Cerebral Brewing Ambiguous Vibes
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What the brewers say
“A blend of five-month-old stainless and chardonnay barrel-fermented Brettanomyces saison with kabosu juice added.”
What our panel thought
Aroma: “Light citrus with a bit of lemon and tangerine. Bready and bread crust malt. Brett brux [Brettanomyces bruxellensis] funk with a very slight perfume and a honeydew melon–like ester profile (some cantaloupe too).”
Flavor: “The melon character really comes out in the flavor with the citrus more in the background. Honeydew and melon rind. A bit grassy. Wet hay Brett funk. Low sweetness and low-to-moderate bitterness. Some roundness from the chardonnay barrel adds another level of character. Finishes slightly sweet. Nice tropical fruit flavors (passion fruit, pineapple). Nice light very dry finish. Some white pepper notes in the finish.”
Overall: “Interesting citrus and melon character. The melon and funk blend well together, and both are complemented by the vanillin from the barrel. Very nice—great light fruit flavors, dry and refreshing. Just a touch of Brett to give it some interesting twists.”
