Haandbakk - HaandBryggeriet
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Ratings: 364 | Reviews: 214 | Display Reviews Only:
4.53/5 rDev +8.6%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.75
500ml bottle served in an over-sized wine glass
A - Hazed mahogany with ruby highlights, little to no head.
S - Acidic berries, sharp apple cider vinegar, nail polish remover, musty wood, leather, tart apples, caramelized sugar.
T - Old wood and leather, pretty freakin sour, has some sweet tartness,a myriad of tart and vinous fruits, blackberries and sour cherries dominate, the malts have soft burnt sugar edge and have blended into into a unexplainable nirvana of that combats the intense sharpness and acidity. Finishes tart and crisp with tart fruit left on the palate.
M - Medium body gets silkier as it warms, little to no carbonation, sharp and tart, dry finish.
This has melded into a beautiful sour beer. The wood is super mellow but has left it's mark for sure. This was quite a surprise. If you like Oud Bruins this is a must try.
Serving type: bottle
02-28-2014 02:14:17 | More by StaveHooks
4/5 rDev -4.1%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
500 ml bottle into tulip glass, bottled on 2/10/2011. Pours slightly hazy very dark reddish brown color with a small light khaki head with poor retention, that reduces to a ring of lacing that lingers. Light spotty lacing clings on the glass, with some light streaming carbonation. Aromas of blackberry, cranberry, cherry, green apple, red grape, oak, clove, red wine vinegar, pepper, hay, straw, brown bread, leather, herbal, musty funk, and oak/yeast earthiness. Very nice aromas with good complexity and balance of malt, yeast ester, and wine barrel notes; with good strength. Taste of blackberry, cranberry, cherry, green apple, red grape, clove, oak, red wine vinegar, brown bread, light chocolate, leather, herbal, pepper, musty funk, and oak/yeast earthiness. Good amount of earthy/spicy tartness on the finish; with lingering notes of blackberry, cherry, cranberry, green apple, red grape, oak, clove, red wine vinegar, brown bread, light chocolate, pepper, herbal, leather, musty funk, and oak earthiness on the finish for a while. Very nice complexity and balance of malt, wine barrel, and fruity/acidic yeast flavors; with a nice malt/acidity balance and zero cloying flavors after the finish. Light-medium carbonation and medium bodied; with lightly slick and moderately acidic mouthfeel that is nice. Alcohol is very well hidden with minimal warming present after the finish. Overall this is a damn nice Flanders brown ale. All around good balance and complexity of malt, fruity/acidic yeast, and wine barrel flavors; and nicely smooth to sip on with the moderate level of acidity. A very enjoyable offering.
Serving type: bottle
02-23-2014 04:01:21 | More by superspak
3.25/5 rDev -22.1%
look: 3.25 | smell: 3.75 | taste: 3.25 | feel: 2.75 | overall: 3
Consumed at the sour tasting that I organized with friends. Split with many people. Poured into a tulip glass from a 500ml bottle.
Pours a brown-tinged, yet slightly plum opaque color with a modest amount of froth. Retention is very low, and the head fizzles out early on during consumption - however, the beer's viscosity and syrupy appearance does put it in line as a liqueur-like offering, which I find appealing. Leaves behind some slight grime and residue on the glass with each sip. Tons of floaties in this one, too - big chunks of sediment accumulate to the bottom of the glass in a very rustic manner. It's not the showiest Oude Bruin on the block, but it definitely has its place here in the category.
Smells quite rustic as well - however, with 2 years of age on this, I'm disappointed not only with the lack of oaky characteristics, but also any notable sour flavors as opposed to other offerings we had that night. Notes of raisins, plums, and cassis come in, only followed by tobacco, leather, and slight vinegar-y phenols. The oak they used must be really, really old or used up, because there's barely any other barrel spices to be found here - maybe a hint of nuttiness, maybe some baking soda and clove, but otherwise morbidly subdued. The vinegar flavor does become more intense as this warms up, but so does the booziness, which sadly detracts from the gentle nuances.
The flavor is actually pretty mild compared to the aroma - and strangely on par with the basic bottle of Rodenbach that we had immediately prior to this one. Notes of raisins and dried plums came to my palate, only to be followed by notes of cherry-infused tobacco, slight earth, and a bit of vinegar and sourness from the oak's baking spices. The finish is not very complex, especially considering what this amounted to. Earthy and husky at the finish, with a slightly acrid toasted caramel grainy sensation. The booze is well hidden, but it quickly catches up with a slight acetone note at the back. There's an off diacetyl note that becomes present with each sip, and makes this physically demanding to drink. One of the tasters started saying, "This is too much!" Luckily our portions were done before it got any worse.
I suppose we all have to start somewhere, and if this is indeed Norway's first spontaneously barrel fermented beer in over 100 years (!), there's definitely room for the industry to improve. The rustic flavors are great, as well as the dark, dried fruit notes, but the oak, or at least the blending process within, needs to improve. Not terrible, but definitely one of the least memorable of the night.
Serving type: bottle
10-11-2013 16:21:26 | More by magictacosinus
Haandbakk from HaandBryggeriet
93 out of 100 based on 364 ratings.