Opened up a bottle of Matilda from my case, one year from bottling. What a difference a year makes. It's mellowed a lot and the yeast has started to cake. It's started taking on more off an abbey profile, a solid ale already. At the moment, it makes me think of dim, fire-lit taverns full of cured and roasted meats, hunks of cheese and loaves of brown bread. A little more fruity now, malty, putting on some weight. Still waiting for that ash-y finish.
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