this progressive German craft brewery, hopped with Columbus and Cascade and apparently fermented with kveik (einen norwegischen Farmerhefe). Bottle of almost a year old on the time of consumption - while the label gives a best before date of about half a year less, so technically past its date. Very strong gusher, rushing out of the bottle upon opening, so be warned. Irregularly lacing, medium thick, off-white, mousy head, breaking quickly here and there in the middle; cloudy, even 'soupy' robe, warm rosy-orangey peach blonde with beige-ish glow. Aroma of fresh sourdough, strong Brettanomyces 'horseblanket', unripe peach, old dried lemon peel, freshly cut cucumber, damp hay, dust, slight echo of Cascade-produced orange in the background, fresh lemonbalm leaves, soggy spiced bread, fermenting apple juice, withering grass, very vague hints of cumin cheese rind, gypsum, wet sawdust, elderflowers. Fruity onset, low in sweetness but with a clear sourishness to it without being actually acidic; hints of green pear, cucumber, unripe peach and green apple, medium carbonated. Lean, smooth body turning rather 'dusty' and powdery in the end, cereally with a bready to even doughy core, which indeed reveals the 'dim' and deep spicy character of rye, connecting with only remote zestiness but still clear 'dull' spiciness of the hops, in which floral notes are discernable as well as a citrus pith bitterness. Very earthy, yeasty, 'dirty' ending, with more spiciness added by phenolic effects and that sourdough effect lingering, with a kind of powdery 'chalkiness' to it. Only in the very last stage do the floral and citrusy aromas of the hops make an effort to linger around retronasally, like a distant memory of what could have been - so that in this phase, the Brett gets to dominate, with its classic horseblanket, damp hay and stale sweat associations. Granted, I should have bought and consumed this one fresh when I had the chance, I can only hope that in young condition, it was more bright, coloured and focused, as it has become rather... well, dull at this point. As for the kveik aspect: with all due respect for Lars Garshol's pioneering work in this matter and I do recognise the distinct estery and phenolic accents some of these kveik strains may result in, but I also maintain that it is more interesting for the brewer to use it than for the consumer. In this particular example, it even got contaminated with Brett, accounting for most of the aroma (maybe this was intentional, but then it would have made sense for the brewer to mention that on the label). For comparison, I would like to have this same beer (and, for the sake of equality) at the same age, but fermented by a 'normal' top-fermenting yeast, I think that would prove very interesting...