Reinaert Flemish Wild Ale

Belgium
Reinaert
Judges Ratings 
1 Review
86
Aroma:
21 / 24
Flavor:
36 / 40
Appearance:
4 / 6
Mouthfeel:
8 / 10
Overall Impression:
17 / 20
Description 

Fermented three times with two different yeasts, including a strain of brettanomyces - the "wild yeast" of lambic brewing. Pale golden color with an enormous rocky white head. Brett and spicy aromatic notes, with a malty- juicy note on the palate. Finishes with Brett and dry hop notes. 

Profile

ABV: 
9.0%
IBUs: 
33
Judges Review 
Nelson Crowle's picture
Judges Rating:
86
Aroma:
21 / 24
Appearance:
4 / 6
Flavor:
36 / 40
Mouthfeel:
8 / 10
Overall Impression:
17 / 20

It's hard to pour a glass of this beer -- a very big ivory-colored poofy head appears after pouring and a fairly big 'pffft' sound is heard when opened. The initial aromas are of freshly baked bread, earthy, a slight note of apricot, with wet hay and other funky notes -- very Brett-like -- like the Bruxellensis strain. The beer is very hazy gold, and the tiny-bubbled head sticks around for a long time, leaving behind a little Belgian lace. Although the aroma is a bit more subdued, the flavor brings out all the earthy and barnyard funk, along with a slight dirty-socks note, horse blanket, a bit of apple skin and a somewhat sulfury bready finish that is tart, fairly acidic and very dry. This beer features a medium-low body with high carbonation, a medium level of clean ethanol warmth, and (surprisingly) a somewhat creamy mouthfeel. This is not a beer for everyone -- it's got the Brett funk that is usually an acquired taste. The extreme dryness and funky character would pair very nicely with strong Bleu cheese and apricot preserves on crostini bread crusts. Also, try it with a well-marbled steak like a ribeye -- the beer will cleanse the fatty meat yumminess after each bite.

Brewery Introduction

The “proef” brewery is specifically equipped for the development and production of beers for third parties.

We brew on a relatively small scale: most often between 10 and 140 hectoliters per order. Our customers include beer architects (who most often contribute their own recipe), start-... Read More

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