Cambridge Cerise Cassée

Brewed by Cambridge Brewing Company
Style: Sour Ale/Wild Ale
Cambridge, Massachusetts USA

Serve in Snifter, Tulip, Tumbler

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Tasted at Belgium Comes to Cooperstown, July 16, 2005. Red amber coloured with hazyness, and no head. Nice fresh cherries in aroma. Nice puckering sour cherries in mouth with some metallic notes. Very good and could be become better.

GABF ’05 Aroma is of cherries, and some earthiness, from yeast. Bread,oak and a nice tartness all compliment. Very interesting.

BCTC. Traditional but thin sour nose. Funk, oak, brown sugar (light), very sour w/o much malt to back it up. Oak, super bitter lemon cherry finish.

Sampled at the Extreme Beer Fest. Pours a ruby color with no head. Strong aroma of cherries, the sourness is subdued. Nice flavor of cherries with a touch of woodyness, again the sourness is subdued. Light body, oily texture.

Simply sour cherry nose. Ciderish appearance. Sour cherry with a balsamic finish...would make a nice salad dressing :) Really great tasting, just not so much for beer. Notes: Beer Advocate Belgian Beer Fest ’09

Draught from Avery Sour Fest. Murky brown with no head. Aroma of caramel and molasses, light bubbles, sour grapes. weird finish.

UPDATED: JUL 16, 2007 On draught Feb 2005 at CBC. Served in an oversized flute, it is quite the appearance. Light beige head, with a deep ruby-red colored body, with fine bubbles rising to the surface. Aroma has tart cherries to the max, with some caramel and maple-like notes. A touch of alcohol and light Belgian nuances from the abbey yeast. Flavor begins very tart, with a very authentic and natural tasting sour cherry flavor. Stays sour and fruity, ending tart and dry, with light yeast and cherry notes on the aftertaste. Peppery carbonation, and a medium to medium-full body. To me, this seemed to head more towards a sour cherry fruit beer and less the Flemish sour I was looking for. No funk to it, not nearly as much Belgian influence as I was hoping in the flavor. Tart it is, and a wonderful cherry flavor, but needs more beer characteristic, (yeast, malt, etc...). Throw some brettanomyces in here and this could be truly phenomenal. Interested to see what effect the barrel aging will have. 7/4/7/3/12

After trying this in about 15 different incarnations since the first batch (well actually just 2), I definitely like the wild yeast version more, but for some reason, it still dosent do it much for me. Very soft acids, a soft carbonation and too little malt character. There just dosent seem to be enough starch or dextrine left to give it a proper mouthfeel. Furthermore, there a rather bland note in both the aroma and flavor that I cant put my finger on. Perhaps barrel tannin or bland yeast? I dont know. Very good beer, though, dont get me wrong. 7/4/7/3/14

Tap at Ommegang 2005. Brown cloudy no head. Funky soured cherry aroma. Funky cherry sour flavors. Sour finish. Not one that I could drink a whole lot of though.

UPDATED: DEC 7, 2005 Strong fruity aroma with some underlying round maltiness. Fairly clear amber-brown with thin off-white head that recedes to ring. Mildly sour fruit flavour is overwhelmed by sweet round malts before returning for a lasting, lightly sour finish. Medium body and low carbonation. I have to agree that this seems more like a fruit beer than a flemish sour. Sampled at the Extreme Beer Festival 2005.
Original rating 7-2-6-3-14=3.2. Resampled at GABF 2005 8-2-8-3-16=3.7.

GABF ’05. Musky brown body. Sweet cherry aroma with tart lame-brett and a hint of wood dryness. The flavor starts with pie cherry skin, lime peel over fruity, bready malt. To me the lime doesn’t work well in the flavor. Otherwise a good beer, bit ligt in the mouthfeel.