This draft brew from the brewery poured a small sized head of light brown colored finely sized foamy mostly lasting bubbles that left behind a good lacing and a softly carbonated dark ruby red brown body. The aroma was mild with roasty dark brown malty notes. The mouth feel was tingly vinous and biting with a lingering finish of sweet raisin and dark malts in the flavor. I found this brew to be a bit on the harsh side and would have preferred it to be a bit more smooth. Perhaps some aging is in order here.

Draft at Rich O’s in New Albany, IN. Small tan head, good lacing, no visible carbonation, opaque, and a reddish brown hue. Malty, fruity and woody aroma. Malty, woody, and somewhat of a roasty flavor. Mouthfeel was smooth. Medium bodied beer. Was told at this establishment that this is a "Belgian", but it’s listed as "A Flemish Sour Ale" on the site.

They’re calling it a "Belgian Brown Ale" but I don’t really know what that means so I’ll call it "Newcastle with Apples in it." It was okay, and the apple undertones weren’t that strong. I liked it.

Sample at the brewpub, provided straight out of the fermenter by Mike the brewer. Extremely dark and thick; grapy-sweet nose, which really develops as it warms into some nice complexness, with whiskey and pepper additions. Smoky, grapy and alcoholic (Mike claims around 10%, strong indeed for a Flemish Sour!), with a medium woodiness...mostly sweet. This sample was basically finished except for being a bit undercarbonated; certainly a unique experience, quite far from the average of the style but entrancing to those that love experimentation.

Pours a deep mahogany with a puffy cream-colored head. Aroma is complex and sweet with some toffee, light fruits, bready Belgian yeast, oak and a touch of tartness. Doesn’t even seem like a Flemish sour at first, almost more like a barrel-aged old ale. Caramel malt protrudes before giving way to sour cherries toward the finish, yet exhibiting a nice balance. A unique and certainly flavorful Flemish sour.