The Lamb - Fremont Brewing Company

Not Rated.
The LambThe Lamb

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BA SCORE
85
very good

42 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 42
Reviews: 13
rAvg: 3.82
pDev: 10.47%
Wants: 4
Gots: 15 | FT: 2
Brewed by:
Fremont Brewing Company visit their website
Washington, United States

Style | ABV
Saison / Farmhouse Ale |  6.50% ABV

Availability: Limited (brewed once)

Notes/Commercial Description:
This beer is retired; no longer brewed.

No notes at this time.

(Beer added by: harrymel on 09-06-2012)
Beer: Ratings & Reviews
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Ratings: 42 | Reviews: 13 | Display Reviews Only:
Photo of AndrewGoria
4.21/5  rDev +10.2%
look: 4.25 | smell: 4 | taste: 4.5 | feel: 3.75 | overall: 4

Photo of BeerNW
4.21/5  rDev +10.2%
look: 4.25 | smell: 4 | taste: 4.5 | feel: 3.75 | overall: 4

Photo of kscaldef
3/5  rDev -21.5%

Photo of MarkyMOD
4.35/5  rDev +13.9%

Photo of zonker17
4.25/5  rDev +11.3%

July 2012 bottling. Drinking well and no trace of diacetyl. I'd be happy to try again.

Photo of blindpiggie
4.25/5  rDev +11.3%

Photo of iatethecloudsfor
4.25/5  rDev +11.3%

Photo of jl28r1
3.75/5  rDev -1.8%

Photo of sanford_and_son
4.25/5  rDev +11.3%

Photo of drgonzo2k2
3.75/5  rDev -1.8%

Photo of harrymel
3.89/5  rDev +1.8%
look: 4 | smell: 4.25 | taste: 3.75 | feel: 3.5 | overall: 4

Let's see how we're doing a year later.

Took a champagne corker to get the cork out this bitch. Pours golden with a three finger top that falls to a finger quilt of creamy whites. Smells funky with some hay, pineapple, sweet golden apple, soft chardonnary barrel and grape with a hint of grain. It's bitter, grainy, touch of dust, some leather and soily nuts. Thin bodied with high carb and a salivating finish. Better beer than before.

Previous review: 3.5 all the way across. Reviewed on 06SEP12
Just happened to be in town to pick this up!

From the label: "The Lamb is the first release of the Fremont Fermentation Lab, a project of Fremont Brewing created to brew unique small-batch artisan beers, aged in oak and touched by wildness. This saison is brewed with Northwest hops, aged 7 months in oak barrels with Brettanomyces Lambicus to produce pear and apple notes and a distinct but gentle, funky farmhouse character. The Lamb is bottle conditioned and finishes dry and crips. Because Beer Matters!"

Down & Dirty: 2-Row and Wheat malts with Magnum and Cascade hops.

I inquired about the barrels, and was told they are Merlot barrels.

Pours light golden with a solid sheet of fine white foam. Either I'm victim to the power of suggestion, or they hit is spot on with the description here: pears and apples, a hint of wet linen mildew, grass and lemon zest. Flavor initially is dry and woody, with clay like saison yeast flavors, grain, slight bitterness, hints of baking soda and medicinal sharpness. As it warms the merlot tones actually make an appearance, just as the body carries the fullness and silky character a fine merlot has as well. The carb is prickly and moderate with a slick finish. The flavor of the finish is relatively long and holsters some of the barnyard aspects I would like more of up front. Overall the beer is okay, I'd like to hear what the Saison experts out there think of this one. I think the beer was worth the trip, and I'm interested to see how this matures.

Photo of Sarlacc83
2.83/5  rDev -25.9%
look: 3.75 | smell: 3 | taste: 2.75 | feel: 2 | overall: 3

Bottle from FalconA. Thanks!

A: Cork comes out with a substantial pop. The pour yields a huge, huge, huge white foaming head. Golden color. Looks pretty nice. PIty it’s somewhat overcarbed.

N: Holy cheddar cheese. This is crazy funky from ten feet away. Some oak, light apricot, and lemon zest fill in the other flavors, but really this about cutting the cheese. Brettanomyces are really chewing this one up.

T: Very, very funky. More of the cheese and a bit of diacetyl. There’s a touch of sourness and there's some grapelike sweetness, but this is mostly funk. Can’t really say it’s good, but it is uh, interesting.

M: Somewhat oily, partly dry, and not great.

O: Pretty substandard for the style. I don’t know that aging this is going to help, either, because it’s already growing overly funky in disproportion to the underlying beer. I hope they re-release it and dial it in.

Photo of jag21
2.75/5  rDev -28%

Photo of distantmantra
3.75/5  rDev -1.8%

Photo of CHILLINDYLAN
4.35/5  rDev +13.9%
look: 4.5 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5

First batch, consumed 04/13.

Hazy Gold with a big white fluffy head. Good retention that eventually settles to a small cap. Leaves good looking laces.

Light farmhouse brett funk and bread. Pear, apple, oak, and white grape. Light lemony citrus with some floral.

Light crisp bready malts. Lightly soured funky Brett. Pear, apple, and white grape with a bit of tart. touch of citrus and floral. pleasant oak rounds it out.

Light and refreshing with lively carbonation. Crisp and pleasantly dry.

Very tasty and ages beautifully. Nice lightly soured Brett saison. Perfect for Spring/Summer. Did not get the diacetyl that others have reported.

Photo of Abrengle
3.75/5  rDev -1.8%

Photo of NWer
3.75/5  rDev -1.8%

Photo of ShanePB
3.25/5  rDev -14.9%

Photo of KiMiRaiK
4.25/5  rDev +11.3%

Photo of jpbebeau
3.75/5  rDev -1.8%

Photo of ArchEnemyBrew
4.25/5  rDev +11.3%

Photo of mdaschaf
3.75/5  rDev -1.8%

Photo of claytong
4.25/5  rDev +11.3%

Photo of yojimbo1
3.5/5  rDev -8.4%

Photo of flagmantho
3.88/5  rDev +1.6%
look: 4.25 | smell: 4 | taste: 3.75 | feel: 4.25 | overall: 3.75

Poured from 375mL corked & caged bottle. Great to see a beer like this from a local Seattle brewery.

Appearance: medium golden hue with a moderately hazy body and a massively strong effervescence. Head is 3+ fingers of pillowy ivory foam with good retention. Wonderful!

Smell: sweet, very slightly buttery malt with a big dose of farmhouse funk. It's got a grassy character to it and a light hint of tartness as well. The label says "touched by Brettanomyces lambicus", and from this smell, I believe it. The butteriness puts me off a little, but other than that it's quite alluring indeed.

Taste: buttery, grassy, farmhousey and just a tiny bit tart, there's a lot going on here. Honestly the butteriness bothers me less against this particular background, but it still grates on me a little too heavily for my preference.

Mouthfeel: medium-light body with a huge carbonation and a mammoth, mouth-filling creaminess. Kudos!

Overall: this is an interesting and creative Brett-fermented saison. I like it in general, but the diacetyl-type butteriness has got to go.

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The Lamb from Fremont Brewing Company
85 out of 100 based on 42 ratings.