Odonata Rosa

Odonata Beer Company
Formerly brewed at Sacramento Brewing Company
Style: Sour Ale/Wild Ale
Sacramento, California USA

Serve in Snifter, Tulip, Tumbler

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Tap, City Beer Store. Wow. One of the best and sourest beers that I’ve had. Pours a very cloudy lemon yellow. Little head. Whitish clouds swirl through the glass, mysteriously. Sour lemons, sour apples, sour grapes, light brett, big lacto sour. Probably some oak but sour is center stage. Like taking a bit of a lemon and not a sissy Meyer lemon but a big sour one. Lots of pucker. It’s just unflinchingly sour but pretty clean. Very acidic with delicate brett funk. If you like sour sours, this is heaven. I liked it, but again, this is the sort of beer that you feel eating away your tooth enamel and reminds you to schedule a dentist appointment, so your mileage may vary. Rosa reminded me of the recent Framboise De Amorosa from The Lost Abbey or the incredible RR sours at the recent -tion night at Toronado - sour for days but wonderful and complex. As sour as it is, the flavors work in concert and I savored every sip.

Sampled on tap at the Triple rock on 4/24/2010. This sour pours a medium orange gold color from the tap. Small sized white foamy head. The aroma is tart and funky. A medium to full bodied sour. The malts are fruity and tart, very tart. Mild carbonation. A lot of tartness and sourness, a nice bit of funk and some fruitiness at the finish. A wild version of Beersel, this beer is a slap you upside the head sour. You will either love or hate this one. Nice dry finish. Mouthfeel is full and round. Finish is crisp, clean and dry. Aftertaste is very tart.

On tap at the Rubicon and served by the brewer. Pours cloudy apricot color with a sour fruit and cheese aroma. It smells a lot like Russian River Beatification, probably because it was brewed with a yeast culture taken from Beatification. There is a very sour brett flavor, not unlike a lambic, even though produced without spontaneous fermentation. There is a very mellow hop presence caused by the use of 10 year old (probably Saaz) hops. This is a very nice brew.

Tap at Rubicon. 10 yr old hops; fermented in barrel; innoculated; Beatification culture; aged 20 months. Pours hazy gold with a few white bubbles. Funky apricot aroma. Near medium body. Fairly mild carbonation. Funky. Fruity. Sour. Really drinkable.

10 ounce sample on tap at Rubicon. This beer is extremely aromatic with some acetic and lactic notes present. Bretty, funky and also citrussy. Lots of funk, and very pleasant. The Russian River influence is very evident. Pours a moderately hazy orange body with virtually no head present. Wow. This starts a little tangy, lactic, and funky. Nice Brett-ish notes are present. The sourness eventually gives way to a nice cereal-like wheatiness. Finishes with a little more lingering tartness and woodiness. A really solid sour brew.

sampled on draft at the release, thanks for driving ken! a nice cloudy yellow, but not much head. the aroma was nice and tart, not over the top, but plenty of funk and junk. the taste def has a touch of beatey, but more balanced, not quite as mouth puckering. a solid sour from an up and coming brewery, stay tuned to these guys!

Draft @ Rubicon. By the number of ratings in before me, I evidently don’t know any of the Sacramento area crew (and I dropped the ball on meeting DYCSoccer17)! At least I managed to find the beer... Pours a hazy, lemon-yellow color; served mostly headless; murky and honey-tinged. Nicely acidic grapefruit and lemony fruitiness; some cobweb/musty character; a lot more overt yellow fruitiness and funk at the front, with huge amounts of funk and sourness lurking behind it; the aroma approaches in layers. Relaxed carbonation; medium-to-full mouthfeel: loads of tart, lemony sourness, medium-to-high levels of mouthwatering acidity, and plenty of complex funk and touches of wheat; this was a yeast culture of Beatification, and there really are some huge similarities between this and Vinnie’s Batch 003; excellent presence in the mouth, heavily reliant on its gorgeous citrus acidity and the depth of its funk, with hints of vanilla and toasted wood near the middle. Very close to a gueuze, or a still / unblended lambic, but didn’t include some of the incessant cheesiness and barnyard funk that I associate with the best examples of those; an excellent sour ale, though. Medium finish: tart citrus, lasting sourness and basic funk; lemon and toastiness at the far end.

Sour Monday at Triple Rock. Golden honey color. Aroma is sour and funky. Sour grapes and apples with a hint of pine. Flavor is very sour with a snappy hop bitterness thrown in for good measure. I love the sour/sweet combination. This might be the most unique beer I’ve tried tonight.

Bottle. Hazy yellowish orange pour. Aroma is tangerine, funk, barnyard. Flavor is popcorn, wheat, funk, sage, not too tart, but quite perfumy.

(Sour Monday - Triple Rock) Draft. Batch #9. Ever so slightly cloudy. Slightly yellow. Slight brett aroma. Not overpowerimg Fairly puckering But nice and clean. Would be interesting to try with a sweet desert like a cheese cake.