Drie Fonteinen Armand & Gaston Geuze

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Drie Fonteinen Oude Geuze Cuvée Armand & Gaston is a geuze released in 2016 that consists only of lambic brewed by 3 Fonteinen in 2013, 2014, and 2015. The oldest lambic in the blend is some of the first lambic brewed on the new 40-hectoliter brewing system installed in the same year.

Final Rating: 4.63/5
look: 4.5 | smell: 4.5 | taste: 4.75 | feel: 4.75 | overall: 4.5

Poured from a 375mL bottle into a 3F Tumbler glass. Acquired in a trade.

On the uncork.. a pretty big pop but nothing like I’ve seen others describe. Much like champagne. It’s been chilled for a few weeks which could have helped that. No gush.

Pours an orange hazy body with a big frothy white head that reduces slowly, eventually leaving a half finger layer of foam and some spotty lacing.

Aromas are super citrusy, over ripe oranges and lemon zest are the first things that come to mind. Funky 3f yeast and oak are also present.

On the tongue.. wow, the balance is unreal here.. lightly tart with a good amount of oak and old funky basement, citrus, musty barn, green apple, light grain on the finish. Finishes lightly dry and super carbonated. Easy drinking light body.

I really enjoyed this beer. Insanely drinkable and balanced. I’ll be seeking out a few more bottles.

Bottle Logic Ground State

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Bottle Logic Ground State is a stout brewed with chocolate and cocoa nibs and aged in bourbon barrels with vanilla and coffee beans. Brewed for their second anniversary.

Final Rating: 4.46/5
look: 4.75 | smell: 4.25 | taste: 4.5 | feel: 4.5 | overall: 4.5

Poured from a 16oz bottle into a bottle logic snifter. Acquired in a trade two days after release, stored in my cellar since. Allowed to warm over 45 min.

Pours a thick, black body with a good 2 finger brown head that reduces slowly, leaving some lacing and a good amount of retention. Looks great.

Aromas are surprising, I was expecting a more traditional coffee stout “breakfast” medley of aromas, but instead it’s pretty heavy on the bourbon and vanilla. Mostly bourbon here to be honest.

On the tongue – sweet, sticky vanilla-bourbon notes, intermingled with a light coffee flavor and dark chocolate. The follow through is also sweet, giving way to a lightly roasted finish. Mouthfeel stands out as quite thick and rich with medium-low carbonation. A little heat here but that’s expected for the high abv.

The final verdict? I thought it was great, but nothing super special. I was expecting more coffee and less bourbon. A little too sweet too.

Stone Enjoy After 12.24.16

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This IPA is spiked at bottling with Brettanomyces, a wild yeast that, over time, brings about charmingly unpredictable complexities of spice, funk, acidity and more. The operative words in our beer-cellaring thesis are “over time.”

Final Rating: 4.02/5
look: 4.25 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Enjoy after 12.24.16, enjoyed on 01.04.17. 7th Edition. Poured from a 750mL bottle into a Stone tulip glass. Thanks Sara and Andrew for this beer!

Pours a hazy amber body with a one finger white head that reduces slowly to leave heavy lacing and retention.

Aromas of citrus and over ripe oranges, light yeasty brett, farmhouse pepperyness. A bit of an “old” flavor in there, probably the faded hops from sitting for all this time.

On the tongue is a very distinct farmhouse flavor profile – peppery, yeasty, brett notes, bananas and spice, citrus, oranges, followed by a hoppy, astringent, intense bitter bite that sticks on the tongue for quite some time. Mouthfeel like medium body with medium carbonation.

Interesting and enjoyable. This is a hoppy farmhouse ale more than an IPA. Reminds me of Hill Farmstead Dorothy.

Cantillon Rose De Gambrinus

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Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) bottled regularly by Cantillon. Its fruit content is generally around 200 grams of raspberries per liter of lambic. The fruiting process for Rosé de Gambrinus consists of taking pre-frozen raspberries and placing them in stainless steel tanks with an average age of 20 month old lambic for a maceration period of 1-2 months. It is then transferred to a stainless steel bottling tank until it is ready to be bottled. A quantity of young lambic is added equal to one-third of the volume of the fruited lambic before bottling to obtain secondary fermentation.

