Russet
Wilderness Brewing
- From:
- Wilderness Brewing
- New Zealand
- Style:
- Flanders Red Ale
- ABV:
- 8%
- Score:
- +9 ratings needed
- Avg:
- 3.95 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Feb 11, 2023
- Added:
- Feb 11, 2023
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by Jugs_McGhee from Texas
3.95/5 rDev 0%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.75 | overall: 4
3.95/5 rDev 0%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.75 | overall: 4
$21 NZD per 500ml bottle to drink in at Punky Brewster, Christchurch.
8.0% ABV. Brewed with all local Canterbury malts. Aged in ex Pinot Noir barrels inoculated with two different mixed ferment cultures, then aged 18 months. Blended from three select barrels.
"Pinot Barrel Flemish Red." "Bottled 16/4/2022." Best before: 16/4/2027.
Served chilled into a teku.
Taste: A bit shallow for a Flanders red, actually, with a relatively brief flavour duration and not many deep flavours.
Still, it's balanced and complex, with lovely flavours of acetic acid, acetobacter, backgrounded yet bold red wine, faint oak with a kiss of vanillin, red apple skin, cherry, and raspberry.
Not overly oaky. Has a subtle amber malt backbone that bends to the whims of the bacteria.
Nice amount of welcome tannins. Matured fruit. The red wine brings a scintilla of jammy sweetness without going into overly sweet territory; it's like a nice dry red wine.
Not too vinegary. Well attenuated. The acetic acid level and general smacky acidity accentuates the bacterial flavour. Moderately sour...maybe a subjective 5-6 out of 10 in intensity. Hardly palate-stripping.
I wouldn't call it tart; it's got a rather dry sourness to it.
MOUTHFEEL: Medium-bodied, smooth, dry, unrefreshing, perfectly carbonated.
OVERALL: Bold Pinot Noir barrels give a Kiwi spin to this Flanders red/bruin blend, but its relative shallowness of flavour does hold it back from competing with its Belgian brewed counterparts. Not a top tier expression of the style per se - and a bit pricey relative to something like Rodenbach - but it's one of the better sours I've tried in New Zealand and I expect Wilderness may be one of the better breweries in the country, or at least one of the best doing barrel aged sours.
Kicking the sourness, bacterial flavour, and wine up a notch could only help. More jammy red wine flavour might work well.
B+ / VERY GOOD
Feb 11, 20238.0% ABV. Brewed with all local Canterbury malts. Aged in ex Pinot Noir barrels inoculated with two different mixed ferment cultures, then aged 18 months. Blended from three select barrels.
"Pinot Barrel Flemish Red." "Bottled 16/4/2022." Best before: 16/4/2027.
Served chilled into a teku.
Taste: A bit shallow for a Flanders red, actually, with a relatively brief flavour duration and not many deep flavours.
Still, it's balanced and complex, with lovely flavours of acetic acid, acetobacter, backgrounded yet bold red wine, faint oak with a kiss of vanillin, red apple skin, cherry, and raspberry.
Not overly oaky. Has a subtle amber malt backbone that bends to the whims of the bacteria.
Nice amount of welcome tannins. Matured fruit. The red wine brings a scintilla of jammy sweetness without going into overly sweet territory; it's like a nice dry red wine.
Not too vinegary. Well attenuated. The acetic acid level and general smacky acidity accentuates the bacterial flavour. Moderately sour...maybe a subjective 5-6 out of 10 in intensity. Hardly palate-stripping.
I wouldn't call it tart; it's got a rather dry sourness to it.
MOUTHFEEL: Medium-bodied, smooth, dry, unrefreshing, perfectly carbonated.
OVERALL: Bold Pinot Noir barrels give a Kiwi spin to this Flanders red/bruin blend, but its relative shallowness of flavour does hold it back from competing with its Belgian brewed counterparts. Not a top tier expression of the style per se - and a bit pricey relative to something like Rodenbach - but it's one of the better sours I've tried in New Zealand and I expect Wilderness may be one of the better breweries in the country, or at least one of the best doing barrel aged sours.
Kicking the sourness, bacterial flavour, and wine up a notch could only help. More jammy red wine flavour might work well.
B+ / VERY GOOD
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