“All Funked Up- Wild Series. Belgian ale aged in red wine barrels finished with Brettanomyces.”
Glassware: Stemmed tulip.
Appearance: Pecan to mahogany kind of affair with a loosely held finger of light tan foam atop. Some spotty lace sticking to the glass as we go.
Aroma: Surprisingly mild chocolate is one of the first to hit the olfactory’s…mixed with a dark fruity tang to make it all the more interesting. Yeasty spice and vinous tannins with a hint of oak following close behind. Really strikes us as more of a funky, barrel aged dubbel at this point. There’s some sourness but it’s more of a sweaty/barnyard funk if anything.
Flavour: Light tart red fruits and oak tannins build to bitter sweet chocolate, dry red wine and a sweaty/manky sourness early in the mid. Some earthy hop dryness kicks up toffee apple, subtle orange peel and a certain mustiness which moves in to a slightly fruity finish with subtle yeast esters and dark fruit sweetness on the rear.
Mouthfeel: Light on. Mild-medium body with low co2. Not a lot happening other than the unbelievably well hidden AbV (9%).
Overall: Can’t say we’re impressed by this. If you’re expecting a sour beer then prepare to be surprised. Expect more of a slightly funked up dark Belgian ale with more pronounced yeast character than sourness.