What Our Panel Thought
Aroma: “Earthy, woody, and moderate sour lactic notes with sweet lemongrass hiding in the background. Noble hops aromas seem to be lurking as well. Light banana and a mild herbaceousness. Acidity and CO2 are light, slightly salty, even briny aroma with pleasing sour notes.”
Flavor: “Medium sourness with plenty of funk—woody and light sweaty Brett notes. Moderate leather and light coconut with a bit of pineapple and plum. Moderately sweet with a bit of oaky tannins and light acidity. Pleasant malt structure and a sufficient mouthfeel. Dry finish.”
Overall: “Moderate tartness with a powerful funk that dominantes the flavor at the expense of some sourness. Some residual sweetness balances the sour, while the funk adds interest. Nicely crafted with big Brett complexity, and some oaky notes thrown in.”
What the Brewers Say
“Blonde Ale aged in used chardonnay barrels for 9 to 15 months with lots of Brettanomyces, Lactobacillus, and Pediococcus. Medium bodied with hints of oak and chardonnay and funky Brett, with a long sour finish.”
