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The Bruery Nano Series: SAM

The Bruery Nano Series: SAM
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Formerly brewed at The Bruery
Style: Sour/Wild Ale
Placentia, California USA
Serve in Snifter, Tulip, Tumbler


on tap


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RATINGS: 4   MEAN: 3.8/5.0   WEIGHTED AVG: 3.16/5   SEASONAL: Special   EST. CALORIES: 300   ABV: 10%
A single keg of 2009 Autumn Maple fermented with a house sour strain. This beer is unoaked.

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 14/20
brokensail (15754) - Dublin, California, USA - JAN 23, 2011
A: The pour is an almost milky yellow/straw color with a big white head (so much so that they were decanting it and pouring from pitchers). S: Itís definitely fruity with some notes of apricot, peach, and lemon peel. Thereís a slight sweetness to it, almost like caramel, with a mild oak character. The tartness is there, but itís light. T: Fairly dry and tannic, which is good. Thereís again some lemon zest to the beer and a slightly fruity flavor of apricot. Thereís a mild tartness to it as well, but itís not overly flavorful, I must say. M: The body is medium with a high level of effervescence and a dry finish. D: This seemed sort of like a take on Hottenroth, but not quite as good. It was like a beginner sour beer, one might say.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
JoeTheYounger (1182) - Lake Arrowhead, California, USA - JAN 9, 2011
On draft at RS2011 theme-park party. Got this one right away as I knew it would be tapped fast. This had a nice sourness with some definite funk and some spices. Didnít taste too much of the yams. This was damn good but I think I liked the barrel fermented better with the oak.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
kegbear (436) - Orange, California, USA - JAN 8, 2011
Tap at the Reserve Society Party. More sour than the barrel fermented Autumn Maple with less funk. Hard to say which one I like best. Theyíre both great.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
BMan1113VR (7916) - Los Angeles, California, USA - JAN 8, 2011
On tap at RSI2011. Pours with a hazy amber body and a small tan head that stays. Aromas are sour, spiced, vegital, leathery, yam, with quite a bit of funk. Flavors are also sour and spicy. Leathery and phenolic with a dry finish. Lively bubbles. I think I prefer the Barrel Fermented Autumn Maple because of the contributions that the oak add to the flavor.

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