After a week to the day in the bottles, I decided that it was worth taking a taste. So I chilled one down (though not to cold... I wasn't that patient... just being honest...), and poured it out.
I was excited to hear the hiss as I pulled off the cap... it meant it WORKED. This whole time I've been fairly convinced that some part of it was going to go wrong and the batch wouldn't turn out. Apparently not. And this makes me happy.
So initial thoughts:
* on the look - definitely a nice, dark looking brown. Not dark enough to be completely opaque though. It isn't too clear either, has a nice visible texture, though no real sediment to speak of. No real head to speak of either, though what head is there is very light colored and thin.
* on the nose - honestly sort of odd... fairly mild. Sort of sour... I can definitely smell the hops, which is odd for a brown (particularly an all malt brown), although since it sat in the hops for two weeks, it's not too surprising. I don't pick too much up beyond this, but then, I'm pretty amateur when it comes to this part (well... all parts... but this in particular).
* on the initial taste - the carbonation has a nice bite to it. There's a malty sweetness to the very first split second, that is quickly overtaken by a mild sour flavor that lays on top of hops. Again, a hoppy brown is kind of interesting to me - I'm used to sweet, almost syrupy browns, this is not one of those.
* on the aftertaste - the sour lingers a bit, but fades to a great hoppy bitterness. It's kind of dry on the palate, and leaves a little hint of malty sweetness underneath the hops in the finish.
OK - that's what I got. I'm no good at this, really, and may have made half of that up. I really don't know. Anyway, we shall see. Two weeks I'll compare to this review and see if there are any changes.
I'm still kind of thrown by the sour, but since it's far from overpowering, I'm not really worried about it. Maybe some kind of wild yeast got into the mix? No idea. We shall see.
Cheers!
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