What Our Panel Thought
Aroma: “It’s super bready, giving it a banana bread character. Aggressive phenols—mostly clove, but also a light off-aroma similar to opening a fresh tennis ball canister. Light musty/yeasty aromas, and a hint of citrus and other fruit esters.”
Flavor: “Wheat up front, with clove spiciness. The burnt phenols are more muted on the taste. The banana and bubblegum esters are stronger in the flavor, with a hint of tartness, and a nice clove zing on the finish. Moderate carbonation, chewy body, and a dry finish. The vegetal flavor starts to dissipate as it warms and becomes much sweeter.”
Overall: “Big fruitiness with the light banana and lemon. There’s some of that burnt plastic phenol in the flavor that keeps it from being a world-class beer. The wheat in the smell isn’t indicative of the low breadiness in the flavor.”
What the Brewers Say
“A foamy, rocky yeast head crests the sides of the fermentor, releasing notes of black pepper and spicy clove. Unfiltered and cloudy with yeast, it’s slightly tart and downright refreshing.”
