padrefan98 (854) - (San Diego) Santee, California, USA - JUL 22, 2008
Sampled at the Second Anual Stone Sour Festival on 7/20/2008. Well I wasn’t sure which one I had, but with the recent ratings appearing I guess this was it. Aromas of sour fruits and some bourbon. Very nice flavors. bikesandbeers (547) - san diego, California, USA - JUL 25, 2007
Sampled at Stone’s Sour Festival, July 2007. Hazy golden color. Spicy, sour nose with the body to back it up. Hints of burbon-vanilla-oak with a great funky sourness. A very interesting brew. FlacoAlto (4182) - Tucson, Arizona, USA - JUL 23, 2007
Sampled on tap at the First Annual Stone Sour Fest, July 2007DenverLogan (1213) - LA, California, USA - JUL 23, 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.
At the Stone Sour Fest. This is a 100% Malted barley Bourbon barrel aged sour ale with 5.4% abv. Amber, small head; funky sour aroma. Wild big sour brew with subtle bourbon flavors. Mouth puckering and dry but slightly sweet finish. wetherel (1883) - Cupertino, California, USA - JUL 22, 2007
Tried from cask at at Stone’s 1st Annual Sour Beer Tasting. Described as "100% malted barley bourbon barrel-aged sour ale: 5.4%" Nice small bubble head, creamy coating the surface. A quick taste yields a strong off autolysis flavor. The funkiest of the beers at the tasting. I’m not sure if I liked it, because of the autolysis, but I would drink it again, but maybe not buy it. It looks like I rated this lower than others. Oh well.
WeeHeavySD (3387) - Portland, Oregon, USA - JUN 15, 2007
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. awaisanen (1304) - Fond du Lac, Wisconsin, USA - APR 27, 2007
On tap at the PP 12 hour fest. Pours a slightly cloudy, honey goldenrod color with absolutely no head. Very nice, tart aroma of sauvignon blanc grapes and a lightly buttery olive oil. A little bit of harsh acetone-ish alcohols in the nose. Flat bodied, medium weight mouthfeel. Very nice initial impression on the tongue, bringing sout some grape and white peppery spice. Deeper digging brings out some diacetyl in the middle prtion of the palate though, which distracts some from the tartness. Some harsh, grainy corn husks linger into the final end of the palate. Sweet white wine vinegars and herbal leeks are left dancing on the palate. Pretty good, overall - a pleasant surprise; could be outstanding with a little bit more refinement. mds (2250) - Toronto, Ontario, CANADA - APR 22, 2007
Draught. Murky dark orange-gold with a small white head. Interesting aroma - wild apples, some dusty sugar amongst some funky wheat character. Medium, flavourful body. Atypical flemish sour as plenty of fruitiness is present but there is also evidence of a fair dose of sweetness. Quite impressed by this one.
BBB63 (6557) - La Porte, Indiana, USA - APR 14, 2007
Sampled at the Pizza Port 12 Hour Belgian Beer Party on March 24, 2007.
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. ClarkVV (6708) - Boston, Massachusetts, USA - APR 12, 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!
Draught at PP 12 hour Belgian Fest on 3/24/07
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.