Appearance: Brilliant
honey color, with a fizzy white cap.
Relatively large, soapy bubbles.
There is a thin layer of debris on the bottom of the bottle, but a
conscious pour kept that out of my glass (4/5).
Aroma: Sigh… another
oxidized beer. That really is the
handicap of this style; it just doesn’t live very long. Anyway, beyond the oxidation I get a little
dark bread and some floral hops (2.5/5).
Taste: The flavor has
been impacted less by the oxidation than the aroma was. It’s a very delicate beer. No flavor really stands out and demands my attention. I get some slightly sweet apple flavor, which
is followed by mild hop bitterness after the beer has left my palette. Despite the oxidation, it tastes very clean
(3.25/5).
Mouthfeel: Medium
body, medium-to-high carbonation (3.5/5).
Overall: This is a
very nice, easy drinking beer. Of all of
the oxidized beers I’ve had throughout this project, I would probably be most
interested in trying this one again if it was guaranteed to be fresh. I get the idea that it might be really good
right out of the brewery. But, as it
stands here in my glass, I am only moderately impressed. It may also be worth noting that Omnipollo’s
website informs us that Leon is
“assertively hopped” and “fermented dry with champagne yeast”. I guess “assertive” hopping is a matter of
perspective. Also, I’m not sure if they
mean that it was fermented exclusively with champagne yeast, or finished with
it, but either way I did not pick up on this unusual addition (3.25/5).
-Matt
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