Bottle, undated, but most recent batch, drunk 5/12/17.
Pour shows a very well-carbonated, (though it didn’t gush upon opening) beer of a pale, straw-golden color and hay-flecked, white head atop with moderate retention. Light sediment left behind in bottle.
Dusty, lightly cereal and honey-tinged malt notes mix with very fruity, but not overworked Brett to produce a very rustic character that works perfectly with the leathery, mildly acidic, mildly juicy peach character. It’s quite clean and on the surface, a bit odd to add this to a pilsner base. But then, why add it to an ale base? Because the esters naturally complement the Brett and fruit additions? Perhaps, but here the pilsner base creates a much lighter, dustier, more dry beer and I think it’s certainly interesting in its own right. No alcohol or flaw.
Lightly sweet, with white bread and cracker-like character, a lightly biscuity, highly attenuated texture and peppery, strong carbonation that benefits from a good deal of breathing/warming. Peach skin, pit and mild juice character from the fruit. It’s actually very complementary here, where I think a more juicy, sweet, intense, acidic character from the fruit would dominate the lighter, drier character of the base beer. Instead, leathery, tannic and mildly fruity peach notes complement a fruity Brett character, quite light on the citrus and with no breadiness or perfume-like notes. Malt provides gentle, honey-like sweetness that balances nicely and there is some trailing cereal and vanilla-like character with a crisp, lightly tannic/acidic finish. Pretty interesting stuff; certainly unique and I applaud the lack of any loud or messy characteristics here.

Draught at the brewery, 4/15/17.
Deep ebony-dark chocolate body with maroon-magenta highlights on the edges and a seeming opaque clarity. Dark beige head atop is large and slowly recedes to cover.
Tannin rich nose also yields butterscotch, raisin, plum and caramel. Barrel character is quite apparent, though it’s not your typical boozy-spicy bourbon. Rather candy-like port character with rich fig and warming, peppery-tinged, yet soft alcohol. Base malt is balancing and does not combine with the dark malts to produce any fudge or syrup. Roast isn’t overdone and while there is light coffee-like fruitiness, there’s no heavy ash or intense char.
Soft, velvety texture with light, engaging carbonation and moderate caramel, vanilla and dark chocolate. Great attenuation, yet still amply malty with raisin-fig and plum-like port, light brown sugar and spicy, warming alcohol yet it doesn’t feel boozy or swollen despite its high abv. Excellent, clean, well-aged stuff. I’m shocked how much I enjoyed it at 12%, which I feel is too high an abv for any beer, even a barleywine or imperial stout. Yet this is drinkable, flavorful, complex and dry.