Hibiscus Tart
The Old Bakery Beer Company

Beer Geek Stats
From:
The Old Bakery Beer Company
 
Illinois, United States
Style:
Fruit and Field Beer
ABV:
4.6%
Score:
+2 ratings needed
Avg:
3.73 | pDev: 8.58%
Ratings:
8 | reviews: 4
Status:
Inactive
Rated:
May 24, 2019
Added:
Aug 27, 2016
Wants:
  0
Gots:
  2
No description / notes.
Recent ratings and reviews.
Photo of zeff80
Reviewed by zeff80 from Missouri

3.35/5  rDev -10.2%
look: 4 | smell: 3.25 | taste: 3.25 | feel: 3.75 | overall: 3.25
On tap. Poured a cloudy, pinkish color with a small, off-white head of foam. It smelled flora and fruity. It tasted somewhat vegetal with an odd spice.
May 24, 2019
Photo of mgrady3
Reviewed by mgrady3 from Missouri

4.41/5  rDev +18.2%
look: 5 | smell: 4 | taste: 4.5 | feel: 4.5 | overall: 4.5
Poured out of a 16oz can into a pint glass. Lovely hazy Rose colored pale ale. Slightly effervescent, and just. Very small but if sediment from the can after settling.

Nice tart flavor that's not overpowering. You wouldn't call it a sour just a tart beer.

It's a light bodied ale striking only 4.5% abv. This is a great summer time or otherwise warm weather drinker.

Definitely a beer I will buy more of.
Sep 23, 2017
 
Rated: 3.5 by atlbravsrno1 from Maine

Aug 27, 2017
 
Rated: 3.46 by crow from Illinois

Jul 19, 2017
Photo of dustin22martin
Reviewed by dustin22martin from Missouri

3.62/5  rDev -2.9%
look: 4.25 | smell: 3.5 | taste: 3.5 | feel: 3.75 | overall: 3.75
It's pretty, but I wanted more tartness and more hibiscus. Drinkable, but kind of forgettable, too. One of the lesser beers from old Bakery that I have had.
Jul 01, 2017
Photo of dd53grif
Reviewed by dd53grif from Michigan

3.77/5  rDev +1.1%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
Quite different. Tart. Made with hibiscus leaves. Pours a hazy pink color with a minimal head that disappears quickly. Pleasant floral aroma and a nice tart flavor.
May 29, 2017
 
Rated: 3.75 by JLaw55 from Missouri

Oct 20, 2016
 
Rated: 4.02 by kylehay2004 from Illinois

Aug 27, 2016