Haandbryggeriet Haandbakk

Brewed by Haandbryggeriet (Norway)
Style: Sour Ale/Wild Ale
Drammen, Norway

Serve in Snifter, Tulip, Tumbler

send corrections   |   shelftag   |   edit barcodes   |   add pic

UPDATED: SEP 20, 2011 Batch 49, Brewed October 2006; Sampled November 2008
A reasonable pour easily produces a three-finger thick, tan colored head. The beer is quite a bit darker than I was expecting with a deeply blackened, concentrated amber color. When held up to the light the beer shows a fairly clear, deep red / concentrated cranberry color. The aroma is nicely sour with a solid funkiness to it as well as well as a solid oak contribution. Sour notes of tamarind, red-wine vinegar and sour berry notes up front are offset by a spicy oak note towards the finish. I like that the sourness here is both acetic and lactic in character, there is also a nice funkiness to this beer with light notes of mustard, some acetone and a touch of mustiness. As my nose gets used to this some bright cherry notes start to become noticeable, the oak takes on a nutty note as well as accentuating a spiciness that make some nasal warming character (even a bit too hot at times) a bit more noticeable.

Tart and dry up front, though it seems to pick up a touch of sweetness that is just faintly noticeable towards the middle. This has a medium heft to it that is akin to a Flemish like sour; the light acetic notes also contribute to this. The oak character is a bit more mellow than the aroma would have suggested, still there is a nice light tannic character here, a touch of spicy oak, and perhaps even a touch of butterscotch. I like how the tartness here brings out flavors of red-wine vinegar, perhaps a touch of balsamic, some raspberry touches and some pale cherry notes. This has a nice malty backbone that contributes a solid caramel note, a nice nutty note (almost sherry leaning at times) and a solid, soft toasted grain character.

This is a nice example of a Sour Brown; it captures the richness yet quaffability that is requisite of the style. Definitely quite tasty!

2010 vintage pours a park brown with almost zero carbonation. Smells of sour cherries and some other dark fruits. A nice sour taste up front with a little more malt than most sours I’ve had. A pretty reasonable finish too, at first I wasn’t impressed, but the more I drink the better it gets.

@ Haand festival. Pour dark/"light black", with no head. Aroma of balsamic vinegar, and slightly spicy. Taste is a little sour and bitter. Average body, with an average carb.

Thanks to Travlr. Pours dark ruby brown with no head. Aroma is very flemish with oaky vanilla notes, balsamic, yogurt, caramel, deeper fruity notes, cherries and maybe some plums. Medium tart. Taste is balsamic, yogurt, lacto acid, vinegar, bacteria, semi tart and some sweeter fruits behind.

Bottel courtesy of travlr! Pours deep amber/brownish/cola with no head. Aroma: Loads of lacto bacteria.funky notes, sour notes, tart, cardboard, musty, sweet caramel, malty sweet, reminds me somewhat of a oude bruin, green apples, apple cider vinegar. Taste: Low carbonation, quite acidic, tart, lemon, apple cider vinegar, brett, lacto, berries, some bitter fruity notes, dry, acetone.

500mL thanks to Travlr. Clear deep mahogany with red highlights with bubbles and no head. Vinaigrette nose with acetobacter and raspberry vinegar. Oh no. Taste is acetic, hot, mouth watering salty vinaigrette. Full on acetic palate. Red wine vinous and mild chocolate compete with salad dressing. Sort of an unsuccessful Oude Bruin. ---Rated via Beer Buddy for iPhone

No head, brown to black beer. Lactic acid, acetic acid, fruity (red fruit), earthy notes. Wood, slighlty roasted, lactic acid, and a tad of acetic. Vinous character. Quite slick, bit oily, certainly not light bodied, despite the acid thinning. Definitely styled on Rodenbakk, sorry, Bach. Alexander, that is, not Johann Sebastian.

Reminds me of Rodenbach. There is also Rodenbach yeast used in this beer. haandBAKK comes from rodenBACH. Refreshing, sour and well balanced

(bottle) pours a clear ruby-brown colour with no head. aroma of cherries and blackberries, vanilla, bread dough, slightly oxidised with a hint of lemon and blackcurrant. flavour is balsamic vinegar and blackberries, slightly vinous, with notes of wood and light alcohol, finish is dry and slightly tart. medium-bodied with very soft carbonation.

Bottle @ ACBF 2012: bordeaux, very dark, almost brown, no head, very tart, lots of cherries, berries & red wine vinegar, taste is very tart cherries, berries, lots of red wine vinegar, brett, strongly vinous, acidic finish but also a slight touch of sweetness to be found here, slight berry jam and even a hint of jam, body is solid sour malts, feels close to flat, lovely vinegary beer

Aroma is deep sour red fruits, some barn. Impressive. Flavour is deep sour red fruit and brett, yet very smooth. Awesome.