The beer is supposed to be hazy, but it really isn't that hazy. It's got floating bits of white stuff, but they are big chunks rather than a thick fog. It doesn't dampen the rich gold color of the beer, and it certainly doesn't take away from the white head of big bubbles (although it flew away so fast that I didn't get a picture of it). The aroma is yeast, sweet malt, light flowers, and a hint of fruits.First sip is a giant hit of what the hell did I just taste? It wasn't good. It was a little tart, a little sour, apricots, and soul-crushing ennui. I will admit that I should probably do my homework and recognize more than the three or four kinds of hops that I can, but these wai-ti hops appear to be adding a dazzle of unpleasant.
Tip-in is tart - like lemon tart with a bread malt barely peeking through and a carbonation tingle around the edges. The middle stretches into a very well balanced bread, apricot, yeast, and flowers; this is generally smooth and pretty decent. Then, the finish brings a tartness with a sour and the flowers speak up before a bitter funk trails off.
Bottom Line: Where in the wide world did they get people to agree that this should be canned?
0.75/5
