Unloaded the cellar of small batch experimental brews and decided to make words of them. Their recipes called for rye, peated malt, hops, and a wide range of yeast. Of the beers sampled five were artisanal sours along with five standards. Two will be carried forward as full sized brews the others reworked. I’ve become obsessed note taking below are my comments.
Rye grass aroma with no hops includes some spicy clove character. Flavor is rye forward tangy and tart with medium light body. Rye malt slickness remains in the finish.
Fields of hot grass aroma with a light earthiness. Flavor is complex with deep sun kissed tart citrus. The finish puckers but goes down well.
Lacking carbonation yielding a sweet malt forward aroma. The essence is sour with a light bubble gum ester. Flavor is pleasant and non-offensive. As a farmhouse ale the finish is medium and gentle.
Lacto nose with a hint of malt aroma. There are some detectable caramel notes but this ale needs more time and lacks complexity.
Heavy hop aroma with no supporting malt. An easy drinking beer lacking body. Flavor is one-note but the finish is crisp. (Approach the next brew with more malt for addition body and aroma.)
Belgian styled ale with spice sour notes more than lacto. The body is medium with puckering finish. Exceptional and highly drinkable.
Sweet malt aroma heavy on the peat. Caramelized malt flavor with well balanced body.
(Clean up the flavor profile brew again.)
(Clean up the flavor profile brew again.)
Low hop aroma. Highly drinkable session beer with a slight huskiness.
Low noble hop aroma with lightly fruity esters. Pilsner malt flavor with balanced approach to bittering hops. (Brew again offering more aroma.)
Caramel malt aroma notes with low to no hop presence. Flavor is bitter with cumbersome German ale finish.
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