Batch 50: Grand Funk Ale Road - The Bruery
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Ratings: 198 | Reviews: 59 | Show All Ratings:
Reviews by coldmeat23:
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3.36/5 rDev -14.9%
look: 4 | smell: 3.75 | taste: 3.25 | feel: 3 | overall: 3.25
Sampled March 2012
After popping the cap, I get a distinct smell of apricots. A vigorous pour into my large Triple Karmeliet yields a quickly disappearing, initially one-finger thick, pale tan colored head. The beer is a nice gold color with amber accents that shows a hint of haze and a bright gold hue when held up to the light. The aroma smells nicely lactic and a touch like grapefruit or lemons when smelled directly, though indirectly I still get scents of apricots or perhaps even some peach blossom notes. The nose definitely has a floral, flower nectar like character to it, and this morphs into a sort of pear cider like note the more I explore the aroma. There is perhaps a touch of oxidized grain / malt character to the nose and when you really start to dig some funky, phenolic notes that are akin to cured plastic and a touch of cracker like malt become just noticeable. Actually the cracker like grain aromas becomes fairly noticeable now that I have placed it. As the beer warms up a touch of acetic character becomes noticeable as well.
Lightly carbonated for something vaguely representative of a Gueuze, but it still has some prickly to the texture. A solid up front lactic character morphs into a fruity tasting acidity that finishes somewhat akin to pear cider. The body certainly has a viscous quality to it that keeps it from being watery, but it really seems to be want to coupled with an effervescent carbonation that just isn’t here. The cider like character is a pretty major contributor to the flavor and it really seems to need something else here to balance it out. Despite being aged in a barrel, this has very subtle wood influences, which is perfectly inline with something that is trying to be Lambic like; the wood perhaps accentuates the pale, hay-like, toasted character here and it perhaps provides a touch of astringency in the finish, but it is really quite subtle over all.
This is an interesting experiment, a couple years ago I would have evaluated this much differently, but there are now enough American attempts at something like this that this seems quite a bit lackluster in comparison; compared directly to a Lambic, it is even more lackluster, or perhaps simplistic is a better descriptor. It definitely could use quite a bit more carbonation in my mind, as this would make this a much more aromatic beer and the extra carbonation would help to liven up the texture. In addition the funk character really seems to be a bit lacking and this plays up the cidery touches of oxidation that play a fairly prominent role in this beer; nicely enough the oxidation at this point boosts the overall perception of fruit in this beer, but it seems a touch out of place. I do like that the oak / wood character plays an almost non-existent role here (as it should in a Gueuze / Lambic type beer). Despite being a bit overly critical of this beer, I am enjoying this. I love that the Bruery took the chance to recreate this beer, and I completely understand how hard of an undertaking this was; I really wish that I had been able to try Al’s original attempt as I would guess what I am currently drinking is quite different (and like I said this is understandably so).
Serving type: bottle
09-30-2013 02:07:00 | More by Gueuzedude
Batch 50: Grand Funk Ale Road from The Bruery
88 out of 100 based on 198 ratings.