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Oro de Calabaza
Dexter, Michigan
BJCP Category: 16E Belgian Specialty Ale
Jolly Pumpkin Artisan Ales <visit site>
40
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[expand]Total Score: 38/50
A good drinking beer that clearly is a Belgian Specialty Ale. I would have liked more Brett character and malt complexity. more >
[close]Total Score: 38/50
Aroma: Lactic sour aroma with Brettanomyces-inspired barnyard notes. Low spicy hop aroma. Low fruitiness with some apricot esters. Very low phenols—spiciness is likely the hops. No apparent alcohol. No diacetyl or DMS. (9/12)
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Appearance: Golden color. Quite hazy but that works for this style. Thick, long-lasting, white head. (3/3)
Flavor: Oakiness up front. Little distinct malt character; mainly Pils malt. Lactic sourness is moderate, not sharp, but soft. Some saltiness/mineral notes. Low peppery phenols and hop flavor. Moderate, balancing hop bitterness. Low fruity esters. Barnyard character is not as prevalent in the flavor as the aroma—more would have helped to define the beer. No diacetyl. Some vegetal notes follow the sourness in the aftertaste. Dry finish. (15/20)
Mouthfeel: Highly carbonated with prickly mouthfeel. Medium to medium-light body. Some astringency from the oak. No particular alcohol warming. Dry mouthfeel/finish. (4/5)
Overall Impression: A good drinking beer that clearly is a Belgian Specialty Ale. I would have liked more Brett character and malt complexity. The oak tannins were a bit aggressive for this beer. The sourness was nice and soft but would have benefited from offsetting malt character perhaps of wheat or Vienna malts. Suggest less time on the oak and make the malt bill more complex with some Caravienne or inoculate with Brettanomyces to better define the beer. The natural occurring microflora in barrels can be a mixed blessing. Still very drinkable. (7/10) -
[expand]Total Score: 45/50
Aroma is stronger in the oak and Brett character than the flavor, though the balance of the two is lovely. The Belgian pale quality, biscuity malt, fruity esters and spicy yeast still come through. more >
[close]Total Score: 45/50
Aroma: Biscuity bready malt with significant spicy Brettanomyces character, with earthy Seckel pear fruit aroma that accentuates an earthy, spicy hop. Hints of vanilla, oak and ripe orange emerge as the beer sits a bit. (10/12)
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Appearance: Hazy yellow-gold, with low head formation. Foam is misty at first, grows to creamy, persistent pale yellow layer that leaves lace on sides of the glass. (3/3)
Flavor: Biscuit malt, some vanilla oak; lemony esters with red pepper berry spiciness complement the spicy Brett flavors and delicate tartness that emerges at the end, and lingers on the palate with a light, balancing hop bitterness. Oak accentuates the hop finish. As the beer warms a bit, a low earthy hop flavor and ripe tropical fruit, Clementine orange peel and bitterness pleasantly accentuate the tartness, leaving a surprisingly clean finish. (18/20)
Mouthfeel: Medium light body with effervescent carbonation provide a fluffy, creamy texture; light oak tannin astringency. Alcoholic warming emerges late in the finish, which combines with the Brett to give a tingling sensation like citrus zest. (5/5)
Overall Impression: Aroma is stronger in the oak and Brett character than the flavor, though the balance of the two is lovely. The Belgian pale quality, biscuity malt, fruity esters and spicy yeast still come through. The citrus tartness complements the oak. Impression is similar to Orval, but not as intense; maybe an “Orval light.” I was sorry to see the glass come to an end. (9/10) -
[expand]Total Score: 38/50
This is a good example of the style. The lemony notes provide some complexity and work well with the peppery phenols, but the balance would improve if they were less assertive. more >
[close]Total Score: 38/50
Aroma: Yeasty, lemon-pepper aroma with a bouquet of tropical fruit esters, including papaya, kiwi and pears. Alcohol is evident but there are some solvent notes from the high ester concentration. I also get some caramel malt, but the emphasis is clearly on the fermentation character. Lemony notes emerge as it warms. (9/12)
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Appearance: Great carbonation and head retention, as expected for an authentic Belgian-style ale. There is some yeast haze, but the sediment was roused during shipping. The golden color has a nice sheen from the suspended yeast. (3/3)
Flavor: The malt is on the thin side, providing fleeting toasted notes before yielding to the esters and phenols. The lemony character is quite pronounced, but may be enhanced by coriander or other spices. I also pick up some lactic acid, which is welcome in this style in moderation. The finish has a modest bitterness with some peppery notes, leaning to the dry side due to the high attenuation. (15/20)
Mouthfeel: Alcoholic warmth is evident, but in balance with the other flavors. The carbonation is good, but there is a little astringency from spice or yeast phenols. (4/5)
Overall Impression: This is a good example of the style. The lemony notes provide some complexity and work well with the peppery phenols, but the balance would improve if they were less assertive. The body is also a little thin—a little lower attenuation would provide a better backbone and a little more sweetness to support the fermentation flavors. (7/10) -
[expand]Total Score: 39/50
Interesting. Oak character is strong and tends to clash a bit with the bitterness. Complex Brett character—leather, acidity, light horse blanket; Brett is well-handled. more >
[close]Total Score: 39/50
Aroma: Strong Brettanomyces and oak. Medium earthy hops. Brett has a leathery component, very low horse blanket. Light acidity. Wild and oaky. Medium-low phenolics, spicy. Light citrusy esters. Leather and oak dominate. (10/12)
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Appearance: Light yellow color. Hazy. Tall white head, settled slowly. (2/3)
Flavor: Bitter, wild, oaky, tart, leathery—quite complex. Medium-high hop flavor—earthy, spicy. Moderate phenolics. Estery—citrus/lemon. Alcohol noted. Moderate weight palate with a dry finish. Medium-light acidity. Brett influence is obvious. Oak flavor lingers, along with bitterness, leather and tartness. (16/20)
Mouthfeel: Medium to medium-light body. Tannic/oak astringency is fairly strong. High carbonation. Warming. (4/5)
Overall Impression: Interesting. Oak character is strong and tends to clash a bit with the bitterness. Complex Brett character—leather, acidity, light horse blanket; Brett is well-handled. Lemony. The Belgian yeast character is strong but the oak is a bit overdone. The tannins and oak flavor are high in the balance and detract from the rest of the beer rather than enhancing it. Without the overwhelming oak character, this tastes a little like a big Orval, which is quite an accomplishment. (7/10)
