Finally, a beer that forced me to do research. The label talks so much about Brettanomyces yeast, to create the "Funkhouse Ale" taste, that I had to check it out. Turns out, it's what gives Ommegeddon that sour taste you see so prevalent in many Belgian ales, like Duchess de Bourgougne, Oud Bruin, and Liefman's. It has a lemony flavor from the wheat, and the sour bite from the yeast. So, now I know where that flavor comes from. Somehow, it makes it taste better when you know the scientific reason behind it. The same way that knowing why Budweiser tastes worse when knowing how much rice is used. I enjoyed this, and I think it would be good for warm summer evenings. Not a session ale, of course, but one to relax with at the end of a day on the back deck.
Reviewed: March 01, 2009