Real Wild Child
Boneface Brewing Company
- From:
- Boneface Brewing Company
- New Zealand
- Style:
- Wild Ale
- ABV:
- 7%
- Score:
- +9 ratings needed
- Avg:
- 3.25 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Mar 10, 2023
- Added:
- Mar 09, 2023
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by Jugs_McGhee from Texas
3.25/5 rDev 0%
look: 3.25 | smell: 3.25 | taste: 3.25 | feel: 3.25 | overall: 3.25
3.25/5 rDev 0%
look: 3.25 | smell: 3.25 | taste: 3.25 | feel: 3.25 | overall: 3.25
On-draught @ 16-Tun, Auckland, New Zealand.
7% ABV wild ale carbonated over 10 months. Brewed with Brettanomyces (presumably bruxellensis) and lactic acid producing bacteria (presumably lactobacillus).
Dry. Lemon. Funky (the "gym sock" descriptor I'm always reticent to employ might apply here) Brettanomyces wild yeast.
Not getting overt lactobacillus, to be honest. It's hardly a beer I'd call "sour" or even "tart" - just funky and mellow, particularly for its highish ABV. Lemony twang, a hint of pineapple, pale malt, biscuit, red apple skin.
Drinkable, but it doesn't bring the funkiness to really dazzle and the lack of bacterial flavour, oak/barrel flavour, microflora, etc. prevents it from earnest competition with its Belgian and American cohorts. Even just within New Zealand, breweries like Wilderness, Craftwork, and 8 Wired are doing this kind of beer better.
High C+ / ABOVE AVERAGE
Mar 10, 20237% ABV wild ale carbonated over 10 months. Brewed with Brettanomyces (presumably bruxellensis) and lactic acid producing bacteria (presumably lactobacillus).
Dry. Lemon. Funky (the "gym sock" descriptor I'm always reticent to employ might apply here) Brettanomyces wild yeast.
Not getting overt lactobacillus, to be honest. It's hardly a beer I'd call "sour" or even "tart" - just funky and mellow, particularly for its highish ABV. Lemony twang, a hint of pineapple, pale malt, biscuit, red apple skin.
Drinkable, but it doesn't bring the funkiness to really dazzle and the lack of bacterial flavour, oak/barrel flavour, microflora, etc. prevents it from earnest competition with its Belgian and American cohorts. Even just within New Zealand, breweries like Wilderness, Craftwork, and 8 Wired are doing this kind of beer better.
High C+ / ABOVE AVERAGE
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