750 mL capped bottled.
Pour is a seriously hazed, butterscotch orange color with a persistent, thin film that sits atop the beer with some scant but pleasing lace.
The nose has quite a lot of ethanoic acid and is sinus clearing.
The tastes are very acidic – at least at first. It is difficult to know where this is coming from. Is it the Guava? Is it some kind of Brett infusion? Is it just a function of a farmhouse/Saison brew? The longer the beer drinks, it seems more likely that the fruit is the culprit, but nevertheless the pure acid lingers and cut across the finish as well.
There is a fine, light carbonation that breaks over the tongue and leas to a pretty nice, smooth, silky mouthfeel. I really don’t detect much Belgian influence or yeast, nor do I get any significant fruit that cuts into the acid.
As in the case with this type of beer in general, the beer does get slightly less aggressive down the bottle, but there is no doubt that it still feels extremely acid based and vinegar like.
It’s not an especially sour beer as such, nor is it the most tart beer that I can recall drinking, but it IS vinegar-like and it doesn’t let up much.
All in all a very interesting brew, but not one I’m likely to go back to.A little too acidic for me without bringing the tartness or the edge of a Gueuze.