Castello 1203
Birrificio Montelupo

something very different here. the label says bitter, but this came across to me much more as a sour red type than anything else. definitely a bit old, a few years at least, it maybe has turned, but i think its flattering really, and ill likely pick up with wit that was next to it on the shelf. never seen these anywhere but one store, odd but cool. pours clear amber at first, but by the bottom third of the bottle its thick and gunky, very cloudy. there is also almost no head at all, not the nicest to look at. it smells really unique though, with a slight vinegar and sour cherry kick, and plenty of dry red malt. the flavor is similar, i am having a hard time telling whether or not this beer is as intended. the sourness from the yeast is very weird, but thats what i like about italian beer in general, and i am not the least bit disappointed with that. there are some dried fruit elements to this, tangy like cranberry maybe, and its quite dry. its also not half and flat in mouthfeel as it looks like it should be, but it leaves a strange stale aftertaste that isnt all the way awesome, and although i appreciate this beer not really tasting like anything else, i also dont love it. still, the crazy italian stuff seems to have my attention permanently now, and i love getting into these bizarre yeasty beers. would love to go there and drink these first hand...

 

 

 

Oh my good! This is the worst beer I have ever drunk!
Acid! Very acid! I decide to try it twice, but both the same! I taste other beer of this brewery and the result was the same... It's incredible! I suggest them to start to brew lambic... maybe....

This Italian beer, only recently being distributed to parts of the U.S., is a murky, heavy ruddy red that's possibly more a red shade of brown. Frothy, thick and creamy, a red-tinted tan head starts a big-bubbled two fingers and settles to a solid one before sitting like a dense pillow. A ring along with some heavy spotting and patches are left behind.
The smel is tart and funky, and very much so, making me wonder if it's infected or some wild yeast was used. Upon investigation I discover that it is the brewer's intention. It seems very strange for a bitter. Some soft berry notes come alongside the somewhat acidic nature. There's more to be found in here, but the tartness and the funk supercede any gentler notes of nut or caramel. It's different, but I don't think it's for innovation's sake.
The flavor goes a different direction, and neither the funk nor acidity is really present in it. I find this very strange. Instead, along with the present tartness that does carry over, it's lightly bitter with earth, herb and floral notes taking the show. There's a touch of minerality, so it's much closer to style here.
The feel isn't bad, ligth bodied-but not thin with a a semi-dryness. The mineral affect that can be found in the feel of English bitters is here too.