Just like you, but different
Behemoth – A Single Plum Floating In Bourbon Served In A Man’s Hat, possibly the beer with the longest name that I’ve ever seen. Would that the name be like the beer, who knows.
If I was to pick, plums would be the word for the aroma when you open the can.
I really wasn’t then expecting to see such a pale beer pour from the can. It’s like orange but not, like golden but not, and yet not either of these.
The aroma is a mustiness, which is normal, and I expected.
What you are not expecting is what happens next.
I don’t know if I’m impressed or let down by not having a sour note. What I got was a mouthfeel that was like some otherworld experience.
There’s a cross between something like a cider, a champagne, a yeasty Wheat beer, It would be hard to ping down. What it might not be is a sour.
It’s absolutely a beer that is lovely to drink in large sups, it has a lovely sweetness and there is a hint that there is a fruit note (please be plum) that moves along, but it isn’t obvious.
I am stumped by this. I really don’t know how to direct this, and I could with critique of how this isn’t this or this isn’t that, or blah blah blah. But what it is, what it is, is um, well I don’t know what it is. It’s not like a beer.
Then perhaps I should just stop and say that this is party beer.
The Pdubyah-o-meter rates this as 9 on the arbitrary number scale. There’s no reason not to try this beer, you should feel free to measure it against local beers or similar beers to decide if it is your thing.
Music: The Veils – Total Depravity — not because it is new, but because it is good.
Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.Philip himself.
What on earth is up with this name?
Well we made a plum sour and decided that the addition of bourbon staves would make a cocktail sour worthy of your favourite speak easy.
Don’t drink too many though or you may be said to break up the band.Churly
The “Flavored Wild Beer” and the “Flavored Sour Beer” are catch-all styles for any beer with a clear flavoring element and where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. It also features an harmonious marriage of the additive and beer, but still recognizable as a beer. The additive character should be evident but in balance with the beer. (For example: fruits, spices, herbs, vegetables, coffee, honey, chocolate, maple sirup, chilies, nuts, vanilla, liquor – BUT not including Smoked malt or barrel-aging element resulting from the brewing process). The “Traditional Wild / Sour Beers” are often the result of a Mixed-Fermentation Blend of beers aged in barrels and tend to have a complex funky taste acquired from the microbial flora. Wood or barrel aging is very common in this type of beers, but not required. The “Kettle Sour Beers” or “Quick Soured Beers” are generally soured using a Kettle Souring technique in a stainless steel mash tun and have a tartness taste similar of an unsweetened yogurt. This style also includes beers described as “Smoothie Sour” or “Milkshake Sour”, a kettle-sour beer which use unfermented whole fruit purée, and often lactose and fruit pectines, to achieve a beer with smoothie-like consistency.