Grey Parrot Honey Brown Lambic

Formerly brewed at Grey Parrot Brewing
Style: Sour Ale/Wild Ale
Long Beach, Washington USA

Serve in Snifter, Tulip, Tumbler

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Earthy balsamic notes on the nose. Dark malts, super earthy, and extremely sour smelling - tons of vinegar. The earthy note is woodsy and a bit salty perhaps. Dark brown pour, looks still. No head on this. A touch vinous in the flavor department. Gritty, super sour, balsamic, and sea salt. Some roasted notes are present underneath the sea air sour notes. Super sour, super interesting.

Handbottle, labeled as Grey Parrot Wild Brown. Pours a very dark brown, almost black, body with just a bit of fizzy beige head that completely vanished. The nose is a mix of malt vinegar, dark fruity malts, and a bit of roast. Wow, the flavor is sharp acetic vinegar with some dark malts, but mostly just vinegar. The finish is interesting, there’s some nice cocoa and coffee liquor that comes out after the sourness fades a bit. Mouthfeel is medium bodied, a little thick and syrupy with an acetic astringent finish. Light prickly carbonation. Sticky lingering sourness. Don’t know what to say about this and the other Grey Parrot brew I had, I guess that this is the result that they were shooting for, but I’m not sure why they would want it.

Taster - Grey Parrot Brewery - Long Beach, WA
Aroma – Huge sour aroma with lots of fruity essence.
Appearance – Brown in color, Nice thin almost non existent head and hazy.
Flavor – Got your sour patch kids face x10 this would be it. If you’re a sour lambic person this beer is for you. Not much else to this beer it was super sour.
Palate – OK Mouthfeel, decent texture with a dry finish.
Overall – They take pride with there Lambics and this was no exception I am just not a Lambic person. They let this ferment with wild yeast so this beer each batch takes on a new personality. This brewery is going to do special stuff every time.

(500ml flip top bottle) Courtesy of Oakes. Nose of cherries, figs and cantaloupe, band aids. Flavour of plastic, salt and malt mixed with lime and vinegar. Pretty awful stuff...

Styled in the Flemish Brown interpretation, but brewed by exposure to the wild yeasts of the Long Beach Peninsula. They’ve done a few of these, apparently, and were especially pleased with a recent red one (RedDiamond has a very glowing review of that one on BA).

Burgundy-brown colour. Curranty, date-like, almost kvas-like aroma with flashes of toffee. Tart front, with bursts of wood amidst refreshing red currant, toffee, kvas, dates and lemon. The mouthfeel is a little slick, and a sweetness kicks in late, but overall this is a really quaffable, complex and quite frankly way off the wall brew.