Totem Carrot Cake Sour

Carrot Cake Sour

 

Totem in Evergem, East Flanders, Belgium 🇧🇪

Sour Ale - Pastry Regular
Score
7.08
ABV: 8.0% IBU: - Ticks: 3
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7.5

Tried from Can on 02 Jul 2022 at 12:22


7.1
Appearance - 4 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 8.5

Can provided by Klaas - many thanks! Hazy orange, thinning, off-white head. Aroma of plum, blood orange, apple (peel), kiwi, biscuit, pumpkin, honey, cinnamon. Taste has sour kiwi, plum & orange flesh in a biscuity, yoghurty malt body, somewhat wheaty but equally citric-lemony; sweetish carrot and spicy cinnamon underneath. Tart finish hinting at carrot cake, apple pie and plum, no hoppiness. Medium body, slick texture, average carbonation. Very creative (and well-made) brew by Totem.

Tried on 01 Jun 2022 at 16:28

gave a cheers!

7.8
Appearance - 9 | Aroma - 7 | Flavor - 8 | Texture - 8 | Overall - 7.5

New pastry sour by East Flanders’ top experimentalist Totem, in Evergem north of Ghent; thanks Craftmember for sharing the can. Snow white, thinnish and open, ring-shaped head eventually dissolving all but completely; opaque, pure and intense carrot orange colour with almost rosy tinge, so with the head gone, the whole thing looks exactly like carrot juice. Utterly unusual, but expressive aroma associating with carrot cake right away, along with strong cinnamon and impressions of lemon zest, ripe Cantaloupe, white chocolate, warm apple pie, sour cream, actual carrots (indeed physically used in here), pumpkin pie, honey. Sour onset, hints of redcurrant and unripe mandarin, lively carbonated; a lactose sweetness appears briefly after the initial, pungent sourness, moving forward over a smooth cereally malt core (but very little malt flavour) – straight to its goal, that is evoking a liquid carrot pie experience. There is some earthiness from carrots but the whole stays relatively clean and very juicy, while the cinnamon becomes increasingly strong and starts to even dominate retronasally. Lactose and carrot sweetness go hand in hand with yoghurty lactic sourness till the last drop – as it ought to be in a pastry sour. The concept reminds me a bit of that rhubarb pastry sour Totem made earlier: using a ‘cold’, northern European ingredient and turning it into something exotic and cocktail-like; this one is intense, original, boldly experimental and pungent, you will certainly have to be open-minded (and really love cinnamon and carrot cake), but there is no denying that this is both conceptually and technically very well done so deserving of a high score for me. Even if I know that this one will certainly divide opinions!

Tried on 15 Mar 2022 at 14:30

gave a cheers!