Copper Canyon Mixing Bowl Sour Fruit Beer

Brewed by Copper Canyon Brewery Restaurant (MI)
Style: Sour Ale/Wild Ale
Southfield, Michigan USA

Serve in Snifter, Tulip, Tumbler

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Pouring at the Michigan Brewers Festival during RBSG. Pours a hazed brown with red and copper highlights under a medium sized beige head. Fruit and vanilla, light sweet aromas. Thin to medium bodied, malt and fruit. Tastes of fruit punch, syrupy sweet at times.

sampled at MBGSF’10 - eh. smooth caramel malts, oxidation with a touch of fruity tartness. I feel betrayed because I actually waited in line for this.

sampled at MBSF... pours a reddish copper brown with a very thin head... aroma of raspberries, somewhat muddled fruits... flavors of raspberry and vanilla. very sweet in the finish. semi-thin body.

Sampled on tap at the MiBGF (Ypsilanti, MI). Pours a darker brownish hue, rusty, a faint red, small head dies to nothing. Aromas are sour fruit punch, a melange of cherry and raspberry mix with citrus, touch of tropical, faint vinegar, light touch of bretty funk might be there, it might not. Initial is very fruity, cherry and raspberries, apple, rust and caramel. Biscuits, a touch of balsamic. Tamer sourness overall. Almost more like fruit punch. A touch of bubblegum, fruity juices, light acidity, vanilla tannins go wild with good oak. Not bad, too sweet overall, reeking of cherry juice on the tounge, sweeter tinger and possibly a fruit beer in the end.. We’ll try and find out.

Sampled at the MiBGSF ’10. Poured a dark hazy brown with a slight yellow hue. Head was a light brown that dissipated slowly. Aroma had a bit of dark grains with sour fruits growing. Flavor was very similar with a bit of a clash between the sour fruits and the backing dark grains.