Peter Anthony Riso

9.0

This is a truly Delectable beer, it’s obviously well crafted and happens to be super smooth and even possesses a subtly sweet finish! This here is a good beer! — 7 years ago

Shaun Naggan

9.0

English Pale Ale brewed by Brewers and Union. A fruity woody and earthy ale for burgers or bunny chows and general hoppiness — 9 years ago

Erich Broksas

Early Mountain Vineyards

9.5

So happy to find that @NinkasiBrewing is now in Virginia. One of my favorite Oregon brewers. — 9 years ago

Chris Paul

Wine Educator Copain Wines

8.9

Barcelona made ale. Not too hoppy or malty. Lighter in body with a little bit of barley on the finish. — 10 years ago

Tegan Passalacqua

Winemaker Turley Wine Cellars, Sandlands; Founder Historic Vineyard Society

9.7

Amazing ale — 10 years ago

Daoud Sangwa

Sommelier Whole Foods Market

9.6

Ale aged on whiskey barrel. I had this at the Midwest Brewers Fest today. A special pour from Jim Debolt from Boulevard. Thanks Jim. — 12 years ago

Aaron Tan

9.5

Blend 3. Winey ale's very tasty. Producer's notes are pretty spot on imo, even the [reductive?] funk when first opened.

From Wildflower's website:

Gold is a blended, barrel aged Australian Wild Ale. Blend #3 is a blend of two barrels, 1726 and NoSai. The beer in 1726 was brewed on 27 February 2017 and racked into the barrel on the last day of that month. At blending, this barrel was showing great signs of both our house culture and a fresh example of Gold. It had a subtle acidity while still displaying fresh lime and citrus characteristics. NoSai, the sister of sponsai in Blend #1, was brewed clean and remained intentionally uninfected for the majority of its life. Alone, the beer was quite oaky with a lengthy body from the raw wheat and extended maturation in oak. The intention for this blend was to bring some fresher characteristics to Gold like stone fruit, lime, grapefruit and lemon. Ongoing, this is really what we would like to see; however, the blended beer still has great notes of barrel character with a long mouthfeel and oak.

The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt and North Star, NSW grown Spitfire S.O. raw wheat thanks to Provenance Malt, and Riverina grown Janz S.O. raw wheat from Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture: brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on May 4 2017 and naturally conditioned through refermentation for 4 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.8°P (FG= 1.003 SG). — 8 years ago

John Anderson

9.0

Dry hop brewers, special herbs pale ale with yerba mate. Smooth and mildly hopped. Kind of an astringent mouthfeel on the finish. Herbal flavor comes through but is not overwhelming — 10 years ago

Maxence Guilluy

9.7

White flowers, hop, ham, citrus, light, bacon

The town of Kilcock, Ireland was founded in the 7th century around the healing wells of a brewing monastery, and until the 1800s it was home to five breweries and two distilleries. Our own brewery, in fact, can be tracked back to 1595, sharing a space with the famous Green Well, which is as old as Kilcock itself.
A town steeped in history is the ideal place to brew fantastic beer, and to write our own brewing history – in this case, the story of the dysfunctional first family of Irish brewing, the McGargles. — 10 years ago

Mitchell Mulder

9.6

Run out and get this, triple IPA, by one of the brewers in the country — 11 years ago

Eric Urbani

9.1

Fresh light - hint of lavender — 8 years ago

Luis Arguero (@winefromAtoZ)

8.9

Super refreshing and tasty! — 9 years ago

Scott Fisher

9.5

Great combination of roasted, chocolate and caramel flavors. Strong alcohol but worth it. — 9 years ago

Tristan Godfrey

9.0

Really enjoyed this with chilli seafood pizza. Floral, honey aromatics & well carbonated. — 10 years ago

Kira McBride

9.4

Smooth and crisp. Just don't let it get warm. — 10 years ago

Mitchell Mulder

9.3

A very good IPA, still one of the best since first brewed in 1989, if you have not had this, you should try, it is a true classic in IPA's — 12 years ago