Final Rating: 4.42 / 5

Look: 4.5 | smell: 4.25 | taste: 4.5 | feel: 4.25 | overall: 4.5

Poured from a 750 mL bottle into a Cantillon stemmed glass. Bottled 2016. Thanks Robin for the trade!

A- Pours a slightly hazy, fizzy cherry colored body with a light pink, 2 finger head that reduces fairly quickly to leave little lacing

S- Upfront is some Belgian funk, citrus/lemon juice, tart berries, and a woody mustyness. The aromas become a lot more pronounced after 20 or so minutes of sitting.

T- Quite dry upfront, tart berries, fermented fruit, bready/yeasty, the finish is somewhat astringent with a slight bitterness reminiscent of citrus peel, followed by raspberry notes.

M- Pretty high carbonation, but light and refreshing on the tongue.

Cantillon never disappoints, and this beer is an example of why they brew the world’s best lambics. Very nice when drank fresh. Recommendable.

The Eternal Void of Alpaca Magi

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This variant of a Rhode Island classic is a Dark Sour fermented in oak barrels with Dark cherries, Black Currants, Blackberries and Raspberries.

Final Rating: 4.56/5
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.5 | overall: 4.5

Poured from a 16.9oz bottle into an Alpaca Magi long stemmed wine glass.

Pours a hazy dark maroon-brown body with an off white one finger head that reduces slowly to leave spotty lacing and a good amount of retention.

Aromas are delightful – definitely going to be sour. Among the acetic / lactic sourness are aromas of berries, dark fruits, cherry, earthy.

On the tongue is sour cherry, dark fruits, leather, acetic, citrus, very light oak oak, funky yeast, followed by berries and a drying tannic character. Aftertaste is slightly grainy. Easy drinking, smooth mouthfeel for 8.8%. Medium body.

This was really nice – very berry forward with great balance given the high acidity. A definite win for Lil Rhody.

Funky Buddha Last Buffalo in the Park

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“This Imperial version of our Last Snow porter is a rich, thick, decadent treat. Pitch black and viscous, it’s made with coconut and fresh roasted coffee. We then age it in Bourbon barrels for months to accentuate the vanilla and coconut notes. Originally brewed in collaboration with our friends at Park Tavern in Delray Beach.”

Final Rating: 4.52/5
look: 4.25 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5

Poured from a 22oz bomber into a Funky Buddha snifter. Thanks Matt for this bottle.

Pours a deep brown body with a one finger off-white head that reduces pretty quickly to leave a ring of foam. On par for a porter.

Aromas are rich and potent – the “almond joy” aromas that everyone describes are definitely there but it’s much deeper than that. Vanilla, whiskey, and roasty coffee are also present in addition to heavy coconut and chocolate.

On the tongue.. chocolate covered coconut macaroons upfront, followed by an almost smokey note, roasted coffee, milk chocolate, vanilla-bourbon, caramel, finishes charred and again, a little smokey. Mouthfeel is slightly thin, but this is a porter not a stout so that’s OK with me. Low carbonation.

Overall just as described. Worth a try.

 

 

Drie Fonteinen Framboos

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One year old lambic brewed at 3 Fonteinen, with an addition of 30% whole fresh raspberries from the fabled Payottenland. No artificial colors or flavor enhancers added. Lambic is brewed only from 60% barley malt, 40% unmalted wheat, hops, and water.

For decades, Armand Debelder has worked as a Geuze blender – as did his father – mixing young and old lambics from other lambic brewers to create a classic Belgian beer. Recently, Armand has started brewing his own lambic. The 3 Fonteinen beers are among the very few traditional and authentic Geuzes and Lambics being made in Belgium today.

 

Final Rating: 4.56/5
look: 4 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.75

2014 Vintage. Poured from a 750mL bottle into a 3F “3” script tumbler glass. Acquired in a trade.

Not much of a pop on the uncork – pours a cloudy brownish maroon body with little head that speak of – little carbonation on the appearance. No lacing or retention.

On the nose is sour raspberry candy, lots and lots of raspberries with a definite lactic tartness, a light mustyness and acetic vinegar as well. Raspberries take center stage. Smells extremely inviting.

