2013 Brewer’s Reserve Montambic Lambic Style Sour Ale
Blackfoot River Brewing Company
- From:
- Blackfoot River Brewing Company
- Montana, United States
- Style:
- Wild Ale
- ABV:
- 9.3%
- Score:
- +6 ratings needed
- Avg:
- 3.27 | pDev: 39.14%
- Ratings:
- | reviews: 2
- Status:
- Retired
- Rated:
- Dec 13, 2014
- Added:
- May 02, 2013
- Wants:
- 2
- Gots:
- 2
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by largadeer from California
1.13/5 rDev -65.4%
look: 1 | smell: 1 | taste: 1.25 | feel: 1.25 | overall: 1
1.13/5 rDev -65.4%
look: 1 | smell: 1 | taste: 1.25 | feel: 1.25 | overall: 1
Bottle 72 of 627. Poured into a tulip, this beer is incredibly murky and opaque with no head formation and little carbonation. Smells like bile, oxidation, sherry, leather and sweet dark malt. Frightening aroma. Doesn't taste much better. Sweet and sherry like with unpleasant funk. Acetic, vinegar, leather. Hard to continue drinking this, it's so awful. Dead flat. Just an all around wretched beer.
Mar 25, 2014
Reviewed by JohnGalt1 from Idaho
4.28/5 rDev +30.9%
look: 3.5 | smell: 4.25 | taste: 4.5 | feel: 4 | overall: 4.25
4.28/5 rDev +30.9%
look: 3.5 | smell: 4.25 | taste: 4.5 | feel: 4 | overall: 4.25
From the bottle:
"627 bottles made. CREATED IN A SIMILAR FASHION AS A TRADITIONAL BELGIAN LAMBIC, this beer was fermented and conditioned in wine oak barrels for 18 months. The barrels were inoculated with Belgian yeast, sherry yeast, brettanomyces (wild yeast), lactobacillus and pediococcus. It is extremely complex with predominate flavors of wine, pie cherries and other dark fruits, sweet tarts, oak and lactic sourness. This beer has undergone a second fermentation in the bottle resulting in a fine yeast layer at the bottom---please handle gently prior to pouring. best aged at cellar temperature for at least one year. Serve in a snifter to fully appreciate flavor and aroma. Enjoy!"
Bottle #458/627... A stubborn cork yielded only a mild pop... the brew pours with a short tannish head and drops leaving little to no lacing.. the brew itself is hazed mahogany..
The nose is vinous and shows plenty of stone fruit elements... underripe plum and sour cherry is very prevalent... a fair amount of oak comes swinging pretty hard with warmth... still somehow this smells sweet.
Flavor mirrors the nose perfectly with a background dusty cellar brett charactar.. the wine barrel presence is heavier on the palate... vinous and tannic oak elements.. pie and Bing cherry essence.. sweet AND sour.. liquid sweet tarts comes to mind... tannic wine barrels linger forever on the palate... my brother would call this a "2 minute finish".
The brew itself is surprisingly heavy for a AWA... but for 9% it is not too bad.. the thicker body is accentuated right now by a lighter than expected carbonation, but will only get better with some cellar time.... I would guess this has at least 3-6 years of decent life expectancy.
What amazes me about this one is there was no fruit... this is just barrels and bugs talking. Extremely well done and is only going to get a lot better.. the residual sugars are going to be a buffet for the bugs.
3.5/4.25/4.5/4/4.25
May 02, 2013"627 bottles made. CREATED IN A SIMILAR FASHION AS A TRADITIONAL BELGIAN LAMBIC, this beer was fermented and conditioned in wine oak barrels for 18 months. The barrels were inoculated with Belgian yeast, sherry yeast, brettanomyces (wild yeast), lactobacillus and pediococcus. It is extremely complex with predominate flavors of wine, pie cherries and other dark fruits, sweet tarts, oak and lactic sourness. This beer has undergone a second fermentation in the bottle resulting in a fine yeast layer at the bottom---please handle gently prior to pouring. best aged at cellar temperature for at least one year. Serve in a snifter to fully appreciate flavor and aroma. Enjoy!"
Bottle #458/627... A stubborn cork yielded only a mild pop... the brew pours with a short tannish head and drops leaving little to no lacing.. the brew itself is hazed mahogany..
The nose is vinous and shows plenty of stone fruit elements... underripe plum and sour cherry is very prevalent... a fair amount of oak comes swinging pretty hard with warmth... still somehow this smells sweet.
Flavor mirrors the nose perfectly with a background dusty cellar brett charactar.. the wine barrel presence is heavier on the palate... vinous and tannic oak elements.. pie and Bing cherry essence.. sweet AND sour.. liquid sweet tarts comes to mind... tannic wine barrels linger forever on the palate... my brother would call this a "2 minute finish".
The brew itself is surprisingly heavy for a AWA... but for 9% it is not too bad.. the thicker body is accentuated right now by a lighter than expected carbonation, but will only get better with some cellar time.... I would guess this has at least 3-6 years of decent life expectancy.
What amazes me about this one is there was no fruit... this is just barrels and bugs talking. Extremely well done and is only going to get a lot better.. the residual sugars are going to be a buffet for the bugs.
3.5/4.25/4.5/4/4.25
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