Pop My Visnja
Kabinet Brewery
- From:
- Kabinet Brewery
- Serbia
- Style:
- Wild Ale
- ABV:
- 5.5%
- Score:
- +7 ratings needed
- Avg:
- 3.17 | pDev: 12.93%
- Ratings:
- | reviews: 2
- Status:
- Inactive
- Rated:
- Jun 11, 2016
- Added:
- Mar 14, 2016
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
Pop my Visnja is the first Balkan sour, a collaboration between the Dutch brewers from the Bulgarian White Stork and the Serbian brewers from the Kabinet Brewery.
Recent ratings and reviews.
Reviewed by Jugs_McGhee from Texas
2.63/5 rDev -17%
look: 3.25 | smell: 3.25 | taste: 2.25 | feel: 2.5 | overall: 2.5
2.63/5 rDev -17%
look: 3.25 | smell: 3.25 | taste: 2.25 | feel: 2.5 | overall: 2.5
Kabinet Pop My Visnja. Collaboration with White Stork out of Bulgaria. Produced and bottled atKabinet.
BOTTLE: 750ml green glass. Unbranded pry-off crown cap. White label with colourful art on the front. Best before: 18.08.2017.
Purchased at BEERA in Sofia, Bulgaria.
Brewed with spelt malt, Lambicus yeasts, and sour cherries. Extract: 13.70%. ABV: 5.50%. IBU: 22. EBC: 21.
Served cold into a bierkrug. Reviewed live as a kriek.
HEAD: Whitish pink colour. 7cm. Retention is superb – easily around 8 minutes. Leaves no lacing on the sides of the glass as it recedes.
BODY: Pale red. Turbid and nontransparent, but translucent. No yeast/lees or sediment is visible within.
Appears well-carbonated. It’s not a unique or special appearance for a kriek, but it fits the bill in terms of style conventions and expectations.
AROMA: Cherries are definitely noticeable. Mild tartness. Sourness seems disappointingly subdued –maybe a 2/10 in terms of intensity. I detect no overt bacterial notes; any sourness seems to come only from brettanomyces lambicus. I wouldn’t notice the spelt/dinkel malt in a blind tasting, but when I look for it I do notice a slightly different character than that of wheat, which bends this ever so slightly into a bit of a doughiness (especially on the back end).
Aromatic intensity is rather light; this lacks the usual pungency sour cherry tends to impart. I’m hoping the cherry is more assertive in the taste.
TASTE & TEXTURE: In a word, disappointing. The cherry flavour is weak, the sourness is low (a 1/10 in terms of intensity), there’s hardly any tartness, and I find no bacterial character at all. Lambicus yeast isn’t showcased well at all. There are no nuances; in particular, the intricate intangibles that tend to emerge from wild yeast and/or bacteria and work their way into the best expressions of the kriek style are absent here. Doughy spelt malt adds an interesting dimension to the malt backbone, but it’s ill enough to redeem the brew.
Not that it’s imbalanced; it’s just unbalanced. And at least the cherry flavour is authentic; I’ll take a genuine but weak cherry flavour over a medicinal artificial cherry character any day. There’s a slight powdery feel to the texture, which isn’t bad. Still, more of a smacky acidity is needed, and more powderiness and softness would help bring this to the next level. Aptly smooth, though, and it’s only mildly overcarbonated. Oddly dry as it opens, but not so much so that it parches or drags on the palate.
OVERALL: There’s not a harmony of texture and taste here, and the beer falls short in terms of sourness, cherry presence, and mouthfeel. Not a gestalt whole of a beer, but there is some limited cohesion of flavour. Ultimately, it’s quite shallow and simple for a kriek, but as a fruit beer in general it’s pleasant enough. There are no overt flaws – and that’s difficult to accomplish in any beer made with brettanomyces lambicus.
It’s drinkable fare, and for what it’s worth I think it’s priced pretty fairly. I wouldn’t buy another bottle, but it’s nice to see a Bulgarian brewery experimenting with lambic yeast (and other breweries). It’s anything but impressive (especially compared to traditional Belgian expressions of the style), but I’m glad I got to try it.
C- (2.63) / BELOW AVERAGE
Jun 11, 2016BOTTLE: 750ml green glass. Unbranded pry-off crown cap. White label with colourful art on the front. Best before: 18.08.2017.
Purchased at BEERA in Sofia, Bulgaria.
