Hunting Party
Calusa Brewing
- From:
- Calusa Brewing
- Florida, United States
- Style:
- Belgian Saison
- ABV:
- 5.7%
- Score:
- +5 ratings needed
- Avg:
- 3.99 | pDev: 7.27%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Jul 21, 2023
- Added:
- Jul 29, 2018
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
Foeder-fermented white ale with chamomile, coriander, and orange peel.
Recent ratings and reviews.
Reviewed by macrosmatic from Florida
3.93/5 rDev -1.5%
look: 4.5 | smell: 4 | taste: 3.75 | feel: 4.5 | overall: 3.75
3.93/5 rDev -1.5%
look: 4.5 | smell: 4 | taste: 3.75 | feel: 4.5 | overall: 3.75
Reviewed from notes. Poured from a 500 mL bottle into an El Catador teku glass.
A: Mildly hazy bright gold, with some additional chill haze. A finger's worth of white head with reasonable retention, and quite a bit of visible carbonation.
S: Lactic tart, lemony citric acid, lemongrass, and coriander. Cracker malts and mild white oak. A low but present Brettanomyces funk with a touch of pineapple. Some apricot-like stone fruit as well. Appealing and balanced, but as a result not blowing my socks off with the sour or the funk.
T: Lactic tart, and lemony sour citric acid – but while tart, isn’t overly acidic at all. I think the chamomile (though I wouldn’t have been able to call it that without the label information) smoothes the acidity out with a herbal floral note. Clean cracker malt body, light oaky tannic dryness in the mid-palate. A very mild dry Brett barnyard funk is low but present. More lemony citric acid with lingering lemongrass herbaceous flavor in the hang.
M: A fairly light body with good carbonation sensation. Low alcohol presence.
O: This was tasty and easy to drink with the chamomile. I really wasn’t sure if I was going to enjoy that addition, and while I felt like it didn’t allow better expression of the funk or the stone fruits a lot of pale sours have, it did smooth out the acidity well. Fine, but nothing I’d run out for again.
Nov 03, 2018A: Mildly hazy bright gold, with some additional chill haze. A finger's worth of white head with reasonable retention, and quite a bit of visible carbonation.
S: Lactic tart, lemony citric acid, lemongrass, and coriander. Cracker malts and mild white oak. A low but present Brettanomyces funk with a touch of pineapple. Some apricot-like stone fruit as well. Appealing and balanced, but as a result not blowing my socks off with the sour or the funk.
T: Lactic tart, and lemony sour citric acid – but while tart, isn’t overly acidic at all. I think the chamomile (though I wouldn’t have been able to call it that without the label information) smoothes the acidity out with a herbal floral note. Clean cracker malt body, light oaky tannic dryness in the mid-palate. A very mild dry Brett barnyard funk is low but present. More lemony citric acid with lingering lemongrass herbaceous flavor in the hang.
M: A fairly light body with good carbonation sensation. Low alcohol presence.
O: This was tasty and easy to drink with the chamomile. I really wasn’t sure if I was going to enjoy that addition, and while I felt like it didn’t allow better expression of the funk or the stone fruits a lot of pale sours have, it did smooth out the acidity well. Fine, but nothing I’d run out for again.
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