![]() The Massachusetts Daily Collegian reviewed it at length, noting it "meld odors of smoke, olives and nebulously Belgian-influenced yeast. Paste magazine listed it as "really weird" along with beers including pickle, meteorite dust, and scorpion. Details magazine included the brew on their "Best Weird Brews of Summer" list in 2013 and Gayot Guides lists it among its top ten weird beers, profiling it as "reminiscent of a Belgian saison, with a hazy orangish hue and flavors of bready malt, spicy peppercorn, tropical mango, passion fruit and pineapple". A review from the website Flavor 574 described the beer as having a funky flavor. xoJane 's reviewer questioned Rogue's "gimmicky" beers in its lineup, but concluded its "sweet and bready and kinda pineapple-y" taste was reminiscent of a Belgian single. Willamette Week 's reviewer said "The beer itself is quite normal: a sweet, bread-y American wild ale without much to distinguish it beyond a notable pineapple flavor." Writing for The Baltimore Sun, another reviewer praised the beer's "smooth finish and citrus notes". Other American breweries have been successful in developing lines of brewer's yeast from a number of local wild sources, including Dogfish Head Brewery (cultivated from skins of Delaware peaches), Lost Rhino Brewing (captured at Janelia Farm) Mystic Brewing (Massachusetts plums), Īnd Linden Street Brewery (cultivated from San Francisco sourdough). īeverages produced with local American native yeast are collectively known as the American wild ale style, of which Beard Beer is an example. Analysis of the yeast cultivated from Maier's beard showed that it was a new strain, perhaps a hybrid incorporating genes from Rogue's house yeast called "Pacman". Isolating and cultivating a new wild yeast or strain of bacteria can be difficult, resulting in "rediscovery" of already utilized organisms. Unsuitable samples were taken from various places, including the company's hopyard in Independence, Oregon, before the brewmaster's beard was tried. Rogue set out to find a local wild yeast to complement the locally sourced hops and grains used in their other ales, to "increase the terroir" of the finished product. ![]() During development, the beer's working name was New Crustacean. When reporting on the introduction of the beer in 2013, The Oregonian newspaper originally stated that the Huffington Post had been taken in by an April Fools' Day joke, but the Oregonian writer was contacted by a Rogue employee, and reported a few days later that it was not a joke. Following media coverage in 2012, the beer went on sale on April 1, 2013.
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