On the tongue is an initial burst of sour raspberry, followed by a decent oak presence, fruit skins, citrus, light acetic. Drying tartness sticks on the tongue for half a minute. Carbonation is lacking but that doesn’t take much away from this beer. Medium body.

Much more sour than I was expecting (think raspberry warheads), but PACKED with flavor, which I really like.

Jester King 分 桃 (Fēn Táo)

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“We’re pleased to introduce Jester King 分桃 (pronounced Fēn táo) — a barrel-aged wild beer refermented with peaches from the Texas Hill Country. After slowly fermenting for months in oak barrels with naturally occurring wild yeast and native souring bacteria, 分 桃 was racked to one of our oak tanks or “foudres” filled with several hundred pounds of fresh peaches from Fredericksburg, Texas. We then allowed the beer to slowly referment the peaches to dryness, resulting in a unique beer that reflects our setting in the Texas Hill Country. ”

Final Rating: 4.58/5
look: 4.75 | smell: 4.75 | taste: 4.5 | feel: 4.5 | overall: 4.5

Blend 1, bottled July 2014. Poured from a 16oz genie bottle into a Jester King stemmed oversize wine glass. Enjoyed over 2 hours, allowed to warm to room temperature towards to end (and while writing this review).

Pours a super hazy, stunningbright golden body with a sizeable white head that reduces pretty quickly to leave little lacing or retention. The color is fantastic.

Aromas are heavy stone fruits, tons of peach here. Super ripe fruit notes, fermented fruits dominates as well as sharp lactic tartness, funk. Aromas are potent and pungent.

On the tongue is lightly tart, ripe, pulpy stone fruits, not so sour, peppery funk, light oak, dry citrus on the follow through and a yeasty fermented fruit flavor on the finish that sticks on the tongue for a while. Mouthfeel is easy, light, refreshing, less carbonated than expected.

This beer has aged beautifully, I think the sourness mellowed out and the fruit took center stage here.

Side Project Noir du Fermier

 

 

 

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Noir du Fermier is a dark farmhouse ale in which the robust, yet dry malt bill is balanced with the brightness, depth and rustic character of the wild Brettanomyces and Lactobacillus found on our family’s Missouri farm. This farmhouse ale was fermented in and aged in red wine and bourbon barrels for several months before being naturally conditioned in the bottle.

 

Final Rating: 4.32/5
look: 4 | smell: 4.5 | taste: 4.25 | feel: 4.5 | overall: 4.25

Poured from a 750mL bottle into a Side Project stemmed wine glass. Acquired in a trade.

Pours a deep brown body with a light brown fizzy two finger head that reduces pretty quickly to leave a small layer of retention and minimal lacing.

Aromas are tart and lactic, red wine and oak come in too, black cherry, molasses and light sweet caramel, maybe some vinegar in there too.

Taste is pretty sour upfront, citrus and lactic acid, a tad roasty with molasses, dark fruit and dried cherries. Finish is dry, tart, with funk and oak in the background. Mouthfeel is light-ish and crisp, dry, medium carbonation.

Overall quite enjoyable, reminds me of a flemish red.

Tree House Double Shot – Columbia El Novado

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This double shot variant is brewed with Columbia El Novado coffee. One of the many variants of this epic and classic coffee Tree House Imperial Stout!

Final Rating: 4.5/5
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5

Poured from a 16.9oz bottle into a Treehouse tulip glass. Thanks Big Julius for hooking me up with this one!

Pours a deep brown, nearly black body with a pretty substantial light brown head that’s a little fizzy but reduces at a moderate rate, leaving spotty lacing and a layer of retention.

On the nose is freshly roasted coffee, milk chocolate, espresso ,cocoa. Coffee dominates, really nice, I can tell this is going to be pretty roasty and coffee forward.

On the tongue are deliciously balanced coffee notes – like freshly ground coffee was just infused into this beer. Lightly sweet but perfectly balanced. The follow through is rich and silky, giving way to a roasty, dark chocolate note that is characteristic of a great coffee stout. Mouthfeel is medium-heavy body, rich, and easy to drink with medium carbonation.

I always love trying Double Shot variants, and this is no exception. An excellently crafted beer.