Barrel Aged Black Friars With Brett
Paddock Wood Brewing Co.
- From:
- Paddock Wood Brewing Co.
- Saskatchewan, Canada
- Style:
- American Porter
- ABV:
- 7.5%
- Score:
- +8 ratings needed
- Avg:
- 3.77 | pDev: 0.8%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Apr 23, 2018
- Added:
- Jul 19, 2013
- Wants:
- 0
- Gots:
- 0
NO SCORE
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No description / notes.
Recent ratings and reviews.
Reviewed by biboergosum from Canada (AB)
3.74/5 rDev -0.8%
look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
3.74/5 rDev -0.8%
look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
12oz glass at the PW tap takeover at Beer Revolution. Barrel-aged with Brettanomyces.
This beer appears a muddled dark bronzed amber hue, with one finger of faintly foamy, kind of wispy off-white head, which leaves but a few specks of remote islet lace around the glass as things slowly ebb away.
It smells of musty, sharply metallic yeast, acrid, shaved-woof barrel notes, nutty caramel malt, a mild orchard fruitiness, and a soft leafy, earthy hoppiness. The taste is thankfully more malty up front, with a sort of medicinal dark fruitiness, and some candy-bar caramel/toffee essence, all while the astringently funky esters hover and tsk as you might expect. A bit of whisky-soaked wooden stave graininess flits about around the edges.
The carbonation is lightly rendered, and just a tad frizzy, the body a decent medium weight, and haltingly smooth. It finishes off-dry, the caramel malt and enlivened vanilla barrel-borne notes facing a reduced sour yeast and bacterial infection character.
Once again with this brewer, as with many others, an already outstanding offering is turfed by the barrel treatment process, and to a lesser degree, the Brett - everything is thinned out to a certain measure, adding little to the overall enjoyable nature herein. Nice to see experimentation at hand, but hardly something I'd endeavour to drink again.
Jul 19, 2013This beer appears a muddled dark bronzed amber hue, with one finger of faintly foamy, kind of wispy off-white head, which leaves but a few specks of remote islet lace around the glass as things slowly ebb away.
It smells of musty, sharply metallic yeast, acrid, shaved-woof barrel notes, nutty caramel malt, a mild orchard fruitiness, and a soft leafy, earthy hoppiness. The taste is thankfully more malty up front, with a sort of medicinal dark fruitiness, and some candy-bar caramel/toffee essence, all while the astringently funky esters hover and tsk as you might expect. A bit of whisky-soaked wooden stave graininess flits about around the edges.
The carbonation is lightly rendered, and just a tad frizzy, the body a decent medium weight, and haltingly smooth. It finishes off-dry, the caramel malt and enlivened vanilla barrel-borne notes facing a reduced sour yeast and bacterial infection character.
Once again with this brewer, as with many others, an already outstanding offering is turfed by the barrel treatment process, and to a lesser degree, the Brett - everything is thinned out to a certain measure, adding little to the overall enjoyable nature herein. Nice to see experimentation at hand, but hardly something I'd endeavour to drink again.
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