Formerly brewed at The Alchemist
Style: Sour/Wild Ale
Stowe, Vermont USA
Serve in Snifter, Tulip, Tumbler


on tap


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RATINGS: 20   MEAN: 3.6/5.0   WEIGHTED AVG: 3.4/5   SEASONAL: Special   EST. CALORIES: 183   ABV: 6.1%
This Belgian-inspired ale is fermented with Brettanomyces Lambicus, a wild yeast, and brewed with German Munich malt. Very tart, almost sour, not for the weak of heart. The slight haze will disappear with time.

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Quevillon (3089) - Boisbriand, Quebec, CANADA - AUG 9, 2011
Drank on tap (10 oz) at the brewpub, on August first, 2011.Dark orange slightly hazy, good head. Aroma of berries sweet but slightly sour, slightly malty. Taste of fruit juice, sour and well spirited, a little malted barley, sour grapefruit aftertaste. Wow, that ends well the trip to Vermont!

josarah (112) - Hinesburg, Vermont, USA - APR 20, 2009
Draft at brewpub, New batch blended with aged batch. Deep mahogany color, tight off white head, sour cherry aroma. Damn this is one great beer, the ABV this time around was 7.8 and aging has given it a great body to go along with the sour taste. This is a not to be missed beer.

MartinT (9880) - Montreal, Quebec, CANADA - JUL 8, 2009
UPDATED: AUG 11, 2009 My Bottom Line:
This classy Wild Ale allies the fruitiness of sour cherries and black grapes to almondy Munich malt notes, as brettanomyces does its wild thang.

Further Personal Perceptions:
-A sheet of foam protects the deep burgundy.
-This is a blend of sour oak-aged beer and non oak-aged beer. The oak-aged brew should be released too; that one should wow beer geeks.
-The fruitiness is prevalent and quite complex.
-This must please wine lovers.
-Brettanomyces is perfectly balanced with the rest of the flavor profile.
-Carbonation is mild and the body silky.
-The finish is tart and almost redolent of balsamic vinegar.

On tap at the brewpub.

alobar (3778) - Lansdale, Pennsylvania, USA - JUL 25, 2011
Pours a deep ruby red color with a tall white head. Aroma of barnyard funk with dark fruit. Upfront a solid brett tartness with cherry and raspberry flavors. Beer sweetens out over time and misses that sour bite at the end. Very nice beer!

TAR (2760) - Blue Ridge Mountains, North Carolina, USA - JUL 12, 2005
cask conditioned: Coppery orange. Sparkler induced pillow of pure-white foam. Vibrant nose of pears, lavender, dried rose petals, musty yeast, and floral hops. Fruity yeast whispers. Soft as a feather on the palate. Adequately conditioned. Zingy stamp of “wild” yeast accentuates the grainy dustiness of the yeast. Complementary notes of juicy honeydew melon acidity are evident, as well, though, and work to lend more slickness to the dry mineral grit. Daintily toasted husk tease simultaneously offers sweetness and softens the texture. Quite invigorating as candied white grape skins amplify the appetizing dryness. Elegant twist of vividly floral hops (Styrians?) becomes overshadowed by the fruity yeast aspects and candied malt sweetness. Undeniably a very nice experiment resulting in something just shy of spectacular. Only complaint is, as with far too many Us-crafted Belgians, the "non-wild" yeast imparts a wet body and overt fruitiness which outshines the array of nuances. Although more sourness/brett character would have been nice, this serves as an excellent introduction into the world of sour ale, and I find that quite commendable.

pete4999 (1445) - Buffalo, New York, USA - JUL 4, 2011
On tap at the brewpub in Waterbury, VT. Poured a deep ruby red with foamy white head. Smells and tastes strongly of cherries and raspberries. The brett gives it a nice funky bite, but the sourness fades pretty quickly. Sourness in the immediate taste, but mellows out later on. Certainly an impressive beer (seriously...how many brewerpubs are brewing good sours with brett?), but it really doesn’t hold up when compared to, say, Russian River.

beerbuzzmontreal (3487) - Montreal, Quebec, CANADA - JUL 20, 2005
Slightly cloudy orange color with a thin white head. Very good aroma of spices, fruits and funky brettanomyces. Flavor of tart cherries with some yeast, spices and brettanomyces. Medium to full body with a dry mouthfeel. While not as funky or sour as a good lambic this beer does the job nicely, a good experiment from the brewer.

Fred82 (2324) - Québec City, Quebec, CANADA - JAN 6, 2011
On tap at Alchemist.
Appearance : Clear darm amber with a small head.
Aroma : Very tannic and a bit acidic. Some cherries. Light cough syrup.
Taste : Tannic cherries, nice sourness. Finish sour and tannic. Very dry.
Overall : Nicely balanced. Not too sour nor too woody for me. This should be classified as a Sour.

Goldorak (438) - Montreal, Quebec, CANADA - JUL 19, 2005
Sampled at first at the Vermont brewers fest, it was interesting enough to merit some quality time at the pub afterwards.
Reddish orange, not much head on my pint, even after a few swirls. Sour, lactic funk, peppery, and bready/yeasty bouquet. Wild indeed. Light acidity makes this approachable for most, but maybe a little too plain for lambic fans, it has similarities with a brut cider. Aftertaste is yeasty like a saison, with some sour cherries and dries your mouth. It’s no Cantillon, but it beats most attemps at this style made on this side of the pond. I went for seconds that night at the pub. Rumor has it the brewer will try macerating some with cherries and/or other fruits. Might prove interesting.

muzzlehatch (4958) - Beloit, Wisconsin, USA - MAY 31, 2005
Draught pint at the brewpub. Murky reddish orange with a faint ring of off-white lasting foam...the nose is a very intriguing mix of barnyardy pungency, cinnamon and vanilla, and cookiedough yeast...sour apple/cherry fruitiness in the body, but quite dry throughout, moderately yeasty/bready, notes of tobacco evident as it gets near room temperature. Not 100% successful but give this brewery credit for a lot more experimentation than most of what happens in Vermont.

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