Fremont Lamb: any recent tasting notes?

Hope someone here in PacNW has some advice, cuz I don't...

 

It's a lot better. I had one fresh and detected a really offputting coarse grainy crushed aspirin thing (review here). I had another one a couple months ago and I enjoyed it a lot more. I no longer regret buying multiple bottles.

 

I just opened one up this weekend thought it was tasting great. Felt the brett was coming through pretty good on this bottle. Wish I had more.

 

Great thread. I'd completely forgotten about the bottles I bought. Very curious to see where it's going.

 

I had heard that there was another batch of The Lamb in the works. Can't recall where I heard it though.

 

I'm still working on un-twisting the cage. Seriously though, I haven't tasted one lately, but two different people have told me it is showing really well over the last couple of weeks.

 

I remember the earlier discussion that this is maturing nicely well and was able to snag a couple more as a result. Was wondering what to have with dinner tonight. I just decided.

 

I'm going to open a bottle of this soon, so you all better be afraid for its rating life...

 

Review is up (spoiler alert: I was not a fan). The brettanomyces have certainly come to life - to the point I could smell cheddar cheese after the cork nearly woke up my sleeping 10 month old.

 

Wow dude, a whole lot of red on your ratings page.

 

I'm a ratebeer rater who ports things over to BA because I love the comparison (and -rdev). Don't be fooled, though. I generally like beers in the 3.7/3.8 range, for instance. It's just easier to give a beer a 7/10 to show that it's above average than it is to use a 3.5/5.0. (That and cultural norms being what they are over here, where every rating starts at 4.)

 

Yeah fair enough.

It seems like most people (I don't rate much) use the established score as a baseline for their own ratings. If somebody loves a beer they go +5% rdev and if they don't like it then it ends up at -5% rdev.

 

I just popped one and loved it. A lot more than the first time around. Sorry though. I'm not sophisticated enough to give it a formal rating. I just know what I like and don't like.

 

I popped one tonight due to this thread. It has improved, with some nice dry Brett and fruity apple/pear notes, but I still didn't love it.

 

Is the salicylic/Aspirin taste still present?

 

Hey, I learned a new word today! Thanks. Admittedly I don't have the most refined palate, but I thought it was mostly gone (see my post above).

 

I remember making salicylic acid in my high school AP chemistry class, so it always is the first thing I think when encountering the taste in beers.

I like The Lamb, but that unique flavor is what keeps me from loving it.