reverseapachemaster
Colorado's antifa super soldier
I opened a fantome a couple years ago that blew and somehow beer got into places where I can only figure out how it got there by defying basic laws of physics.
Fantôme
- Thread starter Stakem
- Start date
Stakem
Tômester
It was Dany’s birthday yesterday so I had to pop a random bottle. This was the first thing that caught my eye when I looked in the Tome section.
I posted this already on the srs knowers page but man I could not stop laughing when I looked at this label. It is Dany serving ice cream out of a truck.
Anyway, it appears as though 3 years ago when this was freshly released was the last time I had it and I commented about it being a mess: green/young tasting all filled with yeastiness, carbonic character and minerals. I am pleased to say that 3 years has really done this wonders! The young green edge is gone, its no longer mineral/carbonic laden but instead wonderfully malty with a hint of fruitiness akin to orange. It almost has a tea-like quality with honey sweetness. Quite the polar experience from last time and proof once again that I have no business opening any Fantome release until it has had a couple years to sit and think about what it has done.
Stakem
Tômester
Inspired by yesterday’s pull I decided to go a little older in the Sante lineup tonight and get at this 7 year old.
I found myself looking back on my old beeradvocate reviews to see what I thought about this one when it was released in 2014. Some things remain the same, it has a strong cranberry/currant/cherry tartness to it with a bit of grapefruit zesty bitterness. Back then it was herbal, yeasty and sulfuric…all of that has aged out into an absolutely wonderful beverage.
As angry as I have gotten with all the releases these last couple years being so young/yeasty/green, carbonic and mineral laden while lacking depth…I wonder if they will come around like so many of these also have.
Inspired by yesterday’s pull I decided to go a little older in the Sante lineup tonight and get at this 7 year old.
I found myself looking back on my old beeradvocate reviews to see what I thought about this one when it was released in 2014. Some things remain the same, it has a strong cranberry/currant/cherry tartness to it with a bit of grapefruit zesty bitterness. Back then it was herbal, yeasty and sulfuric…all of that has aged out into an absolutely wonderful beverage.
As angry as I have gotten with all the releases these last couple years being so young/yeasty/green, carbonic and mineral laden while lacking depth…I wonder if they will come around like so many of these also have.
All you gotta do is keep buying and holding to find out!
Stakem
Tômester
Those days are over. The stockpile I already have is enough to last me the rest of my drinking days.
As expected, this is not great. However, as usual with the ghost, it’s not that simple. Out of the fridge it is relentlessly bitter and vegetal. As it warms the bitterness fades and the vegetal aspect turns more herbal, leading to a slightly sweet finish. At close to room temps it is all caramel and marmalade. I would not be excited to drink this again, but I would not turn it down.
areuok
big self-glorified asshole on a big asshole
I was able to buy two classics from my local today!
Stakem
Tômester
Last night I opened a US label classic saison with a black cap. I had it marked as a 2016 purchase.
Didnt take any pics but she was almost completely still. Nose was nothing short of fucking brilliant lemonade and strawberry/melons.
Taste however had a stale grain/biscuit character with indications of wonderful fruitiness before turning a little more bitter than I would have liked.
The flavors showed promise and im sure with more age that bitterness would have mellowed to something nearing perfection but the lack of bubbles was concerning and I believe the reason for the hints of stale grain to it.
The ghost always keeps us guessing.
Didnt take any pics but she was almost completely still. Nose was nothing short of fucking brilliant lemonade and strawberry/melons.
Taste however had a stale grain/biscuit character with indications of wonderful fruitiness before turning a little more bitter than I would have liked.
The flavors showed promise and im sure with more age that bitterness would have mellowed to something nearing perfection but the lack of bubbles was concerning and I believe the reason for the hints of stale grain to it.
The ghost always keeps us guessing.
I miss this thread!!!! It was so great at the beginning! I hope Fantome can break out again and brew like the good ol’ days!!!
Many years ago Dunt opened a classic saison that was strawberry lemonade. It was a magical beer moment for me and has kept me chasing The Ghost ever since.
Stakem
Tômester
This isnt a johnson waving contest
lol but…
In the almost 2 decades ive been screwing around with trying new beers. For me, nothing has sparked more joy, confusion, admiration and curiosity than Fantome.
Those strawberry lemonade bottles are nothing short of legendary experiences and ive been blessed to come across them multiple times. In fact, I know I have some still, its just a matter of playing bottle roulette until the inevitable “oh shit there it is” happens.
I have a shelf of surlie label bottles and I want to say a couple rows of them are from the early to mid 00’s including some of the ones with red text on them that I know were bottled at the same or similar time (if not theeee ones im thinking of) that have that potential to be pivotal moments in a beer drinker’s career.
Just typing about it now has me salivating and wanting to pop one….but if its one of those ill be ashamed of myself for not sharing it.
That’s why we chase the ghost. For me there’s nothing more fun in craft beer than opening a Fantôme, especially older ones.
That experience is up there with opening open vintage lambic whales like a Blauw.
Cheers to that sentiment. I was in NYC last weekend and saw Desert Ghost on the menu, so I had to order it to chase that special moment. I've been hopeful for that particular ghost and do not have any bottles left (first time I had it, I felt it was very heavy on allium/chive flavor, second time was better; both times you could tell it had serious potential). The bottle this weekend was fantastic. Tons of strawberry bubblicious aroma. The middle pour, in particular, had a perfect subtle tartness to accompany the fruit/funk package. There was still a very faint retronasal shallot thing present, but it was not at all unpleasant.
P.s. I couldn’t believe the boldness of this bar to have this Fantome bottle at basically “cellar temp” or so (50 maybe?) and pop the cork tableside—especially considering they had Dark Forest Ghost on the menu as well.
P.s. I couldn’t believe the boldness of this bar to have this Fantome bottle at basically “cellar temp” or so (50 maybe?) and pop the cork tableside—especially considering they had Dark Forest Ghost on the menu as well.
BigFrank
Forbidden Chicharron
That is insane. They have some secret way of popping it without running the risk?
I wish I could've found out. I tried twice to spark conversation with the bartender about Fantome and was shut down both times. Maybe for him Fantome is just that stuff that is painfully deep in the cellar he has to go retrieve (he was gone for about 7 minutes retrieving the bottle).
iong516
🛼
Cheers to that sentiment. I was in NYC last weekend and saw Desert Ghost on the menu, so I had to order it to chase that special moment. I've been hopeful for that particular ghost and do not have any bottles left (first time I had it, I felt it was very heavy on allium/chive flavor, second time was better; both times you could tell it had serious potential). The bottle this weekend was fantastic. Tons of strawberry bubblicious aroma. The middle pour, in particular, had a perfect subtle tartness to accompany the fruit/funk package. There was still a very faint retronasal shallot thing present, but it was not at all unpleasant.
P.s. I couldn’t believe the boldness of this bar to have this Fantome bottle at basically “cellar temp” or so (50 maybe?) and pop the cork tableside—especially considering they had Dark Forest Ghost on the menu as well.
This is a bottle I’m leaving alone for a while but will be curious about until opening. I only got one and don’t subscribe to the “must try fresh” philosophy when it’s something I know I’d rather have aged.