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[expand]Total Score: 34/50
Low lactic sourness. Papery, grassy aroma—oxidation. No hop aroma. Low bready malt aroma. more >
[close]Total Score: 34/50
Aroma: Low lactic sourness. Papery, grassy aroma—oxidation. No hop aroma. Low bready malt aroma. Very low fruity esters. No phenols. No DMS. No diacetyl. No Brettanomyces character. No alcohol evident. (7/12)
Appearance: Noticeable ring at liquid line of bottle. When poured, the beer is very hazy, a bit too much even for the style. Pale yellow color. Effervescent. Large, dense, white, long-lasting head initially, but when the CO2 dissipated the head fell flat and could not be resurrected. (2/3)
Flavor: Bready malt and moderate lactic sourness. No hop flavor. Low hop bitterness. Moderate, indistinguishable esters. No phenols, Brett character, DMS, diacetyl, or alcohol. Somewhat dull and oxidized, not bright and crisp. Finish is fairly dry. Sourness is there but not dominant; nearly balanced. (14/20)
Mouthfeel: Highly carbonated, but the carbonation doesn’t sustain itself for very long. No alcohol warmth—good. Medium-thin body. Lighter mouthfeel initially but as the CO2 dissipates the mouthfeel was fuller. (4/5)
Overall Impression: A drinkable, somewhat sour wheat ale with oxidation that dulled the sharp character of lactic sourness. The initial big head was not sustainable, likely due to a shortage of head-retaining proteins. Additional lactic sourness would brighten up an otherwise good, light wheat ale that would be refreshing on a hot day or accompany a light meal on a long bike ride as a substitute for a Radler. (7/10)
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Total Score: (34/50) -
[expand]Total Score: 40/50
Initial sharp tartness is mouthwatering. A bready, graham cracker malt character is subtle, but present. more >
[close]Total Score: 40/50
Aroma: Initial sharp tartness is mouthwatering. A bready, graham cracker malt character is subtle, but present. A hint of Brettanomyces is detected, leaving an impression of spiciness similar to cardamom. No hop aroma. (9/12)
Appearance: Very lively in the glass. On the pour, rocky head forms to three-fourths of the glass and persists a very long time above the straw-colored, almost murky liquid. (3/3)
Flavor: Sharp lactic tartness hits the tongue first, followed by a graham-like wheat berry grain character. No hop flavor detected, though a very low hop bitterness amplifies the Brett character mid to mid-late palate. Balance is all about seemingly unmalted wheat and lactic tartness, which fades toward the end of the glass as the sample sits. Finish is very clean. (17/20)
Mouthfeel: Light bodied, not thin, with creamy, somewhat silky texture, moderately carbonated. No alcohol warmth. A light, clean tartness at first adds a mouthwatering finish that quickly disappears. (4/5)
Overall Impression: Clean, elegant and quenching sourness invites sip after sip, making an excellent aperitif. The lactic component is, however, fairly soft, and would likely be overwhelmed if served mit schuss (with syrup) of woodruff or raspberry. This is a good transition to sours for the uninitiated palate with its soft elegance, but it loses the refreshing quality as carbonation fades toward the end. Still a lovely American example of the style. (7/10)
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Total Score: (40/50) -
[expand]Total Score: 45/50
A mixture of bready wheat malt, carbonic acid, and lactic acid notes leap out as soon as the effervescent beer is poured. As the head dissipates, a low level of peppery notes emerges, vaguely reminiscent more >
[close]Total Score: 45/50
Aroma: A mixture of bready wheat malt, carbonic acid, and lactic acid notes leap out as soon as the effervescent beer is poured. As the head dissipates, a low level of peppery notes emerges, vaguely reminiscent of a saison but at a complementary level. Leathery notes that I usually associate with Brettanomyces are also present, but I don’t pick up any acetic acid. (10/12)
Appearance: High carbonation, as expected for this “Champagne of beers,” and the creamy white head lasts for a surprisingly long time. The slight haze is acceptable for the style, and the straw color is on the money. (3/3)
Flavor: The profile is quite complex, with several flavors contributing. It starts with soft, bready notes from malted wheat, and these provide a little resistance to the lactic acid notes before they surge into a moderately sour flavor. I also pick up some leathery and horsey notes, presumably from Brettanomyces, that complement the malt and other fermentation flavors. The lactic acid gives some interesting lemony notes in addition to the sourness. (18/20)
Mouthfeel: The high carbonation level gives a nice creaminess, and the finish is appropriately dry without being astringent. The sourness coats the mouth without leaving too much of a puckering sensation. (5/5)
Overall Impression: This sample is an excellent example of the Berliner Weisse style, with a good balance of lactic sourness, wheat malt, and other fermentation components. (9/10)
Total Score: (45/50)
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[close]Total Score: 41/50
Aroma: Tart but bready—both moderate. Definite impression of sourness. Fairly clean with hints of apple. No hops. The malt is subdued with a smell of fresh unbaked sourdough. Not funky or vinegary. (10/12)
Appearance: Huge white rocky head, persisted well. Effervescent. Pale straw color. Quite hazy, which detracts from the presentation. (2/3)
Flavor: Moderate acidity with a clean lactic tartness and a light apple flavor. Moderate bread dough flavor. Dry but not bone dry. High carbonation lifts the flavors from my tongue quickly. Low bitterness, with acidity providing most of the balance to the malt. Light acidity, apple, and dough in the aftertaste. Barest hint of hop flavor. Quite clean, relative to the style. (17/20)
Mouthfeel: Very high carbonation—spumante—excellent for the style. Medium body but seems lighter with the carbonation. Acidity and carbonation give it a prickly mouthfeel. No astringency, creaminess or warming. (4/5)
Overall Impression: Light, bubbly and very drinkable. Acidity is restrained and the body is a bit full. A lighter body and more acidity would improve the beer, as would better clarity. But the other flavors are pretty much spot on. A very nice job in a difficult style. The flavors of bread dough and clean lactic sourness are particularly well done. (8/10)
Total Score: (41/50)
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