previous review. The previous review was the dry hopped 100% Brett-C session beer. This review is that same beer aged on rhubarb for 2 weeks.
Appearance: Clear, pale yellow with a huge head
about three fingers thick. This time I upped the carbonation and it
shows. I was actually surprised that there was no color picked up from
Aroma: The aroma is similar to the other version,
pineapple, guava, a hint of green apples and funk. I don’t really think
you can smell the rhubarb, some people say they can, but I’m not sure if
they would be able to if I didn’t tell them there was rhubarb in it.
Taste: Definitely tart. This is what I was hoping
would happen. The beer is tart and a little funky with a touch of
vegetable on the back end. I think the time on the rhubarb needs to be
shortened to avoid picking up a vegetable flavor.
Mouthfeel: The carbonation is higher and there is a
nice dry finish. I was surprised that with the low alcohol and dry
finish that the beer didn’t feel watery.
Overall: This is what I was hoping would happen when
I added the rhubarb. To me it was kind of a quick Berliner, obviously
it lacks the complexity that bacteria would provide. It does, however;
provide a quick alternative to souring that doesn’t involve bacteria or a
long wait. I would probably use this process in the future, only I
would rack off of the rhubarb earlier.