Kind of flat, blue cheesy funk. Apricot.

Shockingly bad - intensely sour with a musty berry flavor but around the edges, a strong off flavor that I eventually pegged as super-earthy mushrooms, like black truffles or porcinis. The kind of beer that makes you feel queasy almost immediately.

Really super pleasant; very mildly sour, a nice brett dryness. Slightly buttery and vinous follow-through and super-clean in the finish. Probably the best Propolis beer I've had.

Opens with some sweet florality but transitions to a moderate sourness pretty quickly. Not identifiably fruity, but you can definitely taste the hoppy overtones. Really tasty.

Super complex after the Boon. Flavor is almost tomatoey or persimmon. Finishes with an appealing and unusual buttery quality.

The more I drink this the more complex it becomes. The port-barrel is niiice.

Coriander and nectarine; blackcurrant. Very, very, very nice flavor.

A dry, tart saison with a very clean finish, understated but present funk, and a moderate, vinous fruitiness. Very, very nice.

Floral, orange, wheat and wine-like, dry and minerally similar to a gruner veltliner. Really like this one, excellent pairing with a light summer dinner.

Given the last Propolis beer I had, I was expecting the worst. This wasn't bad at all, a spicy saison with a heady layer of wheat funk, and a touch of tartness in the background. Nothing I'd seek out again, but I wasn't sorry to try it.

Pretty much what I'd imagine the runoff from shampooing a koala would taste like.

Smelt like a pizza with lots of basil & herbs. Tastes like soapy water.

Fizzy-foot-like odor. Short flavor profile, sharpness like tasting shampoo run-off.