Ibrew2or3 (8814) - Tempe, Arizona, USA - NOV 5, 2006
This should say "Hout Sour Ale." On Tap at Ballast’s 10th Anniv. Wow, interesting aroma of vinegar and wine. It looks like a pale ale with a clear golden color and white head but sure doesn’t smell like one. Strong vinegar smell backed up by a bit of malt. The flavor is similar to the smell with strong vinegar, sourness, tartness and tough for me to drink. Not really my bag. ClarkVV (6862) - Boston, Massachusetts, USA - APR 12, 2007
Draught at PP 12 hour Belgian Fest on 3/24/07BBB63 (6567) - La Porte, Indiana, USA - APR 14, 2007
Ruddy and amber hues swirl about an auburn-chestnut body with a dash of beige head that laces lightly. Light haziness but still a strong clarity.
Very dry and with obvious acetic acid notes, the aroma also has a nice malic cherry-like fruitiness and lighter brett notes of lime and lychee. Some sweet toffee dots the finish, but it’s never really sweet, just amply malted. Pretty good strength of aroma as well.
Plenty of flemish sours smell pretty good from the nose, but then fall apart in flavor, fortunately this one was just as good if not better. Light toffee and caramel notes with pale malt suggestions are very nicely attenuated but still leave a mark. Lactobacillus and pediococcus are definitely at work here, laying below the brett and producing light yogurt and grapefruit rind flavors. Malic acid gives a good tart fruitiness and even a little oiliness that seems to stick to the teeth. Carbonation could be a bit more tight, as it’s rather unconcentrated and a bit fizzy. On the very end, the coconut flavors that CharlesDarwin notes are actually apparent diacetyl. Noticeable, but very forgiveable, especially if you’ve ever had Russian River temptation or supplication. Some dry wood tannins and more acids create a very dry, lip-smacking finish. Nice stuff.
Tap at the PP 12 hour fest: Murky multi-hued color ranging from gold to brown highlights, zip for head or lace. The aroma has notes of sour cherries, hint of brett, grassy and herbal hops leading to some barnyard funk quality. There is a note of clove like spice and even some sea salt bantering about. FlacoAlto (4220) - Tucson, Arizona, USA - JUL 23, 2007
The flavor profile is tart yet not overpowering due to a kind level of caramel malting. Got a bit funky tasting as it warmed (but a good thing) that is balanced throughout by the acidic bite and tannic finish. Soundly a beautiful tasting beer that fit the genre yet is different enough to make me go back for three tastes. Surprising to say the least, I dig it!
Sampled on tap at the First Annual Stone Sour Fest, July 2007WeeHeavySD (3387) - Portland, Oregon, USA - JUN 15, 2007
Lightly hazy, with a copper tinted color. It is topped by a wispy light tan colored head. The aroma makes me think immediately of oak barrels and Bourbon; notes of vanillin, buttery oak, spicy wood are all quite dominant and noticeable up front. If you really dig around in the aroma you can sense a tart, aromatic note floating around underneath the dominant notes (seems lactic accented). The nose is just too Bourbon focused; I want more sour funk to be able to come through.
The flavor is quite tart up front and even makes one completely forget the Bourbon barrel note until after the first sip has slipped down the my gullet; then one notices notes of soft buttery oak, touches of hot Bourbon (though overall it is fairly smooth) and some almost tooth coating tannic notes. The barrel & Bourbon character melds much better in the flavor than in the aroma. It is interesting that the Barrel character somehow tempers the sour flavors and definitely it adds a palate coating character & fullness to the body that would not otherwise beer here. This is tasty, but too unbalanced in the end, though it almost pulls off the marriage of barrel and sour notes in the flavor at least.
I’m guessing this is the one I had. I had a few tastes that Blair from Hamilton’s provided for me from a bottle opened by the brewer hismelf, Colby Chandler. This brew is sour and sweet and damn damn good.
Eyedrinkale (3235) - Astoria, New York, USA - MAR 26, 2006
Tap at O’Briens. Murky brownish orange with no head at all served in a De Koninck glass. Aroma is mostly just sour green apple. Taste is really sour with some tartness that stings the roof of the mouth. Not dry enough to take some of the sting away though. A really nice, unexpected beer from BP. auerbrau (3206) - Ithaca, New York, USA - APR 5, 2007
Tasted at the Pizza Port Belgian Beer Fest as "Hout Sour" (If somebody knows this is a different entry or shouldn’t be here, PLEASE beermail me). A fresh blast of bright sour tannic earth and glowing peach juice. Pours clouded deep gold. No head. Dense and sweet, not a real light crisp one. But, carries a real package of flavor, including those American Brett flavors of coconut and lychee, unique and somewhat indescribable. Fringes of perfumy fig paste. Bitingly acidic but carrying great intensity. Towards the end, sourness building with faint acetone and grazing vinegars, before leaving in a new barrel. Interesting and unique for an American brewer of a sour. mjg74 (3182) - La Mesa, California, USA - NOV 10, 2006
Tap, O’Brien’s (09/15/06). Pours a brownish amber color. Aroma is fruity and sour. Some tart vinous qualities, like a white zin. Very tart flavoring. Some sour apple going on. Finish is quite tart. Biting finish. JohnC (3008) - Mission Viejo, California, USA - MAR 19, 2005
sampled at the pizza port strong ale fest 2005. rdidish color, nice flavors mainly tart with a clean finish DaSilky1 (2608) - San Diego, California, USA - JAN 27, 2005
UPDATED: FEB 14, 2005 An experimentation from the brewers at Ballast Point, and a thanks to Tom Nickel for sharing. This is the direction I would like to see Ballast Point go in, as this was a pretty damn impressive brew. It poured a purpleish/red color and complexities that it can’t be considered grape soda.emmitted a complex aroma of leathery barn and dark sophisticated malt with a superb fruity sourball character. THe flavors were semi-sour with touches of sour grape and a somewhat gritty tobacco-like finish. I’d say the start is quite exceptional but the gritty finish needs a little work. ITs got a sour grapey character to it, I’m not sure what they used in brewing it though. I’d say its somewhere between a lambic and a fruit beer, with enough sour re-rate draft Beautiful pink head on a red/pink body..sour woody aroma and perfect flemish sour flavors..a few points added!