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Beer Tasting

Not a tasting log. Most beers I open go unrecorded; the ones here stood out, either because they were remarkable or because they pointed somewhere I want to go.

Opening a bottle is often where a culture journey starts. Tasting is when I decide whether the bugs inside are worth isolating and making my own, so each note ends with that decision:

Isolate? Meaning
candidate Worth isolating; dregs kept or a bottle set aside
maybe Interesting, but not yet; revisit with another bottle
pass Enjoyed or learned from, nothing to isolate (pasteurised, filtered, or not the character I am after)
started Isolation under way; links to the organism page in Cultures

Brewery and beer names identify the source only; notes describe what I tasted and found, nothing more (see the disclaimer).

Notes

Page Isolate? Summary Updated
Rooting Around started Pale, sessionable wild ale with balanced funk and very mild acidity: my first taste of the wild funk, and the source of WBC Brut Brett and Lactobacillus Painintheassus. 2026-09-23
Rosé de Gambrinus started Cantillon's raspberry lambic: subtle, with the raspberry present but not dominating, and very easy to drink. Source of the Cantillon Rosé de Gambrinus Brett. 2026-09-23
Shrinebuilder started Holy Goat's Brett-forward golden sour: the most tropical beer I have tried, and the source of Goaty Brett. 2026-09-22
Boon Oude Gueuze started Boon Oude Gueuze, Boon; source of Boon Brett and Boon Sacch. Placeholder, details to follow. 2026-09-21
Loop Gooseberry & Elderflower started Loop Gooseberry & Elderflower, Yonder; source of Loop Brett. Placeholder, details to follow. 2026-09-21
Saison Houblon started Saison Houblon, Burning Sky; source of BNSK Sacch. Placeholder, details to follow. 2026-09-21
Saison Provision started Saison Provision, Burning Sky; source of BNSK Brett. Placeholder, details to follow. 2026-09-21
Mills Pils pass Mixed-fermentation coolship lager from Mills Brewing, dry hopped; the dry-hop and wild character didn't gel for me. 2026-09-18