APPEARANCE / THE POUR:
Pours an extreme rocky, whipped “egg white” dense head (reminds me of Duvel). The brewer wants you to pour it into the glass slowly; at a pace to have a 3-4 finger head on it, but not to disturb the yeast at the bottom of the bottle. He would like for you to save the yeast in a shot glass. I failed miserably at this, I poured it too quickly and got the yeast in my glass… Oh well, I like yeast sediment in my beers anyway. With the yeast, it is a murky golden color. Beautiful Brussels lace on the sides of the glass as the head collapses.
AROMA / BOUQUET:
The hop / yeast balance is very complex; it almost has a Champagne bouquet. Sweet pear, fresh baked bread, the esters in this beer are beautiful.
Sherry dryness, creamy, pears, almost a “Poire Williams” character. Note: the head retention stays throughout the entire drinking time- a great sign of a high quality beer.
MOUTHFEEL / PALATE:
The dryness of this beer assaults the olfactory senses; the hop /malt / yeast balance hit the entire mouth, and the bitterness lingers on the back of the tongue.
FOOD PAIRING SUGGESTIONS:
Enjoy as a “seesion” beer, with soft cheeses / water crackers / calamata olive tapenade, or as the brewer himself mentions, with pickles and sea salt chips.
Highly complex beer, excellent > to world class. Seek this one out.