Cambridge Pisser Mauvais

Formerly brewed at Cambridge Brewing Company
Style: Sour Ale/Wild Ale
Cambridge, Massachusetts USA

Serve in Snifter, Tulip, Tumbler

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NOTF 07. Nose has a lot of oak, some roasted malts, a little stinky cheese and bretty sourness. Body is surprisingly thick, somewhat like a porter, with some chocolately flavors arising amidst the oaky overtones. A really interesting beer that really separated itself from many of the others at the festival. Upon further reflection, one of my favorites at the event. CBC really impressed me this weekend.

BBF 07. This was like a real nice black saison with brett. Pours a deep woody slight hazy deep brown, good carbonation and a nice fizzy head which dissipates slightly but leaves some spotty lace. Aroma is lots of brett, some sourness, nutty malts, some dark malt hints- burnt and acrid. Good funk in the nose- reminded me a bit of golden idol- stinky blue and stilton cheeses. Flavor has some chocolat eand nutty malts left with lots of polyphenol yeastiness- some clove and vanilla spice- light peppery notes as well on top of the farmhouse funk and cheesiness. Good drying oaky finish with a nice tartness from the brett. Nice dark funky beer.

(Draught) Pours a mahogany body with a thick creamy tan head. Aroma is dominated by oak, lactic, and barnyard. Flavor of oak cask, vinegar, nice acidity, some chocolate, and possibly some bourbon with a somewhat bitter finish.

Date: 02/09/2007
Mode: Draft
Source: Brewfest, Extreme Beer

dark with ruby highlights, big creamy tan head, tart oak and cherry aroma, tart chocolate flavor with lots of oaky character,

Aroma: 7/10; Appearance: 7/10; Flavor: 6/10; Palate: 6/10; Overall: 11/20
Rating: 3.1/5.0
Drinkability: 7/10
Score: *4
-------- /> I would like to rerate this beer.

EBF 07. very dark beer. i dont get why this called a flemish sour. if it really is one it sucks. well no it sucks anyway. it just wasnt sour at all. initially challenging is right i guess i needed than a gay ass 2 oz pour

EBF 2007: Black pour with a tan head. Aroma, coffee and roasted malts, and a nice sour funk to it. Flavor, tart and roasty, it seemed like a bretty beer crossed with a nice porter to me. I thought it was fantastic. I need more of this.

Draught samples at the Belgian Beer Fest on 10/27/06 and 3 draught tulips at the brewpub on 12/2/06
Dark, root beer brown, similar to some other Flemish sours, though darker than amber-mahogany even, and without as much of a ruby-magenta tint (though still some reddish-violet tinges when held to the light). Head varies by the glass, but seems to be initially medium in height, moderately dense and beige in color. It fades rather rapidly, however, staying at partial cover and eventually just a light ring, and providing only minimal lacing. Unfiltered, but well-conditioned (been in the barrel for two years) and thus shows a medium-high clarity. Only light trails of bubbles seen in the liquid.
Beautifully expressive nose. Full of acetobacteric acids, lending that defining Flemish sour ale vinegary nose. But lacto is fast on the heels of the acetic acid, drying it out marvelouslly and contributing unripened grapefruit rind and strong yogurt sourness. Light chocolate and bits of vanilla cream-like sugars begin to balance things, but are generally quite reserved, leaving it very dry, but with a charming, juicy acidity from the dark malts and bacteria. Barrel character is moderate, very light on tannins, quite a neutral barrel it seems. Some light earthiness and woodiness helps add to the complexity, but I keep getting drawn back to the acetic/lactic knockout combination. Some raisins, dates and figs are lightly displayed upon warming, with more light vanilla and dry wood notes. Very high strength of aroma, fantastically sniffable. No alcohol noted.
The flavor contains every bit of the juicy acetic acidity from the nose and then some. Chocolate and cola notes with a pinch of vanilla sweetness set the stage for a flash of bright acetic acid, which quickly dries in to the most compelling lactobacillus sourness. Exactly what you find in Cantillon Gueuze or some of 3F newer gueuzes. Delicious and very lip-smacking. It cleanses the palate midway and allows for a tart, fruity, brett-like finish that also displays light black pepper and earthy/woody barrel character. Roast is just slightly apparent, but is more of a light charred oakiness. Brilliantly engaging carbonation for a draught beer, very tight and lending a near creaminess. Perfectly attenuated, not too dry and certainly not too sweet.
Wow. Best beer I’ve had from Cambridge, by far, in the 4 years I’ve been going here. This is going to make me drop my ratings for some other Flemish sour ales. The dryness and lambic qualities, with the moderate oak, light char and tinges of brett just show so much complexity. And you definitely gotta respect that this is 100% spontaneously fermented.
Oh, and I should also note that Will (the brewer) says it’s not acetobacteria, but the lactobacillus causing the acidity. Smells/tastes like some vinegar to me, but perhaps just a mix of lacto and oak. Who knows! Who cares!