The Bruery Sour in the Rye

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

Serve in Snifter, Tulip, Tumbler

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On tap @ Downtown Johnny Brown’s: Poured with a thick 2-inch pillow of foam head in a snifter glass. Liquid was a light peach hue. Aroma was sour and has a scent of lemon zest and wood barrel. Palate is well refined with the tiniest of tiny carbonation bubbles which went down easy. The flavor is sour, of course, with intense taste of lemon or lime juice paired with an earthy taste of wood. Yeast is much stronger than some other sour ales I have tasted. One of the sourest sour ales I’ve drunk. Impressed.

On tap at Barcade for beer week’s Bruery event. Aroma is sweet and citrussy like peaches and lemons. Pours hazy orange with minimal head but decent enough carbonation. The taste is incredible. Mouth puckering underripe nectarines balance out a solid barnyard funk. This is a great and intense American sour. I now see why it’s $20 a bottle. I kind of want more.

The rye malt works nicely in this sour/wild ale. Now I’m interested in trying the version with kumquats.

Oh my, so sour and so sweet. Pours amber with a thin head the aroma is sour with hints of wood and fruit. The flavor is quite sour but not overpowering. The oak comes through with some fruit. Extremely smooth for the style. Thirst quenching like a lemonade on a hot summer day. ---Rated via Beer Buddy for iPhone

750 shared with beer homies... Pours a dark orange with a decent off white head that reduces to almost nothing. I can pick up hints of oak, tart sour astringency. Taste really shines, pleasant sour tartness, a bit of oak, and a slight rye spice. Carbonation is just enough to light up your taste buds. Great beer, I wish I had another.

750 capped from Malt and Vine. Pours hazy orange amber with a creamy beige head. Aroma is tart/sour red berry. Med body. Flavor is tart/sour red berry - maybe even cherry, though I swear the barrel must have had cab in it. There’s a periodic burst of sweet fruit, then back to oaky astringency, red berry and tart/sour - which is how it finishes. Excellent.

Bottle from Cotteridge Wines; hazy orange pour with medium white head, wine like aroma, big sour lip puckering taste with grapes and some woody notes.

It’s weird that this once seemed so impossible to find, and now it’s on the shelves at Total Wine. I’d buy it frequently, except it’s 20 bucks. Damn tasty though, a refreshing sour with some nice grainy spice qualities that make it stand out a bit from the crowd.

On tap @ Acre, Chicago. Hazy amber color. Thin head that quickly dissipates. Sweet vinegar/ketchup aroma. Grassy/funky nose as well. Light, cleansing palate, minimal carbonation. Sourness channels through center of tongue and hits in the jaw. Lingering aftertaste. We were eating something fried, and this cut right through the dish’s heaviness--nice pairing.

Version 2013. Une bière ambrée ou cuivrée, c’est selon. Une tête mousseuse de bière sûre : belle pour les premières 20 secondes. Un nez capable de créer un petit choc invitant : des choses intéressantes comme des parfums boisés, des fruits vraiment aigres, un bouquet poivré et des arômes plus ou moins surets. Les papilles ne sont pas en reste. Elles aiment ce jus aigre de pêches, de citrons et de pommes. Elles sont aussi bien contentes d’être touchées par des microbes et par des touches boisées. Elles apprécient les malts qui viennent légèrement contrôler et assaisonner le tout. En bouche, le corps est de moyenne densité. Les bulles sont posées et la texture huileuse augmente le plaisir éprouvé. La finale n’est pas trop puissante. Elle est complète, acide, astringente, aigre et laisse une empreinte fruitée indélébile. Cette bière est une bombe de bon vin aigre. Certainement facile à boire.