It's been a little while, but I've recovered from Christmas and New Year now so back at it. This one starts off with a slightly hazy copper colour and a nice loosely packed 1 1/2 finger head that sadly just faded out quickly. The aromas it offer up are making me a little bit nervous. The first thing I pick up is an odd sour apricot note. More like wine or champagne than sour. Next i think I'm getting some rich caramel malt with a bit of dried fruit. And finally some very nice bread notes to round it up. Mouthfeel is amazingly silky and soft. I believe it is from some sweetness that is present and a distinct lack of carbonation. Forward tastes are an array of breads and well placed dried fruits. There are some delightful yeast things going on such as an ethereal hint of banana. Also included for your drinking pleasure is a conspicuous boozy taste which seems to have no basis as it only comes in at 6%abv. This really is an oddity to me. As it warms, it seems to release more carbonation and gather texture from that. Almost but not quite building another foam layer. The boozyness also bolsters its strength as do the dried fruit and yeast esters. It appears to become sweeter. I really want to like it but those estery bits keep getting stronger. I'm gonna let it sit a while and see what happens.... ...well after a rest, the yeast esters become predominant but also gain that nice yeast spiciness. All in all an interesting drink.