ClubGonzo’s Moonlit Fields

Moonlit Fields by ClubGonzo, Dark Lager, 5% ABV, 21.4 IBU.

ClubGonzo's Moonlit Fields, batch no 34.

ClubGonzo’s Moonlit Fields, batch no 34.

The Moonlit Fields pours a slightly hazy deep copper body with an average-sized,  light tan, creamy head that laces the glass well.

The aroma isn’t strong, but it’s crisp, dry and pleasant, with notes of caramel, light floral hints and traces of citrus in the back.

The flavour is toasted, I get notes of caramel, gentle grass, floral hints and fruits, especially the finish has a nice crisp fruity feel. The taste is medium to light sweet with a light plus bitter finish. Overall a clean and crisp feeling.

The mouthfeel is ok, the beer is mid-bodied and has a soft to moderate carbonation.

Conclusion: A simple and quite ok beer that combines crispiness with a toasted feel.

Aroma:      5/10
Appearance: 4/5
Taste:      6/10
Palate:     3/5
Overall:    11/20
Ratebeer score: 2.9/5.0
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ClubGonzo’s Someone Else’s Wort

Someone Else’s Wort by ClubGonzo, Fermented Wort Beer, 3.8% ABV, 8 IBU.

This beer is probably not an attempt to brew a wonderful beer, but it’s the result of GlubGonzo’s what-happens-if… state-of-mind. He’s previously made a cider by fermenting cheap pasteurised apple juice, so I guess the next logical step is to ferment wort beer.

ClubGonzo's Someone Else's Wort, batch 37.

ClubGonzo’s Someone Else’s Wort, batch 37.

It pours a good-looking, crystal clear copper body with a big, creamy, fully lasting, off-white head. My glass is covered in beautiful lacing when the beer is gone.

To my utter surprise the aroma is quite pleasant! It’s very fruity and there are also some nice yeasty notes. Or maybe the fruity notes are caused by the yeast alone, because there is little hops added to this beer, I think? What kind of yeast has done the job here? It’s almost a bit Belgian? On the other hand, I’ve had lightly hopped beers that have been fermented with the good ol’ Safale US-05 that gave me the same Belgian associations. When there’s no hops that can overpower the yeast I’ve found the fruitiness that a plain ale yeast provides somewhat similar to a Belgian yeast/Saaz hops combo. Looking forward to hear the brewer’s comments! Anyway, I would never have guessed that this is fermented wort beer, I can’t find any traces of wort whatsoever.

The taste is quite sweet, yet the finish is pretty dry. There is very little bitterness. Fruity flavour with hints of banana, again without wort beer notes. I had planned not to take this beer seriously at all, but I must admit that I don’t find this crazy experiment bad at all.

The mouthfeel isn’t all that pleasant, it’s a bit watery and doesn’t feel quite right. The body isn’t as light as I had expected, and since the taste has some sweetness I guess the yeast could have managed to remove this brew even further from it’s sweet wort origin if that was the brewer’s intention. The carbonation is lively.

Conclusion: This is crazy. You can spend hours upon hours to brew a beer that ends up pretty lousy, and then Someone Else’s Wort demonstrates that it’s actually possible to brew a drinkable beer by simply adding yeast to wort beer? What an insane world. Stop messing with my head, ClubGonzo.

Aroma:      6/10
Appearance: 4/5
Taste:      6/10
Palate:     2/5
Overall:    10/20
Ratebeer score: 2.8/5.0

ClubGonzo’s Koffikoffi

Koffikoffi by ClubGonzo, Stout, 7.4% ABV, 60 IBU.

Many of my favourite beers are coffee infused stouts, so let’s try ClubGonzo’s take on this demanding beer style.

ClubGonzo's Koffikoffi, Batch no. 14. Coffee coffee coffee indeed.

ClubGonzo’s Koffikoffi, Batch no. 14. Coffee coffee indeed.

It pours a black body with a small, frothy, medium brown head that quickly collapses into a film with some bubbles floating on top. However, when swirling the beer a thin layer is easily formed. I’m a sucker for black beers, so I won’t let a short-lived head ruin the appearance score. And the head leaves plenty of lacing on my glass, and that’s something I really appreciate.

The aroma is strong and dark roasted with massive coffee notes. ClubGonzo isn’t exactly going for subtle coffee hints here! There are some fruity hints in the back, but this one is definitely totally dominated by coffee. I’m a coffee addict, so I find the one-dimensionality pleasant and clean.

The flavours confirm my suspicions, here are lots, lots, lots & lots of coffee. There’s not room for much else than coffee, and even though I find it very tasty, I don’t think it would have hurt to go a little easier on the espresso. The taste is light to moderate sweet, but it’s hard to quantify the sweetness due to the prominent dryness that sets in mid-palate. I’m not sure what’s causing the dry feeling, is it just the coffee, or are there chalky yeast in my glass? The long, dry, dark roasted coffee finish has a good amount of bitterness. The carbonation of this medium bodied beer is moderate to soft.

Conclusion: a nice coffee stout, although a bit less coffee and dryness might have made it even better.

Aroma:      7/10
Appearance: 4/5
Taste:      7/10
Palate:     3/5
Overall:    13/20
Ratebeer score: 3.4/5.0

ClubGonzo & Bjarte + Charlotte’s Psycho Saison

Psycho Saison by ClubGonzo & Bjarte + Charlotte, Saison, Spice/Herb/Vegetable , 6.6% ABV, 28.2 IBU.

The summer of 2012 I started homebrewing (and I kind of stopped then as well, but I’ll start up again soon, I promise). Back then I really wanted to put rhubarb from my garden into a brew, and I assumed that a saison would be the most fitting style. However, all I had in my fermentors at that time where IPAs, so I made the Rabarbrapapa, an IPA with rhubarb and honey. IMHO it was a successful brew, and it made me certain that rhubarb is a good ting to add a beer. And then comes ClubGonzo with friends, and they’ve actually made the beer I wanted to brew: a saison with rhubarb (and sea buckthorn, just to be extra fancy). Cool!

ClubGonzo & Bjarte + Charlotte's Psycho Saison, Contract brew no. 3 - Solo batch no. 21.

ClubGonzo & Bjarte + Charlotte’s Psycho Saison, Contract brew no. 3 – Solo batch no. 21.

It pours an opaque, orange to whitish body with an average white head that reduces quickly in size. It ends up as a fully covering film, with some lacing left on the glass.

The flavours are strong, with obvious tart and acidic notes from the rhubarb. Also quite fruity, but I have no idea what sea buckthorn tastes like, so I don’t know if any of the fruity notes in this beer are caused by these berries. I also get lemon,  hints of alcohol and traces of honey. The finish is dry. Some sweetness initially, but the acidity soon takes over. It’s hard to say if there is any bitterness blended into the mix, or if the bite on my tongue is all due to the acid. This one might be a bit too acidic for my taste, but while I drink it grows on me. All in all a very, very, very crisp, tart and acidic feel.

The mouthfeel is a bit dull, at least when the beer warms up. It seems like the carbonation is very short-lived when the beer enters my mouth. Strange.  Still, when the beer is fridge cold is feels quite ok.

Overall: a fun experiment and a tasty brew, but the acidity decreases the drinkability slightly. Maybe a bit too generous with the rhubarb? 

Aroma:      6/10
Appearance: 3/5
Taste:      6/10
Palate:     3/5
Overall:    12/20
Ratebeer score: 3.0/5.0