Brewed with spelt malt, Lambicus yeasts, and sour cherries. Extract: 13.70%. ABV: 5.50%. IBU: 22. EBC: 21.
Served cold into a bierkrug. Reviewed live as a kriek.
HEAD: Whitish pink colour. 7cm. Retention is superb – easily around 8 minutes. Leaves no lacing on the sides of the glass as it recedes.
BODY: Pale red. Turbid and nontransparent, but translucent. No yeast/lees or sediment is visible within.
Appears well-carbonated. It’s not a unique or special appearance for a kriek, but it fits the bill in terms of style conventions and expectations.
AROMA: Cherries are definitely noticeable. Mild tartness. Sourness seems disappointingly subdued –maybe a 2/10 in terms of intensity. I detect no overt bacterial notes; any sourness seems to come only from brettanomyces lambicus. I wouldn’t notice the spelt/dinkel malt in a blind tasting, but when I look for it I do notice a slightly different character than that of wheat, which bends this ever so slightly into a bit of a doughiness (especially on the back end).
Aromatic intensity is rather light; this lacks the usual pungency sour cherry tends to impart. I’m hoping the cherry is more assertive in the taste.
TASTE & TEXTURE: In a word, disappointing. The cherry flavour is weak, the sourness is low (a 1/10 in terms of intensity), there’s hardly any tartness, and I find no bacterial character at all. Lambicus yeast isn’t showcased well at all. There are no nuances; in particular, the intricate intangibles that tend to emerge from wild yeast and/or bacteria and work their way into the best expressions of the kriek style are absent here. Doughy spelt malt adds an interesting dimension to the malt backbone, but it’s ill enough to redeem the brew.
Not that it’s imbalanced; it’s just unbalanced. And at least the cherry flavour is authentic; I’ll take a genuine but weak cherry flavour over a medicinal artificial cherry character any day. There’s a slight powdery feel to the texture, which isn’t bad. Still, more of a smacky acidity is needed, and more powderiness and softness would help bring this to the next level. Aptly smooth, though, and it’s only mildly overcarbonated. Oddly dry as it opens, but not so much so that it parches or drags on the palate.
OVERALL: There’s not a harmony of texture and taste here, and the beer falls short in terms of sourness, cherry presence, and mouthfeel. Not a gestalt whole of a beer, but there is some limited cohesion of flavour. Ultimately, it’s quite shallow and simple for a kriek, but as a fruit beer in general it’s pleasant enough. There are no overt flaws – and that’s difficult to accomplish in any beer made with brettanomyces lambicus.
It’s drinkable fare, and for what it’s worth I think it’s priced pretty fairly. I wouldn’t buy another bottle, but it’s nice to see a Bulgarian brewery experimenting with lambic yeast (and other breweries). It’s anything but impressive (especially compared to traditional Belgian expressions of the style), but I’m glad I got to try it.
C- (2.63) / BELOW AVERAGE
Reviewed by KrisPaulk77 from Mississippi
3.24/5 rDev +2.2%
look: 3.5 | smell: 3.25 | taste: 3 | feel: 3.5 | overall: 3.5
3.24/5 rDev +2.2%
look: 3.5 | smell: 3.25 | taste: 3 | feel: 3.5 | overall: 3.5
Picked up in Sofia at Beera. The hotel cleaning staff had taken back the wine glass I swiped from the lounge, so I had to pour this into a tumbler. Poured a hazy red with a vibrant pink head. The head stuck around for a bit then settled down into a light cap of foam. A little lace clung to the sides of the tumbler.
The aroma was mostly lacto with a whisper of brett. Not much at all considering the bottle says they used lambic yeast. You can pick up a light cherry note in the background. Fairly one dimensional.
The flavor is lightly acidic with a tart, pie cherry flavor at the back end of the swallow. Bright carbonation.
Nothing earth shattering. A decent brew with a good price from a local Bulgarian brewery, touting the first Balkan Sour.
Jun 05, 2016The aroma was mostly lacto with a whisper of brett. Not much at all considering the bottle says they used lambic yeast. You can pick up a light cherry note in the background. Fairly one dimensional.
The flavor is lightly acidic with a tart, pie cherry flavor at the back end of the swallow. Bright carbonation.
Nothing earth shattering. A decent brew with a good price from a local Bulgarian brewery, touting the first Balkan Sour.
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