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.