New Belgium La Folie

Bottle. Pours deep brown coloured with a thin light brown head. Citric and fruity aroma with notes of balsamic vinegar, sour cherries, plums and wood. Dry and tart flavour with notes of cherries, sour fruit, vinegar and citrus fruit. The finish is actually a bit sweet. Great sour.

I am always dubious of American Sour Ales but this is the best American Flanders Style Brown. It pours a dark Brown with a reddish hue. The sour flavor permated the toungue immediately. Vinegar flavors dominate but citrus and brown malt are present int he finish. It does not have the creamyness of a Roden Bach grand Cru but the best American interpretation.

Pours a fading beige head and a copper-brown body. Smells of vanilla, cherray, and brown sugar. Flavor is a little sour, brown sugar, and cherry. Finish has vanilla nad sour notes.

Bottle from the Lips Of Faith series. Aroma of cherries, green apples, musty oak, and cider vinegar. Taste is sour and tart, with cherry skins, oak, and green apples. Tannic and acidic, but enough malt sweetness to balance. Very clean palate. I prefer the hand bottled, corked and caged version of this I had a few years ago, but this one is still an excellent sour.

Bottle that I took to Ian’s house. Poured a dark brown with a thin head. Sour/sweet vinegar aroma. Flavor is tart with cherries, apples, oak. Very good after taste. Nice carbonation. Very good sour.

Original review date 3/1/2009... 750, corked and caged...hand-bottled 10/2008...#9945. Took it from the fridge for about 20-30 minutes to warm a bit. Into the Ommegang chalice it goes with a solidly strong pop of the cork...letting it breathe for about 10-15 minutes after opening... Pours a murky dark sofa-leather (distressed leather) brown...a little hazy and cloudy topped by almost a finger of tight buttery ginger-maple head. Leaves moderately quickly but leaves strong bready wisps of yeast up top. Beautiful leathery (power of suggestion) horse blanket and saddle notes (now I get what the wine community means by saddle notes - it only took 7 years and a very special beer to figure it out). Mild clove and ginger spice cut the thick sour funk...a little cinnamon, dates and stewed prunes. The oak character is mildly husky and reduces the poignancy of it all...acting as a moderator or liaison...or maybe a mediator...to bring this all together. I enjoy the hell outta this at virtually room temperature...Leathery body with slight vinegary sour warmth envelops and warms the soul. Mild ginger/clove spice blends like a Christmas fruit cake (I mean a good one) for an even backbone. The oakiness of it all provides an even keel and really mellows this and calms it down incredibly well. Powerful yet soothing sourness meld with dark fruits to create Beautiful Chemistry. On the palate presence the oak is key in providing a creamy vanilla feel while working with the carbonation to put it all together. Even-keeled for the style and the most creamy and soothing example I’ve come across. Under normal circumstances a 750 in the style would be a daunting task in and of itself to enjoy in one setting. But, this is not normal - a tremendous effort that yes, drinks rather slowly but warms the body with every sip and is consistent from start to finish - only enhancing itself slowly with warmth. Very even quality and superb construction.

On tap at Bailey’s in a snifter. Dark brown pour with a thin tan head. Aroma is musty and tart red wine vinegar. Flavor is tart apples and cherries, fresh lime juice, a tinge of sweetness. Very drinkable and by far the best New Belgium beer I’ve had.

On tap at the Maproom, served in a tulip. Dark mahogany brown pour. Hazy with a thin head of tan foam that left some slippery lace. The aroma had vinegar, sour cherries, and wet wood. The flavor displayed strong pitted fruits, sour cherries, wood, and also some dry vinegar notes. Finished dry with a building sourness. Medium-bodied with a moderate amount of prickly carbonation. Quite delicious and drinkable. A really nice sour brown ale.