Bottled Taste – House & v2

About a month ago now, I pulled my last ‘house’ beer made about two years ago and the follow up v2 version. Again, in light of clarity and direction, I’ve taking the highlighter or more likely a red pen to my brews.
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h1

the nose: quite bright, fleeting funk and little else. suds are in then out, likely under-carbed.
the palate: lightly tart, more like “lemon,” much like citrus acid. It ‘becomes’ funky, more like much-to-ripe fruit; reminds me of the dank days of summer and forgetting to eat the fruit bought the week earlier and thought a pineapple was a good idea. A strange bitterness…? This may be unlikely due to its age, dryness masquerading as such? It could be its dryness coupled with the funk and acid confusing my taste buds. It’s flavors and very “clean” – which sounds silly for a wild brew, a wine term to fit: round is much more fitting. It’s wine-like, more so than h^2 . Very sharp as it warms and gives that high-acid top-of-stomach tickle.
the result: 7.5/10 – a decent first attempt, and I’d more than likely give it a lower score had it not been the no wistful beacon of “first focused wild brew”. It’s pulled it self through the mud though, cleaning up its stumbling flavors that made it a ‘only one’ level of attitude
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h2

the nose: more grapefruit-like than h^1, still bright. Much more funk forward, but still little else. Not sure what I’m looking for – malt, hops, or else is long gone taken by the critters and living creatures dumped into making it what it is – but something, anything to add depth
the palate:

  • slightly tart
  • mellow tartness and funk battle for attention on the palate, nicely complex
  • seemingly more dry, leaves palate wanting more, VERY dry
  • “thicker” mouthfeel which plays into a more ’round’ taste and drink; it’s difficult to define, very dry thick, and sour
  • heavy white head turns weak and flimsy overtime

the result: 8/10
hard to say which i liked more. Nostalgia plays it’s hand, so I’d have to pick house version one.
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blended

9/10
The rough edges of both are smoothed, made for a wonderful, nicely ‘quenching’ brew. Not more “simple” but less work for the tongue to decode, it was someone less ‘punching tart.’

what I’d change: Honestly, I’m not sure. I’d at least wait to drink the “last one” a bit longer, but now we know. I think the rye plays a slow meandering spice that floats away over time which I’d add more of. I likely also would bottle early and then allow them to age in bottles due to too much O2 – too tart? A part of me likes the ‘rough around the edges’ form of their early days, something about it’s beastly nature made it interesting, hard, intriguing – and something I couldn’t get in the store.

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