Russian River Beatification (Batch 001)

Formerly brewed at Russian River Brewing
Style: Sour Ale
Santa Rosa, California USA

Batch 1 bottle at PP 12 hour Belgian Fest on 3/24/07
A lovely amber-orange body shows fine-bubbled carbonation and high clarity, with a small white head that is moderately to poorly retained and produces moderate lacing.
Soft, lightly sweet base malts can be found easily in the nose, lending a delicate vanilla-cream note that deepens in to nectarines, curacao oranges and mildly tart brett notes giving it the distinct wild feel of Russian River. Aroma strength is high, very sniffable with no alcohol or any flaws (no diacetyl whatsoever). Doughy, but very clean and enjoyable yeast notes (saccharomyces) stick on the end with the malt softness filling in the edges to produce a very easygoing but enjoyable aroma.
A surprising amount of citrus-like flavors are present in this version. No doubt acidity from the barrel mixing with the pale malts to soften the strength of the bacterial influence and give it that lighter, tangerine/nectarine/cherry flavor. Along the way, dollops of honey are deposited on the tongue, belying the very well attenuated nature of the beer, though not disturbing the crisp, dry finish (though this version was noticeably less tart/crisp on the finish. It instead seemed to leave a honey, nectarine, mandarin orange flavor lingering on, with little bits of malic acid bracing it). Despite the fact that the PH1 had more of the "Flemish Sour" character and was overall more full of wild yeast acids, I still enjoyed how this version displayed a more apparent malt profile. Soft, pillowy yeast on the end provided a fun contrast to the usually starkly dry finish of these beers. Carbonation, in both versions, was moderate and very tight/engaging. No alcohol or flaws in either.
Batch 1 PH1 bottle fresh, July ’06, and also at PP 12 hour Belgian Fest, 3/24/07
Markedly more bacterial/acidic, with strong, but very dry brett notes and a good amount of lactobacillus as well. The nose is very complex and also displays some dry, grainy barrel tannins with just a nip of light pale malt in the background. Lemons, limes, cherries, nectarines and a very small amount of acetic acid are incredibly sniffable. Some softer yeast notes can be glimpsed, but it’s mainly the sour/tart fruitiness from the wild yeast. Despite its strength, it’s never forceful or overpowering in any sense.
Dry, oily leather notes and a good dose of wood tannin open the flavor, with oily pedio and lacto notes further drying things and keeping it quite sour. But thanks to a very creamy carbonation, enough malt softness finds its way in support to prevent the palate/balance from going too dry. Fruitiness lightens things, as well, on the finish, and you can almost taste the cherries in the La Folie. Light yogurt/lacto notes linger on, with some light pale malt notes and fairly neutral barrel tannins adding some chewiness. Acetic acid levels are very low in this one, further emphasizing the quality that went in to aging this. Though the 23 months may serve to contribute a bit too much tannic blandness/nuttiness. Where is the citric quality coming from, that’s what I want to know.

4/4/07. Batch 001 from Marcus. Rating #800. Slighty hazy, light amber with no head. The aroma is heavy horseblanket, pineapple, melon, lemon, lactic acid, light acetic acid and cheese. The flavor is moderately sour, lots of lemon and yogurt, some cherry, apples, pineapple and just a touch of sweetness. Medium body with live, tight carbonation and hefty mouthfeel. Amazing beer.9/4/9/5/18 = 4.5

3/29/08 Batch Ph1 courtesy of kmweaver. Hazy pale/orange body with a medium-sized white head that quickly fades to a cover. Tart citrus, funky nose with a bit of plastic and band-aid. The flavor lightly sweet, moderately sour with grapefruit, citrus rind, cheese, yogurt and lemon. Medium body is soft with moderate carbonation. Finish is tart and long. 8/4/9/5/18 = 4.5

Big and full sour and tart aroma from the La Folie bacteria,my jowls puckered just from smelling it, somewhat Granny appleish, extremely dry fruity taste, leaving wonderful,appley lemon sour tart taste on your palate, medium body and carbonation, amazing how this leeching from the barrel process works . Thanks Tever

Pizza Port Belgian Beer Fest. Pour from a 375mL. Fresh Meyer lemon spritz sour tang, with salty honey-ginger crispness. Sweet and bright aroma. Lightly hazed thin, with soapy off-white rim. Flavor a perky, brightly sweetened brettesque. Passionfruit and almond skins, yielding to grapefruit juice tartness. Nice percolation and stunning lightly hoppy finish. A different batch carried a whole world of earthy spice and robustness that took it to another level of excellence. Outstanding.

Bottle from PP Belgian Beer Fest. Glad I tried this one first. Sour fruits on the aroma. More sour cherry on the flavor. Very smooth in the finish. Sour but not acidic at all. Another very nice example from Russian River

Bottle sampled at the Carolina tasting, thanks Ryan. PH-1 bottle. A very nice surprise to see this one sitting in the lineup when I got to the tasting. Pours out a medium-dark yellow color with a white head on it. Smell is citrus, oak, lemons, and some cherry notes. Taste is smooth and not as sour as I was hoping it would be. Good level of carbonation, a very good example of a flemish sour ale, and I think the La Folie barrel really added character to this one. Now I need to get my hands on some of the regular stuff. Vinnie makes killer beers, and this really shows it.

Batch 001-PH1 bottle at the Carolina Crew get together. Thanks for bringing this Ryan! Cloudy, murky golden yellow with little to no head. Strong funky nose--very remeniscent of a nice gueuze--oaky, vingar, musty horseblanket goodness. Flavor is reminiscent of a light la folie, but still very sour and unique in its own right. Loved every sip and wish I had more bottles. Yummy.

Rerate, 375mL bottle, Batch 001-PH1, also courtesy of ____. Pours a deep, hazy, orange-amber color (similar to a glass of cognac or brandy); off-white head that quickly disappears. Enormous, tart aroma showing sour cherries, funk, and lemony citrus; further: horseblanket and warm oak. Tart, complex mouthfeel: loads of sour brett; sharp acidity and lively carbonation; tart cherries and citrus and red fruits, with a toasty oak and warm cherry core. Brilliant, layered beer that opens up after some time in the glass. Long, tart cherry finish. I much preferred this (the PH1) version. 9.4.9.5.18=4.5 (03.28.2007)

375mL bottle, Batch 001, courtesy of ____. Cloudy, dark yellow appearance; white head with pleasant lacing. Plenty of tart cherries, lemon and citrus character, funk and horseblanket in the aroma. Medium-to-full mouthfeel: funky cherries, slight warm vanilla and toasty butter notes; plenty of funk and tartness; complex and tasty. Long, funky and tart finish, with hints of citrus. 9.4.8.4.17=4.2 (03.15.2007)