Pours cloudy with lots of small floating particles. Foam is really non-existent, so no retention or lacing either.
Aroma is interesting and complex. Caramel sweetness seems to underlie a huge amount of cherries, some brett, a nice but not over whelming tartness, oak, vanilla, and bourbon. A smorgasbord for the nose.
The taste follows the complexities found by the nose. Cherry comes through the biggest of the tastes up front, masking caramel sweetness. Other flavors join in the middle and end leaving a tart, oak, and bourbon finish.
Body is thick with minimal carbonation. Dries the palate from the first sip.
I haven't a ton of wild ales but this one, at least from memory, is up there as one of the best I have ever had. The tartness is subtle instead of destroying the palate it accents the other complexities of the beer. This is really well done. Enjoy!
A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with.
"Well ya see, Norm, it's like this... A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers." - Cliff Clavin, of Cheers