Wop31's Brews

[k4df4l]

Mild
Two bottles sent.
Sample 1 had a low spot on carb, nice bubble skim on the surface.
Sample 2 had a little bit more carbonation and a 1/4 head of loose bubbles.

Appearance: deep dark body with some dark brown highlights. Both beers had a very nice foam appearance with an off-white/tan skim after a few moments.

Aroma: Straight up brit ale goodness...that dusty malty aroma with very restrained fruity esters.

Flavor: Malt driven with a nice distinct chocolate malt & molasses flavor right up front. Slightly roasty into the end with dry finish that lingers for a few moments.

Body: moderately light/moderate with appropriate carbonation for the style

Overall: As the beer came to temp, it really took on a nice mouthfeel and flavor. The dry finish keeps you coming back into the glass for another swig. This one definitely captures the light porter aspect of the dark mild style and emphasizes the molasses and roasty side of that flavor profile. Perhaps due to yeast used, chocolate malt or water composition, this seemed a touch more roasty than I recall the version that I brewed but either way, a mighty nice sessionable brew that was enjoyed thoroughly.

[k4df4l]

Flanders Red v1.0

Appearance: very low apparent carbonation with only few bubbles that quickly disappeared. Color is more moderately dark copper/orange.

Aroma: Killer...massive goodness! Nice sharp acidic aroma with loads of juicy fruit, dark cherry & currents. I spent significant time just soaking in the depth of the aromas kicking out of my tulip glass.

Flavor: The aroma profile really raised my expectations of the flavor and unfortunately, it didn't hit the right notes for me. Immediately I get a husky grainy flavor that gets washed over with a minerally sourness. The sour element moves into the finish and takes on a grapefruit pith essence, finishes a bit flat.

Mouthfeel: Very little carb, almost still. The body is on the moderately thin side.

Overall: Spectacular aromas....world fucking class actually. That's exactly what I wanted in the glass; that complex sweet fruit/cherry/current balanced by the sharp acidic sour flavors. Do you know that intense sweet/sour thing that balsamic vinegar usually has? This beer would have killed with a bit of that on the flavor with some more sweet fruity notes and a cleaner sour aspect.

[k4df4l]

Flanders Red V2.0

Appearance: Now we're talking...deeper red body with some wispy bubbles on the surface

Aroma: Earthy with some moderate fruit aromas. Soft cherry lifesaver acidic sourness. When the glass really warmed, it took on a surprising fresh cut cedar aroma. Very interesting and inviting.

Flavor: Much better balance between the sweet and sour aspects than FR1. There's a light minerally quality to the sourness but not enough to detract from the beer. Moderate/moderately light fruit flavors that complement the sourness. Very nice.

Mouthfeel: Moderate with light carbonation. The extra carbonation gave this beer a nice lush aspect that FR1 lacked and really adds to the enjoyment of the beer.

Overall: This beer really displays a balance between the sweet fruity aspects of the flavor and the tart/sour elements. I'd really like to see how this develops with a bit of age on it; I'd suspect it might gain some very interesting complexity.

[PseudoChef]

MILD

Aroma: Quite restrained. Some caramel in the background. Expect a little of roast that isn't quite there. Some toasted notes in the background as well. Mild banana phenolic.

Appearance: Smally, wispy head. Dark brown. Everything to style.

Flavor: Nice toasty and malty flavors coming through in the taste. Maybe just needed to warm up a hint. The toast/caramel/malt flavors really play nice together in this. Well done. Trying to taste the banana that I picked up in the aroma, but it's not here in flavor.

Mouthfeel: Good carbonation for the style (nice and low), great attenuation, and easy drinking. Spot on here.

Overall: A nice mild. Easy drinking and well balanced. Just a hint of that off-aroma is a tad off putting, but nothing major. I'll enjoy my second bottle.

Thanks, Rob.

