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Courtesy of ShogoKawada (immense thanks!). Best before June, 2010. Poured from a 330mL bottle into my Troubadour tulip.
The body starts off a clear icterine though the ropy chocolate yeast mars this perfection delightfully - the body turns a shade of goldenrod. Dense, milky, magnolia finger of foam - freckled by yeast - persits very well and leaves behind thin ribbons of merengue for lacing.
Doughy, rich, and spicy aromatics - yeast, raw sugar, cumin (almost smells like black beans) - excellent.
Rustic yeast flavors - slightly tart, lots of dark bread notes, buckwheat soba, bergamot, overripe fruit of some sort, "funk" and some odd bitterness that almost comes across as medicinal though in the finish. I RARELY say this, but this might be better if you leave the yeast in the bottle...
Well carbonated, a touch chalky maybe - soft medium-bodied mouthfeel.
Maybe not quite as good as the brown - I still feel very lucky to get a chance to try this, and would certainly buy it occasionally if it were more available.