ClubGonzo’s Mango Unchained

Mango Unchained by ClubGonzo, Mead/Melomel, 14% ABV.

This mead is brewed with mango. I like mango. I like mead?

Mango Unchained, mead batch no. 15.

Mango Unchained, mead batch no. 15.

Bird's view of this good-looking mead.

Bird’s-eye view of this good-looking mead.

In the glass it looks crystal clear and has a lovely golden colour.

The aroma might be a bit fruity, but I don’t get any mango associations whatsoever. This actually reminds a bit of ClubGonzo’s Banana Split mead, it has some of the same strange, undefinable and dry vegetal notes. The honey notes are in there somewhere.

The honey is more present in the strong flavour, and the vegetal notes are more subdued. The fruitiness is quite pleasant, but again I find it very hard to discover any tropical fruits, let alone mango. It has a sweet taste, but not sugary sweet. The alcohol is well integrated.

Conclusion: almost a decent brew, but mangos are probably more fitting in an IPA than in a mead.



Aroma:      5/10
Appearance: 4/5
Taste:      6/10
Palate:     4/5
Overall:    10/20
Ratebeer score: 2.9/5.0

ClubGonzo’s (Spontaneous) Bramley’s Seedling 2013

(Spontaneous) Bramley’s Seedling 2013 by ClubGonzo, Cider, 5.5/5.4% ABV.

Cider Batches 18 and 19.

Cider Batches 18 and 19.

ClubGonzo made quite a few batches of cider from the 2013 crop of apples from Spildegarden in Øystese. Some of the ciders were fermented with a regular off-the shelf yeast strain, while others were left to their own devices and did the sugar-to-alcohol-and-carbondioxid-thingy all by themselves. This test is a comparison of two 2013 batches of ciders made from Bramley’s Seedling, one regular and one spontaneously fermented.

In the glass the two ciders look quite similar, the spontaneously fermented version has a tad darker amber colour and it looks more carbonated.

The aroma of the regular cider is strong, sweet and pleasant. I get lots of clean notes of succulent apples. The other cider has a less fresh aroma, the apples are not as crisp and there are also some faint hints of band-aid and glue (just to use another word than my regular “solvent”).

Regular Bramley's Seedling to the left, Spontaneous Bramley's Seedling to the right.

Regular Bramley’s Seedling to the left, Spontaneous Bramley’s Seedling to the right.

The flavour of the regular cider is less strong than expected, and it’s not as clean and full of sun-ripe apples as the aroma. There are also some vague off-flavours, which I of course, as always, elegantly classify as solventy. However, this is not a flawed cider, it’s drinkable and refreshing. It’s moderately carbonated and has a very dry texture.

The solvent is far more intrusive when it comes to the spontaneously fermented batch, especially in the bone dry finish. It’s not completely ruined, though, I’ve had others that were far worse, but this brew is not something I’ll spend my daily alcohol quota on.

Conclusion: Neither ciders are very successful, but the one fermented with regular yeast is the best one. The spontaneously fermented cider has more off-aromas and off-flavours, without being undrinkable. 

Bramley’s Seedling 2013:

Aroma:      7/10
Appearance: 4/5
Taste:      6/10
Palate:     4/5
Overall:    10/20
Ratebeer score: 3.1/5.0

Spontaneous Bramley’s Seedling 2013:

Aroma:      6/10
Appearance: 4/5
Taste:      5/10
Palate:     3/5
Overall:    8/20
Ratebeer score: 2.6/5.0