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RATINGS: 134   WEIGHTED AVG: 3.83   SEASONAL: Special   EST. CALORIES: 330   ABV: 11%
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COMMERCIAL DESCRIPTION
On tap and for sale only at the Bruery, a blend of Black Tuesday and young Oude Tart.
Batch 1 - 9.0% abv
Batch 2 - 9.5% abv
Batch 3 - 11% abv


Bruery Description:
Mélange #1 was the first in our line of barrel aged beer blends and continues to be one of our favorites. A curious blend of our bourbon barrel aged stout, Black Tuesday, along with our Flemish-style sour red ale, Oude Tart, this beer is unique and delightful. Forging flavors of toasty oak, vanilla and toffee along with notes of leather and dark fruit, both the full bodied essence of the bourbon barrel aged ale and the sour quality of our wild ale are present in this well rounded beer.


4.3
   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
dcschiller (2207) - Scottsdale, Arizona, USA - APR 4, 2011
(750ml bottle shared at Dak’s Final Four Tasting). Pours a hazy dark caramel with off-white head. Around is sour with cherries and chocolate. Taste follows suit with sweetness from Black Tuesday and sour from Oude Tart. Medium bodied with a slick texture. This is a super beer!

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
TheAlum (6193) - Aurora, Illinois, USA - APR 4, 2011
750 ml bottle shared by Kan. Thanks! We’ll make this #2100 too. Excited to try this.. As it sounds like it couldn’t possibly be good. Pours a nice roasty brownish opaque pour, a good frothy tannish head dies to a good film, laces good with ok filming. Aromas are sour cherries, roasty malts, some acidic red wine vinegar, sour cherries, with a touch of chocolate, oakiness. Initial is fuller bodied with a big Oude Tart presence, sour cherries, red wine vinegar doesn’t get distracting. This is no 50/50 blend as Oude Tart takes a dominant position. Sour cherries, a touch of red wine vinegar, some roastiness, chocolate, roast, coffee, some dark fruit moves back into sour cherries. Surprisingly, a sour beer, good roast with a bit of thickness, roast added from the Black Tuesday, but a dominant Oude Tart blend. Finish is tart, roasty falls into the backend. Some acidity, tart red cherries, light cocoa, oakiness. A quality beer, surprisingly. One that is drinkable and Oude Tart slanted, allowing it to cut through any big cloying maltiness and sweet thick caramel/molasses that you’d expect to take over immediately from the Black Tuesday component. I actually really enjoyed this surprisingly, an interesting experience for sure. But then again, I do really like Oude Tart too.

4
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 18/20
FlacoAlto (3810) - Tucson, Arizona, USA - APR 3, 2011
A soft pour into my Lost Abbey Teku glass produces a glass filling three-finger thick head and then procedes to grow another two-fingers in height above the glass; the head is a brown tinged, dark tan color. The beer is a dark, concentrated brown color that shows opaque, though a touch lighter brown in shade, when held up to the light. The aroma smells of toasted whole grain roasted malt, burnt fruit, a light tartness, some musty, perhaps even musky notes as well as a sort of floral sour fruit note (that is more unripe than ripe), perhaps it is plum (as it warms this plum note becomes even more noticeable), touches of cola, spicy clove character and dark cocoa notes. This beer smells more of the roasted, dark grain character than of the funkiness of a sour beer, but the two combine to form a pretty smooth smelling beer. The fruitiness seems to get wrapped up in an almost, ripe, cheese like note; definitely farmhouse though not overly funky and heavy on the muskiness.

