Overall: 4.75 out of 5, Amazing blend of Brett aroma/flavors and acidity.
Appearance: Deep gold, off-white head, decent persistence for its age
Aroma: Brettanomyces takes center stage with a moderate sour aroma in support. Lots of funk from aging.
Mouthfeel: Thin with a noticeable carbonic bite.
Flavors: If you really focus on the malt and see through the Brett and acidity, you can pick out some soft pilsner malt flavors of white bread. The unmalted wheat adds a subtle graininess. The rustic, earthy flavors derived from the Brett yeast provide a unique counter balance to the sour acidity.
Aftertaste: Definitely get some barnyard/horse blanket in the aftertaste but doesn’t linger too long.
Food Pairing: This beer needs an assortment of cheese and dried fruits. The barnyard flavors from the Brett would be a great match for an earthy bleu cheese. The carbonation would help serve to reset the palate between bites. I also think a tart goat cheese could mix well with this. The acidity from both cheese and beer would balance out leaving your palate room to pick up flavors you wouldn’t otherwise notice. Dried apricots would add a unique counterbalance to the beer’s acidity as well
I encourage you to visit the Boon website to find out more about this classic Belgian brewery.