Oak Aged Flourish
Kent Falls Brewing Company
- From:
- Kent Falls Brewing Company
- Connecticut, United States
- Style:
- Specialty Saison
- ABV:
- 6.8%
- Score:
- +9 ratings needed
- Avg:
- 4.89 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Sep 20, 2020
- Added:
- Sep 20, 2020
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
Oak aged flourish is a component of the original batch that was transferred into a single Danish Cherrywine barrel and allowed to rest for 18 months where the cherry character of the barrel and from the fruit itself meld with oak for a well developed fruit beer.
Recent ratings and reviews.
Reviewed by Apathetiq from Massachusetts
4.89/5 rDev 0%
look: 4.5 | smell: 4.75 | taste: 5 | feel: 4.75 | overall: 5
4.89/5 rDev 0%
look: 4.5 | smell: 4.75 | taste: 5 | feel: 4.75 | overall: 5
Batch #1
375ml
Bottled 12/2019
What is it and why should you care?
“Brewed with New York grown endeavor barley and unmalted hard red wheat, conditioned in stainless steel on Connecticut grown Montmorency cherries. Some of this farmhouse ale has been blended with one year old spontaneously fermented beer aged in wine barrels with spent cherries. It was then transferred into a single Danish Cherrywine barrel and allowed to rest for 18 months where the cherry character of the barrel and from the fruit itself meld with oak for a well developed fruit beer.”
So, we have a brewery committed to supporting community agriculture using barrels from Frederiksdal to make a Beer de Coupage with sour cherries and young pLambic. Yes please.
No packaging concerns, really nice carbonation, no sediment
Aroma: Flourish is an engaging and evolving beer through and through. We have the fully cherry spectrum here, from fresh stain your shirt, to spiced jam on the stove. Barrel and stainless fermentation are harmonious. The spontaneous aspect peeks out with a smoky phenolic (but not popcorn reductive) quality, as if that sour jam moved from stove to campfire. Or the barrel is being refurbished and some of that oxidized cherrywine is being burned off.
Palate: Still led by those sour cherries, but there are more pits. Sturdy acidity that never ventures into acetic (something I love about KF) or makes you sneeze. And damn, that barrel is amazing! Just a little supportive warming spices, tannin, and licorice, as that charcoal note lingers.
Impressions: Oak Aged Flourish is astonishing. End of Story. Ingredient sourcing from, grain, to fruit, to barrel are best in class, and underscores their philosophy. Adding the dash of spontaneous ferment (why have you not picked up Everything is Everywhere) was a brilliant choice.
Sep 20, 2020375ml
Bottled 12/2019
What is it and why should you care?
“Brewed with New York grown endeavor barley and unmalted hard red wheat, conditioned in stainless steel on Connecticut grown Montmorency cherries. Some of this farmhouse ale has been blended with one year old spontaneously fermented beer aged in wine barrels with spent cherries. It was then transferred into a single Danish Cherrywine barrel and allowed to rest for 18 months where the cherry character of the barrel and from the fruit itself meld with oak for a well developed fruit beer.”
So, we have a brewery committed to supporting community agriculture using barrels from Frederiksdal to make a Beer de Coupage with sour cherries and young pLambic. Yes please.
No packaging concerns, really nice carbonation, no sediment
Aroma: Flourish is an engaging and evolving beer through and through. We have the fully cherry spectrum here, from fresh stain your shirt, to spiced jam on the stove. Barrel and stainless fermentation are harmonious. The spontaneous aspect peeks out with a smoky phenolic (but not popcorn reductive) quality, as if that sour jam moved from stove to campfire. Or the barrel is being refurbished and some of that oxidized cherrywine is being burned off.
Palate: Still led by those sour cherries, but there are more pits. Sturdy acidity that never ventures into acetic (something I love about KF) or makes you sneeze. And damn, that barrel is amazing! Just a little supportive warming spices, tannin, and licorice, as that charcoal note lingers.
Impressions: Oak Aged Flourish is astonishing. End of Story. Ingredient sourcing from, grain, to fruit, to barrel are best in class, and underscores their philosophy. Adding the dash of spontaneous ferment (why have you not picked up Everything is Everywhere) was a brilliant choice.
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