overall
92
61
style
Serve in Snifter, Tulip, Tumbler

bottling
unknown

on tap
available

Regional Distribution

Add Distribution Data
RATINGS: 103   WEIGHTED AVG: 3.59/5   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
COMMERCIAL DESCRIPTION
Rye Ale with Brettanomyces

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3.4
ebone1988 (2074) - Dearborn, Michigan, USA - FEB 8, 2017
Aroma is brett, sweet, tart, citrus, rye, good. Appearance is light brown amber, off white head, slightly hazy. Taste is nice, brett, funk, rye, wheat, tart, good. Mouthfeel is light to medium body, light crisp carbonation, funky brett rye finish. Overall, pretty tasty.

3.3
djd07 (15342) - Houston, Texas, USA - DEC 29, 2016
Tap at WTF 3. Pours a cloudy orange with small off white head. The aroma is funk, sour fruit, brett. Medium body, yeast, funk, sour fruit, light dry finish, good.

4.1
drpimento (3734) - La Crosse, Wisconsin, USA - APR 24, 2015
Smallish long lived head bit of lace slightly hazy honey amber color. Aroma is tart yeast fruit perfume. Flavors like nose tart up front then fruit/rye flavs. Body’s good though a bit soft. Easy drinking.

3.3
brokensail (16633) - Dublin, California, USA - MAR 24, 2015
On tap @ Churchill’s. Dark brown colored pour with a small khaki head. Has an almost fatty, savory nose to it. Some roast, toast, and a bit of rice vinegar. Slightly nutty as well. The flavor is kind of odd, but not bad in anyway. Lots of toasted malt, some light sourness, and a strong breadiness. Same sort of nutty character as the nose.

3.6
GT (10002) - San Diego, California, USA - MAR 8, 2015
[ Keg ][ 4oz ][ Churchill’s Pub ][ $2 ][ Tasting Flute ][ 3.7.15 ]
>> Deep cola brown pour, okay foam. Balanced roast coffee nose, nothing Brett that I can detect, more pumpernickel bread. Taste is richer and malty, excellent bread crust, pumpernickel, minerally. Good body, aerated, high carbonation, balanced bitterness. Nothing about this is sour/wild- pretty much just a rye brown ale.

3.9
BeerandBlues2 (13697) - Escondido, California, USA - MAR 8, 2015
Tap at Churchill’s Pub. Pours clear brown with a medium, creamy beige head, medium retention with good lacing. Aroma is earthy and spicy rye malt, chocolate and coffee malt with dates and figs. Flavor is sweet malt, earthy and spicy rye, dark fruits, light hops and bitterness with a dry finish. Medium body and carbonation.

3.8
drfabulous (8481) - Lexington, Kentucky, USA - FEB 11, 2015
Draught at Pazzos. I get barrel and whisky and sweetness with some sticky body. Light brown color. Great.

4
Mep3222 (1615) - East Greenbush, New York, USA - FEB 11, 2015
Barnyard aroma with oaky cherries and some lactic finish. Taste adds some peppery from the rye. I would say this is 50/50 lactic sour and funky. Not too sour, maybe 3 or 4 sour. Very complex and flavorful. Some nice woody and cherry flavors come through. Even with the funky sour this is a nice beer, but would like the lactic sour pushed up a little. But the more I drink the more I like the balance of flavors. Really nice beer. A bit low carbonation. ---Rated via Beer Buddy for iPhone

4
olafphysics (2) - Duluth, Minnesota, USA - FEB 1, 2015 does not count
From growler. Nice golden red. Not much of the rye coming through in aroma or flavor. Just a little spice. Good brett character over the spicy. Another good sour from Bells.

3.9
DrSilverworm (9671) - Cincinnati, Ohio, USA - JAN 16, 2015
Taster at Jungle Jim’s Barrel-Aged Beer Bash 2015. Mildly hazy amber orange color. Thin ring of white head, leaving decent splotches of lace. Oaky bright bretty nose. Good spicy rye in the flavor, as well as a touch of citrus -- which seems like it comes from the hop more than the brett. Satisfying level of bigger bitterness, moderate sour, a tasty combo here. Light sweet. Medium plus body. Smooth, kind of slick texture, then slightly dry in the finish. Lighter carbonation, pleasantly tingly. A very interesting, tasty and unique sour ale.


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