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Rabbid Rabbit - Three Floyds Brewing Co. & Brewpub

Not Rated.
Rabbid RabbitRabbid Rabbit

Displayed for educational use only; do not reuse.
BA SCORE
85
very good

875 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 875
Reviews: 368
rAvg: 3.77
pDev: 13.53%
Wants: 124
Gots: 77 | FT: 3
Brewed by:
Three Floyds Brewing Co. & Brewpub visit their website
Indiana, United States

Style | ABV
Saison / Farmhouse Ale |  7.40% ABV

Availability: Spring

Notes/Commercial Description:
7.4% ABV, 25 IBUs - This Franco-Belgian style Farmhouse Ale has an effervescent body and a light straw color. Rabbid Rabbit, with it’s light malt body, augmented by spices, is a complex and frothy beverage with a deceptively high alcohol content. March release.

(Beer added by: BeerAdvocate on 06-23-2002)
Beer: Ratings & Reviews
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Ratings: 875 | Reviews: 368 | Display Reviews Only:
Reviews by Cavery:
Photo of Cavery
Cavery

California

3.93/5  rDev +4.2%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4

650ml shared with Klym, bottle courtesy of SpdKilz (thanks again).

careful pours into a couple of Lost Abbey Tulips.

A: Hazy lemon rinds and honey make for an unusually opaque look. Really this thing comes off looking like flash pasteurized whole lemon juice. An intense look of brightness, like a rare poisonous fish. Small snowy bubble formation and a one finger head may confirm the poisonous fish description, this thing seems to be full of alcohol.

S: Some orange zested baked ginger roots, light yeast note that is a tad sweet like the center of moist yellow raisin breads. the alcohol rides all on the notes like a preserving agent. All the notes seem pickled in a gin-like alcohol. Actually a very interesting nose, intriguing even. Unusual smell matches an unusual look. The linger consists of a lemony bitter finish that blends with the alcohol.

T: Rind heavy homemade organic lemonades and vegetable extracts. A very fast transition that moves over rosemary. There's a bitter boiled brussel sprout centers/steamed kale note that I actually am very fond of. It's a very balanced bitterness that invites the alcohol to wash out too bitter a linger. What you end up with is this very interesting bitter note. It actually reminds me a little bit of bitter melon aka goya. It most certainly doesn't have that iodine taste that bitter melons can have, but the convergence of alcohol vegetable flavors is so unique that it's the closest thing I can come up with. Nice soft ginger linger to mellow the alcohol. I just wish the alcohol wasn't so heavy in orchestrating all the flavors.

M: An introduction of fizzy small bubbles that touches the tongue like the skin of peaches. The soft satin tongue goes a bit wet with the consuming alcohol. The fabric like sensation disappears rather quickly. Once the alcohol comes it coats like a wildfire. A glaze of agave nectar (not quite as thick as honey, or at least feels lighter/more watery). The glaze doesn't really stay very long, but taking another sip refreshes the sensation. It's interesting, but also a bit strange.

O: I thought this had some really good interesting qualities, but the alcohol is a bit too much of a villian here for my liking. I think that some people (hard alcohol drinkers) would be really intrigued by this saison, but I found it to be frustrating over the course of a pint. I was getting a lot of interesting notes at first, but after time the alcohol just seemed to make the flavor window smaller and smaller. I found myself having to focus on what comes before the alcohol, as I would lose sensitivity. That was too bad, but when this is good it's good. This would go very well with a full belly and some hearty dark greens and earthy veggies. Beet salads would make for a nice subtly sweet contrast.

Serving type: bottle

07-26-2011 03:10:24 | More by Cavery
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Certainly darker than straw this Saison had a deep apricot hue with a foamy meringue like head.

The nose is spicy, clove and peppercorns, with a bit of bready malt. I can sense some fruity Apple and pear but it's subtle and overwhelmed by a tangy vinegar.

The flavors are spicier than the nose but I still get a sense of the bready malt. Tangy vinegar, wine like alcohols, diminished Apple and pear with a bit of barn yard funk all mix for a lighter less tasteful farmhouse ale.

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« first ‹ prev | 1-25 | 26-50 | 51-75  | next › last »
Rabbid Rabbit from Three Floyds Brewing Co. & Brewpub
85 out of 100 based on 875 ratings.