The relatively clear yellow beer has a puffy white head that does indeed remind me of champagne. It doesn't have nearly the points of nucleation that a sparkling wine or champagne would have, but this head is going to leave lacing of tiny little bubbles down the sides of the glass, and that makes up for a lot. The aroma is particularly funky with bread and dankness in nearly even measures, but the dank is winning. Do I want the dank to win? Probably not.First sip is definitely too much dank with bitterness in tow. Beer is supposed to be a relatively bitter beverage; in fact, some would argue that it is beer's most defining characteristic. But, this one appears to be taking it a little far without adding a whole bunch of flavor underneath. Instead, we have two forces that are pulling the tastebuds in two directions, but they're not opposites. The opposite would have more flavor - these are just forces of sensation. No, something needs to be done about this. Maybe gulping properly will solve the problem.
Tip-in is bitter flowers and dry soda bread with carbonation bringing a moderate sizzle across the mouth. The middle rises with a honey and the carbonation continues to swirl while the flowers and bitterness retreat to the outskirts of the mouth and attempt to regroup. The finish is the flowers and bitterness redoubling their efforts on a defenseless mouth before the musty, dank trail-off.
Bottom Line: I once read that amyloglucosidase should be used with caution. These guys did not use enough caution.
1.25/5
