Profiled by Ken Carman for the Professor
19 colonies of BEES, not colonial America.
Pours with a slight bubble head: rock, that goes away fast. Color: gold with great clarity. On the mead scale White, 55, 30mm.
They told me at The Filling Station this was “Sweet.” This is closing in at almost medium. Slight carbonation, so it still qualifies as a still. Aroma is Orange Blossom-ish with some Wildflower floral.
Mouthfeel: full body with a harsh top of the roof of the mouth sense… tannin-like. And this is where it falls in the flavor too. There’s a harsh, abrasive taste that I would guess is a higher alcohol. Don’t get me wrong, it’s not “alcoholic” for a mead, just the wrong type of alcohol. Usually that means a yeast/fermentation problem, perhaps fermented too warm. There’s also a carbonic sense from the carbonation that’s a bit off putting. While the tannin-like comment indicates some fruit addition, it’s more likely it’s a combination of the carbonic sense and higher alcohol that drives it into edge of undrinkable, and just a hint problematic.
There’s also an alternate explanation here… too little alcohol can cause harshness and astringency. Either way I believe this is alcohol related. And it’s a balance thing.
11 at Rate Beer, 3 for style. 78 at Beer Advocate.
Just barely a 3. And I only did that because there’s good there that’s, unfortunately, out of balance with the problems.
