Haven't put here any of my homebrewed stuff for a long time. Bottle. Bottled on: 17.3.2019 Temperature: +7 degrees. Bright yellow. Some hazyness. White head is fluffy, fizzy, large with good retention. Very pleased as the way this looks. Nose: tropical (sweet) fruit notes, especially pineapple comes strongly, which was the purpose (if I'm correct, it is the result of the yeast blend and Buckwheat + Acidulated malt combo). Citrus and grapefruit aroma is evident as well (there's even a mild cat piss aroma. That has to do something about with the hops + yeast blend). Brettanomyces funk with very low intensity complements the other aromas together with mild spiciness from the rye malt. The Amalgamation II is supposed to be mild of that barnyard funk aromas, and it indeed is. Very happy with this yeast and definately going to use it again in the future. I concider the aroma as a job well done. Although I wanted more aromas from the hops. Especially since I dry hopped this with fairly good. Medium-light mouthfeel with high carbonation. Sticky rye malt gives a nice backbone to this one. Slight tart vibe. Bitterness feels lower than the number (64 IBU) would makes you think but thats just the Brett making its magics. Mouthfeel is ok. I wanted it to be more refreshing, now is a bit sticky. So in the future I probably going to lower the amount of rye and maybe but some wheat in the grain bill as well? Taste: spicy maltiness (at the first sip and then it's popping up at the end slide), sweetness, pineapple, papaya, grapefruit, tart funkiness, earthy....aftertaste is sweet, sticky and tart. Flavour is decent. I was aiming this to be tropical and citrus bomb but this is now a much more balanced between the Brettanomyces funky tartness, spicy rye and the tropical notes. Also the taste really doesn't chance at all, just stays the same whole time. Have to make some adjustments. Overall this is a success. It has the exact aromas and flavours I was hoping for (well exept the cat piss). Only I wanted this to lean more towards fruity/citrusy charecteristics. Now theres too much sticky/spicy rye maltiness. The tart funk is fine and it will probably starts to dominate as this ages more. For what ever reason, this has been ladies favorite. Oh, and this is not Sour ale or a Brett IPA. Or Mixed fermentation beer. This is a Brett beer or Wild ale can be used (fermented with 100% brettanomyces with no brewers yeast or bacteria)