Orogenesis: Antler
Great Basin Brewing Co.

Clear chestnut brown with a short off-white fuzz dying quickly to a sparse, fluid film and bubbly collar.

Taste is sour yet roasted and lightly caramelized apple with a bushberry tartness via a slick, smooth light watery body that has a tingly carbonation finishing semi-wet. A toasty woodiness and faintly mild funky flavors come out as it warms, with some dusty walnut.

$ 11.56 (including shipping)/capped bomber ($ 0.526/oz) from Tavour, Seattle, WA.
Undated bottle stored at 42 degrees and served at 55 degrees in a hand washed and dried Jester King snifter.
Appearance – 3.
Body – Medium red-amber, very slight haze. Some bottom sediment remains.
Head – Large (Maximum 4.5 cm, aggressive pour), khaki, medium density with rocks, fizzy, short retention time diminishing to a three mm ring and a thin, nearly complete, layer.
Lacing – None.
Pour – Amber, clear.
Aroma – 3 - Caramel. After it breathes a long while, the caramel fades and some oak appears.
Flavor – 2.75 - Begins and ends slightly sour. In the middle a slight caramel oakiness appears but is blotted out by the fizziness which, mercifully, does decrease slightly as the glass sits. No hops, no alcohol, no diacetyl, no yeastiness.
Palate – 2.75 - light, watery, fizzy.
Impression and summation: Overall, I’ll give this the benefit of a doubt and rate it “3” because at least it’s “aged in oak”. The fizziness detracts from the potential flavor, which, being a slightly oaky caramel, could be decent. I’m not willing to wait until the liquid is entirely flat to see what it really tastes like. Some diacetyl would have been welcome.
The aroma and appearance are neither compelling nor dissuading – they are just there, while the palate is definitely deterring.
To me, this tastes like something that should have been dumped, but, because of the time and expenditures already made, they decided to bottle and sell it anyway. Who knows – maybe somebody will like it.