Abbaye De Saint Bon-Chien Pommeau - Zymatore
BFM (Brasserie des Franches-Montagnes)

 

 

 

 

 

 

 

 

 

 

I had this on-tap at Max's during Baltimore Beer Week. Served in a sample glass.

Appearance: The beer pours a murky amber color with some gold at the edges. It kind of looks like a glass of apple cider. There is a small ring of off white head around the glass.

Smell: Sweet and tart. I'm getting a dark sour tartness that reminds me of red berries. I'm also getting a note that reminds me of wine. Not getting a ton of bourbon here. The finish is a bit fruity.

Taste: Red berry tartness shows up right off the bat. I'm getting some wine here too with a bright, fruity notes. The bourbon does show up here, especially in the finish. The sourness reminds me more of vinegar than red berries, so that's different from the smell.

Mouthfeel: The body is medium and a bit chalky. There is a lot of tingly, aggressive carbonation with a finish that's a bit dry.

Overall: I thought this was a very interesting offering. I enjoyed the sourness along with the lighter fruity nots. The bourbon doesn't really stand out.

 

 

10oz pour at the Ginger Man in Manhattan (snifter was full to the brim). Reviewed from notes taken the first week of October.

Appearance: Hazy maroon. No lacing.

Smell: Acetic and lactic sour, some strong vanilla oak in the background. Really builds with warmth; toasted malt, red wine, plum, strawberry, and a dominating lactic sourness. Intoxicating.

Taste: At first, sweet and fruity with a sharp sour punch. Long, satisfying vanilla oak finish (something I crave in barrel aged sour beer). As the beer warms, excellent flavors of sweet malt and strawberry emerge only to be pounded out by lactic sourness and oak. I love it.

Mouthfeel: Very sour, yet not particularly acidic. Medium bodied. Extremely smooth for the ABV.

Overall: Maybe this beer could be more complex, but as is it's a real treat. Delectable oak flavors, bold sourness, world class finish and acidity, perfectly hidden yet perfectly justified ABV. I want to have this beer again.

From 10/02/12 notes. Had this on tap at Ginger Man in NYC, 10 oz. pour in a tulip.

a - Pours a dark reddish-amber color with one inch of off white head and low carbonation evident. Looks like the normal version, and pretty nice.

s - Smells of vinegar, sour dark fruits, oak, light funk, and some fruity malts. Smell is super tart and sour, very nice.

t - Tastes of vinegar, sour dark fruits, tart cherries, fruity malts, acedic, funk, oak, and tannic. More vinegar than the nose; a tiny bit of a step down.

m - Medium body and low carbonation, body is very acedic.

o - Overall a pretty good sour/flanders style beer, though I prefer the normal version. I feel this had much more vinegar and a little less tart fruit to it, though it is still enjoyable. I think a 4.5 oz. pour of it in a flight would have been perfect, and would have it again.

On tap for the 2012 Peter Reeves Memorial Sourfest at Churchill’s Pub & Grille in San Marcos, CA.

Pours a murky honey brown with a foamy tan head that fades to nothing. No lacing on the drink down. Smell is sour, tart, and funky with some fruity and wood aromas. Taste is much the same with a mildly acidic finish. This beer has a lower level of carbonation with a slightly crisp mouthfeel. Overall, this is a very good beer with a nice aroma and a great flavor.