David Kline

9.2

Golden Tourmaline body with a frosty top of fresh mountain pow. Freckled blob monster in undulating dissolution lacing. Lemon puddings and lime leaves with a single granule of frozen white pepper whose presence informs the palate initially before your maw is awash in citrus zested pretzel bread with signature salinity. Softness and sweetness are not the centerpiece, but a nod to beer is here and I appreciate this element most of all.

#foundersbrewing #Founders #mortalbloom #foundersmortalbloom #mortalbloomhazyipa #ipa #hazy #beer #bier #birra #biere #cerveza — 17 days ago

Adam Gäfvert

9.1

Intense and rich. Stone fruit, elderflower camomile, brie and grass. Well made. — 3 years ago

Dennis Man

9.3

Very drinkable, went great with brie and raclette — 5 years ago

Neil Valenzuela

9.5

15 year old Champagne blend. Pale straw color. Aromas of Granny Smith apples, pear, Brie cheese and ocean water. Ridiculously amazing, so perfectly balanced, with a lemon pith finish. — 2 years ago

Some Dude

9.0

Such a wonderful racy wine. A lot of juice for the money. Was so refreshing and delightful with our tartiflette (a rich Alpine baked potato and Brie dish). — 3 years ago

Laura

10

It doesn’t get much better than this! I saved this for a special occasion and it really delivered. Perfect lemony apple acidity, perfect bubbles, maybe a little Brie en croute too :) — 5 years ago

Jan de Weerd

9.0

We had a busy weekend with some friends going through a few bottles. We started with the nice invigorating Riesling from Figgins. Not like the 2020 however. we paired it with some different light cheeses like Brie, Muenster cheese, an apricot flavored cheese and a garlic flavored curd cheese. They all brought different flavors out of the wine. Fun experiment. Interestingly, one of the bottles was carbonated 🤔, the yeast must have still been active. — 3 years ago

with Tammy

Kristen Grimes

9.0

Ripe yellow apples, round creamy body with light dry bubbles. Super food friendly, but especially nice with salty potato chips and triple creme brie. Food Pairing Fundamentals Class 3/25/21 — 4 years ago

David Kline

9.3

Black bear body with blonde grizzlies piled high, atop. Licorice, espresso bean, toffee, dark chocolate, burnt honey, dried violets, dried black cherries and rich malt aromas. Sarsaparilla taste, with dark, sweet coffee, dark chocolate, baked raisin, dried black cherry, dried black currant and licorice. Stupendously supple integration of all elements! The bitter bits are a perfect counterbalance. .
#boulevardbrewing ##beer #bier #birra #biere #stout #cerveza #cerveja #stout #darktruthstout #boulevarddarktruth #kcmobeer #mobeer — 5 years ago

with Courtney