The last one of our three homebrews: the same maltbase as in the previous two. This one has flavoring that worries me: heather. Heather used to be a common flavoring in beer centuries ago. But... I always taste the plant/herb/berry that I want to apply as flavoring in beer. And of course, I only choose such plants that have a pleasant flavor. All the plants that I have used – be it dandelion, juniper, spruce, wood sorrel, common yarrow, nettle or whatever – have at least a somewhat pleasant flavor but heather doesn't. It's something that after chewing I want to spit it out. Heather is not meant for eating. Ok, the beer. Pours turbid, dirty honey colored. Turbidity originates from the flower particles that had sunk to the bottom of the bottle but I boldly shake the bottle and pour all the mush in the glass. There we go! Carbonation is not shy but not particularly arrogant either. The head reaches two fingers and retains there for a while. A slightly stuffy floral nuance dominates the fragrance. Floral that doesn't invite to taste. Malt waves hand in the background. The taste does exactly what I was afraid of: heather doesn't suit in beer. A tad musty and closed. Unfresh. The floral punch is apparent, it could be heather but why not also willowherb. Malt gears a bit tart, like some tree leaf but not birch. With bitter lemon peel and pith as well as remote suggestions of cranberry and raw winter apple. The body is thin. Interestingly, the body feels the thinnest of all three although all have the same maltbase and the same ABV. The berries change the sensation marginally bigger unlike the heather. The finish is bitter citrusy, floral and herbal. Feels like my teeth lose all the enamel. The mouthfeel is thin, floral, herbal. It's certainly dry and drying, musty, mildly tart. Not particularly inviting but I give +0.4 stars extra because the taste offers heather. I wasn't sure if it actually was to come through. It did. Anyway, no need to use heather anymore in brewing.