I poured a 750ml bottle my official Ommegang goblet. It was bottled on 8/27/13 (thanks to Scott V. for the bottle!).
Appearance: Beautiful dark gold/amber body. Crystal clear with plenty of
effervescence constantly visible. Pours to a large, white, fluffy head
which retains and laces pretty well.
Smell: Clean scent of lemonpeel, flowers, and Brettanomyces farmhouse aroma.
Taste: When beer nerds hear the word "wild" they tend to immediately
equate it with sour, but that’s not really a fair synonym. Wild yeast is
one thing, infecting a beer with certain strains of bacteria to sour it
is something else and Ommegang Wild at Heart is a good example of the
difference. This is essentially a Belgian strong pale ale or possibly
even an imperial saison that just happens to be brewed with
Brettanomyces. It’s tasty, it’s refreshing, but it isn’t sour - not that
it should be anyway.
Much like the nose, the first noticeable characteristic to the palette
is its citrusy component. A surprisingly strong flavor lemon in all
aspects - the fruit, the pith and the peel. There’s a good amount of
pale malt that constitutes the base of the taste, too. Pale, amber and
honey-colored/flavor maltiness with a bready/cracker-like composure. It
has a dry, starchy flavor with a touch of ground black pepper spiciness
as well. The hops impart additional citrusy/floral flavors on the
backend, though the beer finishes dry and clean. Overall, it’s a
fine-tasting beer, but not an amazing one. It doesn’t seem to capitalize
on its wild side, though what’s here is much more than simply
Drinkability: Though technically a big beer at 8% ABV, Ommegang Wild at
Heart drinks like something half its size. It’s surprisingly clean and
refreshing while in the mouth and would be ideal for warmer weather
conditions, despite its weight. There is no alcohol presence whatsoever,
and the body itself feels so light. It’s an interesting dynamic because
the refreshing nature of the mouthfeel makes it tempting to quaff down,
but the high carbonation offers a bit of a challenge.