Soft and creamy textured, the beer is definitely fairly sour (though it is actually quite tame compared to the Santa Fe #5 I just had), but this mixes with a rich, cocao and dark maltiness that really smoothes things out quite a bit. I really can’t believe how malty this beer is; especially up front of each sip, it almost has a richness to it. The body is actually fairly light textured for how malty this beer can seem at times; it is lightened up considerably in the finish as the sour beer takes over by contributing a lactic tartness that combines with a light, burnt grain acidity as well as with a bright fruitiness that reminds me of plums. There is quite a bit of whole grain, brown bread toasty character in this beer, especially in the middle of each sip. The finish seems to focus on the sharper, roasted, darkly toasted, Stout like notes that even manage to add some roast grain bitterness to the finish. Lots of sour fruit notes are in this beer, it is more of a non-descript fruitiness, but if I had to describe it plum certainly seems the best descriptor, but perhaps also touches of oxidized cider, a hint of kiwi somehow as well as a fermented, yet still lightly sweet, raisin juice; this last is almost to the point of making this vinous, like a fruity oak-aged red wine, maybe even port like at times. Speaking of oak, there does seem to be a touch of structured woodiness to the finish that provides a touch of astringency, and now that I am thinking of it, there is a definite, oak-derived spiciness that provides some peppery heat in the lingering finish. Other spice notes of clove and allspice provide some turpene structure to the woody pepper notes. A really soft, subtle note suggest at some plasticizers, though this is barely perceptible.

This is an interesting mix of dark chocolate, malted grain character, somehow piquant but subdued tartness, and ripe fruitiness. I wasn’t quite to sure what to think of a mix of Imperial Stout and Flander’s type sour and I still don’t; I am enjoying it though, even though the right side of my brain keeps on thinking that these flavors I am getting can’t quite possibly work together, but my left side says that they do. This beer is a fascinating experience; I almost want to describe it as sloppy genius, the individual components certainly don’t work together, but somehow as a whole they do. This could have been a complete train-wreck, but in the end it isn’t remotely.

4.2
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
Rusty (1543) - Mesa, Arizona, USA - APR 2, 2011
Shard by dschiller. Brown in color tan head aroma roast caramel. Flavor is sour roast caramel funk. Interesting in a good way..

4.3
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
daknole (10112) - Scottsdale, Arizona, USA - MAR 14, 2011
Dark brown pour. Aroma of chocolate covered cherries! Flavor is sweet/tart, chocolate, cherries, wood...what a neat beer! Thanks dstructo!

4.3
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
50belair (2868) - Florida, USA - MAR 14, 2011
Bottle courtesy of Dstructo. Murky brown pour with a small tan head. Sweet chocolate/fruity aromas. The taste is outstanding with chocolate, dark roasted malt, and tart cherry flavors. One hell of a blend....

2
   AROMA 3/10   APPEARANCE 3/5   TASTE 3/10   PALATE 3/5   OVERALL 8/20
beastiefan2k (2771) - Emerald City (formely NYC & KS), Washington, USA - MAR 6, 2011
750mL bottle shared at a tasting. First to rate out of bottle, wooo! Actually, what awful dreck this was, a new low standard for special-release beer. I love sour beers but to add ridiculously acetic bile into a chocolate burnt overly sweet beer makes for a a monstrosity. Just because something is full of sourness doesn’t make it good. The acetic quality was all over the place and was able to cut through the Black Tuesday. However, surrounding the awful acetic beer was a sweet molasses that made it actually a turn off. I could not take more than a few sips. This is not a sour beer but a horrible infection mixed with overly-sweet imperial stout.

3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 15/20
nightrider (754) - encinitas, California, USA - JAN 11, 2011
On tap at the Phoenix Club. Brownish black beer with an interesting mix of flavors. The rich chocolate syrupy quality of BT with some sourness of the cherries. Sounds good but really not that special in my book.

4.2
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
kbutler1 (1376) - North Carolina, USA - JAN 10, 2011
On tap at the Bruery Reserve Initiation party 2011. Pours a tan murky brown with a slight tan head. Being a mix of Black Tuesday and Oude Tart, it pretty much does look like what I imagine it would if you mixed the two together. The smell if actually kind of funky with a very different blend between roasted malt, chocolate, and oak with a fruity sour quality. Interesting to say the least. Medium mouthfeel with good carbonation. The flavor is good given the odd blend of these 2 beers. Starts with some roasted notes with caramel and chocolate that quickly transition to some fruity tartness. Surprisingly balanced in my opinion. Not sure how they make this work, but it works.

3.7
   AROMA 7/10   APPEARANCE 5/5   TASTE 6/10   PALATE 4/5   OVERALL 15/20
hamilton23 (617) - Alpine, California, USA - JAN 9, 2011
On tap at the Bruery Reserve Society Initiation Party. Less is more. Our opinion on this was "Why waste BT by souring it?" It made for an interesting taste, but only as a novelty, not something I would want to drink much of.


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