Aroma: “Peppery phenols are strongest, with some hops aroma. Some toasty malt and vanilla and a slight tartness. Some barnyard and a bit of sweat suggest a wild-ish fermentation? A bit of pineapple, lots of pears and apricots and a light clove spiciness.”

Flavor: “Rich caramel malt coupled with moderately strong peppery spice, generally fruity, but hard to identify the esters. Alcohol is big and warming. Nice dry finish. The barnyard continues, and the subtle goatiness is complemented by a lovely caramel malt backbone with some herbal, spicy hops flavors. Ginger adds interest. The finish is balanced and invites another sip.”

Overall: “A big-drinking, hard-hitting example. An unusual but very enjoyable take on a tripel. The Brett, if indeed that’s what we’re tasting, is well integrated with the malt, hops, and Saccharomyces profile. A very enjoyable beer.”