using Brett Trois and local cranberries. I brewed this back in the Fall for Thanksgiving. There's a reason I have held off reviewing it...
Henry Hall Ale
Appearance - Deep brown with some ruby highlights. Clear. Thin, spritzy head that quickly dissipates - I wonder why there's so little foam?
Aroma - Very subdued. What aroma is there is all malt with a little "dark" fruitiness.
Flavor - Also rather subdued. Little hop bitterness, but an astringency that I attribute to the cranberries. Slightly fruity. Dry - probably a combination of the Brett used for fermentation and the cranberries. Honestly, kind of bland. Neither crisp and refreshing nor complexly flavorful. When this was younger I remember it being more fruity and flavorful. Has not aged well.
Mouthfeel - Thin. Low carbonation. Drying. Again, I remember this being not quite as thin or dry when it was younger
Overall - Not a particularly good beer. I had hoped that the cranberries and the crystal malts would play well together, and that the Brett Trois would add some nice fruit notes. I had some hope when it was young. But instead, I think the Brett chewed through the crystal malts leaving behind a thin, dry beer, and the tannins from the cranberries left too much of an astringent bite. All in all, another disappointing result using cranberries. I should probably close the book on using them...except I'm thinking I just may need to try them in a simpler English-style brown ale using an English yeast that will leave behind some residual sweetness to help balance the flavor. A project for the Fall.