[WOP31]

Hmmm? Let me know if that was in the second bottle as well PC, I haven't pulled a beer off that keg in like two weeks now. I would hate to think it is taking on some kind of off flavors. Hopefully it was just that one bottle.

Thanks Fella's, keep them coming for those of you who still have beers to try out.

[PseudoChef]

It was super minor. If I wasn't drinking with a critique in mind, probably would never have caught it.

[PseudoChef]

888 - Russian Imperial Stout - You gave this to me back in September, it's been kept well in my fridge ever since and since I just went outside in 28 degree weather in a short sleeve shirt and flip flops to weigh grain, I needed something to warm me up.

Aroma: Black licorice and molasses. Some special B in there as well - some rich caramel sweetness permeates. No hop aroma or yeast esters present.

Appearance: It's fucking black. Small head, minimal carb.

Flavor: Sweet roast - if that makes any sense. Good balance, but a little on the sweeter side. Lots of Special B, which isn't my personal thing, but not out of style. However, I still enjoy this because there's other stuff going on like the roasty aftertaste and the overall mouthfeel...

Mouthfeel: ...which is almost spot on. Creamy as it warms, but a little low on the carbonation. Could use a hair more.

Overall: Excellent. A little on the sweeter side, but I've had plenty of RIS like this. Ten Fidy comes to mind. Would be great on oak.

[WOP31]

Holy shit, I can't believe you still had that. I think I have like one 12oz and 2 deuces left. Glad to hear that it has held up somewhat. Special B huh, I will have to check the recipe on that one, I think it had like 8 different grains in it though, so I am not sure what ended up in there.

[Evan!]

Sorry these are so late...I drank them and took notes, but just needed to post them...

Mild

Pour/Aesthetic: Normal-to-low hiss/carbonation. A clear (as clear as can be with this dark a beer) coppery brown color, with a pretty white head and small tight bubbles...which lasted not that long, but long enough to lace just a bit.

Aroma: Chill, very British, very aristocratic with no rough edges. Notes of biscuit dough, caramel, chocolate, coffee and dried fruit. A few estery notes floating around in there too. No hop aroma. Very full nose, not lacking in punch.

Mouthfeel/Palate: Starts off with big roasty notes, slightly-burnt-toast, and bittersweet chocolate. Wonderfully full-bodied without being sweet...like a good beef/venison stew made with dates...which would pair wonderfully with this, actually. Plenty of perception of malty sweetness, but it's not "sweet" on the palate whatsoever...lots of melanoidin/toast going on on the finish too.

Proximity to Style: Closer than I got!

Overall Impression: Better than mine. I'm no expert on Mild, as there are so few commercial examples out there, but mine ended up a touch too dry for my taste...needed more crystal malts I guess...but this really is what I was shooting for and what I would think a good mild should strive to be. No flaws to speak of. It's not a "holy shit this beer is the most amazing thing ever", but then, I don't think a mild can ever really be that kind of beer. Well done, old man.

Score: 38/50

[Evan!]

Flanders Red #1

Pour/Aesthetic: Almost no hiss, and very low-to-nonexistent carbonation. Appearance is a murky reddish brown with no head.

Aroma: Old, dried fruit aromas, a ton of mustiness, and the unmistakable smell of excess oxidation smacks you right in the nose here. No hop aroma. Not much complexity. Oxidation/mustiness has taken over.

Mouthfeel/Palate: Same here as in the nose. There's a touch, just a touch, of sourness, but it's fleeting. Not a ton going on here besides the oxidation and mustiness. Maybe a little bit of sour cherry and horse blanket funk, but the lack of carbonation doesn't really help things.

Proximity to Style: I've had some reeeeally old sour belgians that took on this character, but I wouldn't say that that's the style.

Overall Impression: I don't know what you could have done that would have oxidized this beer this quickly. It seems like it's 10 years old, but I know it's not. I finished the glass, but I gotta be honest (because that's the only way to roll): it was not pleasant. I'd like to know what your procedures were on this from start to finish...maybe diagnose it.

Score: flawed