Drunk Pear Barrel Aged 12M
Rafeira Cerveja Artesanal, Lda.
- From:
- Rafeira Cerveja Artesanal, Lda.
- Portugal
- Style:
- Fruit and Field Beer
- ABV:
- 10%
- Score:
- +9 ratings needed
- Avg:
- 4.15 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Nov 29, 2024
- Added:
- Nov 29, 2024
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by NeroFiddled from Pennsylvania
4.15/5 rDev 0%
look: 3.75 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4
4.15/5 rDev 0%
look: 3.75 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4
Rafeira Cerveja Artesanal, Lda. "Drunk Pear Barrel Aged 12M"
33 cl brown glass bottle coded "L:3362 Val:01/26". Sampled on 29 November 2024
Look: Hazy dark amber / copper in color beneath a short head of off-white foam. Limited head retention and lacing is to be expected of a strong and sour beer.
Smell: Intense with malt, caramel, fruit, and brettanomyces.
Taste: The taste follows the aroma with malt, caramel, fruit (apple, pear, apricot, dried fig, black raisin), and leathery, mineralish, and soft "barnyard" notes from Brettanomyces. It's mildly bitter and yet mostly dry in the finish with some dried fig lingering.
Feel: Medium bodied and gently crisp.
Overall: Fantastic! The base beer is intensely amplified by the Brettanomyces and oak from barrel aging taking it to a much higher level.
Review #9,114
Nov 29, 202433 cl brown glass bottle coded "L:3362 Val:01/26". Sampled on 29 November 2024
Look: Hazy dark amber / copper in color beneath a short head of off-white foam. Limited head retention and lacing is to be expected of a strong and sour beer.
Smell: Intense with malt, caramel, fruit, and brettanomyces.
Taste: The taste follows the aroma with malt, caramel, fruit (apple, pear, apricot, dried fig, black raisin), and leathery, mineralish, and soft "barnyard" notes from Brettanomyces. It's mildly bitter and yet mostly dry in the finish with some dried fig lingering.
Feel: Medium bodied and gently crisp.
Overall: Fantastic! The base beer is intensely amplified by the Brettanomyces and oak from barrel aging taking it to a much higher level.
Review #9,114
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