| Aroma: | 10 |
| Appearance: | 3 |
| Flavor: | 18 |
| Mouthfeel: | 5 |
“Foeder-fermented, mixed-culture Brett beer aged on Colorado apricots.”
“Aroma comes across as a mix of apricot, tangerine, and pineapple—pleasant but not distinct. Wild fermentation notes of damp earth, hay, and rainfall.”
“Peach leaf and caramelized peach on the nose set a sweet expectation with a hint of funky earth, but the sip brings a concentrated peach and lemon-juice acidity.”
Tangy aroma of straw, white-wine cellar, light barnyard, tart pears, lemon peel. Soft, rounded flavor—tart, tangy, dry—with low barnyard and vinous peachy notes. High carbonation. Moderate, resinous bitterness clashes a bit with the bright profile. Lingering sour tinge. Really nice.
“Expressive apricot, plum, and lemon aroma with mushroom or damp straw. Funky barnyard notes of old hay and black pepper linger into a very dry finish. Sharp acidity.”
Spicy, yeasty, herbaceous aromas lead to a complex mixture of light fruit, leather, peppery spice, and rising bread. Flavor starts with crisp white pepper grounded by malt and balancing bitterness. Medium-dry finish. Subtle, pleasant complexity. Fantastic fermentation profile.
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