The Bruery Otiose

Brewed by The Bruery
Style: Sour Ale/Wild Ale
Placentia, California USA

Serve in Snifter, Tulip, Tumbler

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Bottle brought back from California. This beer pours to a red body with a creamy tan head. The aroma is sour chocolate, oaked fruits, and malt. The flavor is sour chocolate malts with light oak and guava juice. Complex sourness and acidic palate. Like very good chocolates.

Had this at Where The Wild Beers Are. Pours a faintly hazed browned amber with a thin white head. Soft wood, chocolate, acid, old cherries. Cocoa, acid, acetone. Warm malt, lots of acid, chewy roast, acid and cocoa.

Aroma is lemon, tropical fruit notes, some tannic wood aroma. Dark red brown off white head spotty lacing. Taste sour, tart, tannic wood, lemon, tropical fruits. Kind of weird sour seemingly based in a Flanders style.

(750ml bottle thanks to SaucerSam) cloudy as hell, yeasty floaters, ruby-amber. Nose of strawberry, lightly acetic, wet barrel, pedio/lacto. Taste of oak, cranberry, light cherry, tart without vinegar, medium body, cherry and toasted oak linger. Liking the finish a lot.

Top notch appearance: dark red body below head and lace which are stubborn beyond reason.

Aroma holds tart fruits and a wine-like oaky character. Guava gets lost on my palate, malt feels slightly out of place, bing cherries dance awkwardly by themselves in the corner. The components are here, they just need to work together better. Wish the fruit shone through more. Needs work.

Aroma is very fruity with notes of cherries and berries. There is quite a bit of acidity as well with both lactic and acetic notes. Some oak notes and only light guava characteristics. Pours a cloudy brown with lots of ruby highlights. The brown is more of a burnt amber. Tan head that recedes fairly quickly to the edges and a thin film on top. Low lacing. Flavor is very acidic with quite a bit of acetic acid notes and lighter lactic character. There is a lot of fruitiness with cherries and berries again dominating. I don’t really get much guava except in the finish. Quite a bit of oak character but only light dark malt notes. Medium low bitterness. A bit of a fusel alcohol note in the finish. Finish is nice and dry and as it warms the guava becomes more apparent. Medium bodied with medium high carbonation. Medium low astringency and moderate alcohol warmth. Overall an alright sour but it needs some fine tuning. This is one of my least favorite sours from the Bruery. The guava doesn’t mix great with the acetic acid notes.

Bottle shared at weekly Tampa tasting poured an amber red color with aromas of tart fruits, leather, some sour cherries, and some lactic notes. Flavors were the same, tart not overly sour, tart cherries were nice, a great eer overall.

Bottle at home with friends. Pour is murky brown with a small tan head that quickly dissipated. Red wine vinegar, acetone, light raspberries, cherries, red wine, dark grapes, and oak in the aroma. Taste is big sour, vinegar, raspberries, nail polish, red wine, blueberries, doughy, sour fruits, light leather, and strawberry with a medium tart finish.Medium body with soft carbonation. Decent sour.

Bottle @ Stephen’s place. Pours a purplish brown appearance with a light brown head. Big vinegar, cherry, light caramel, a bit spicy aroma. Really sour brown, acetic, bubbly, caramel, vanilla flavor. Bleh.

Pour out of 750 mL bottle, dark red pour with off white head, aroma brought notes of cherry, slight guava, slight butyric but not bad, hints of oak, prett nice with some vinegar. Taste is a mix of tart fruits, slight cherry, butyric, acid, cherry, finishing fairly sweet, dry, slightly tart.