Brugge Brasserie Spider

Brewed by Brugge Brasserie
Style: Sour Ale/Wild Ale
Indianapolis, Indiana USA

Serve in Snifter, Tulip, Tumbler

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On tap at GTMW 2011, pours a murky brown with a thin head, aroma is full of berries and vinegar, the flavor is extremely sour on the front with somewhat of a fruty finish.

On tap. Funky aroma with a touch of berry. HUGE tart aroma, very puckering, with tart berries and a teensy bit of caramel. Nice.

(GABF 2010) cloudy brown with dark tan head that’s soapy. Nose of vinegar, sweet pickles, acetone and watermelon. Taste of sweet pickle, tart, vinegar and acetic. Not a very good sour.

GABF 2010, smells like paint, grape paint. chemicals, nail polish, Not good, maybe a bad batch

sampled at GTMW 2010... pours a darker than cola brown with reddish hues towards the edges and topped with a thin light head... aroma had notes of cherry, apple cider vinegar, and acetone... flavors were a bit on the harsh end with acetic acid, cherry notes, and vinegar. i’m a sucker for these huge acidic brews. a bit on the extreme side from that point of view even. i’d drink it again though.

(Draught) Pours a cloudy reddish-brown body with a spare off-white head. Aroma of herbs, sweet tarts, vinous, raisins, light paint thinner, and toasted grain. Flavor of acidic vinegar, sour fruit, vinous, and herbs.

Sampled from the tap at the 2010 GTMW. Poured a hazy dark brown with a brown head that dissipated to the edges. Aroma had a bit of roasted malts with a very sour note, almost acetate. Flavor was similar with a bit of roasted malt but mainly a very sour near acetate flavor. Didn’t pick up much on the Cabernet barrels.

Draft. On tap at GTOM. Got this one after it was suggested by some friends drinking it. Wasn’t listed on their tap list but ask for it by name and they gave it to you. Poured a rust hued dark brown with very little head to speak of. Heavy notes of acetone and nailpolish in the nose. The taste is pretty much nothing but nailpolish. No balance at all to really speak of. In my opinion this one is just way too much one sided with the acetone flavors totally dominating the flavor. Didn’t pick up really any of the chocolate and roasted malts from the description. Light mouthfeel. Glad I only had a couple oz pour as I thin any more and my teeth would have disintegrated.

Sampled on tap at GTMW (Madison, WI). Pours a dark brown hue, dark and murky with a lighter reddish edges. Head is small, dies considerably. Aromas are acidic and heavily, acetone and cherries mix with, a light bretty quality, decent lactic acid, sour dark fruit and biscuity malts, nail polish remover, red wine tannins and oakiness make an appearance. Initial is lighter bodied, huge acidity of cherries and raspberries, red wine, tannins with bitterness and dryness, a touch of maltiness but big acid. Biscuits and caramel fall behind, the roasty malts and cocoa seem killed off completely, perhaps a shell of it’s former self. Big vinegar presence, oaky vanilla and red wine, very dry past the acid. Finish is acidic, vinegar, cherries. Not bad, but not a starter sour as it is huge in acidic qualities. Vinegar, sour fruits, and light bodied, I think over barreled it seems. Still, I get drawn into these Acid Reflux Nightmares.. I liked it, but sessionability suffers on something like this.

Sample at IBG Summer Fest. Poured a clear reddish brown color with an average frothy off-white head that mostly lasted with good lacing. Moderate to heavy sour toasted malt aroma. Medium to full body with a smooth texture and flat carbonation. Medium to heavy sour & sweet flavor with a medium to heavy sweet & sour finish of moderate to long duration. This is a standout beer for style.