ogivlado (7856) - Zagreb, CROATIA - NOV 28, 2006
Bottled(250ml). –Reddish/amber coloured, small beige head, sourish cherry nose. Aroma is yeasty, fruity and sour. Like Redbach label said :“Wickedly sour“, but sour in a pleasant way. Generally I don’t like too sour beers but this one I really enjoj , and certainly I’ll drinked it again. TheBeerLover (1027) - DC Metro Area, USA - NOV 24, 2006
33 ml bottle aka Monk’s Cafe Flemish Sour Red Ale. Pours to a slightly hazy, ruby red color, with a short, white head, that fades, and a good bit of carbonation. Vinous, oaky, and sour aromas flood the nose. The palate delivers some nice. sweet malt paired with some vinous/oaky flavor, and hints of sour fruit. This beer finishes with more good malty/sour flavors, then ends with some oaky character that lingers. Refreshingly sour, and delicious, this beer is so drinkable, and makes for a fantastic beer to match with meals. It has tremendous cutting power, and would slice right through buttery cheeses, and rich, hearty, fare. ganache (5955) - New Jersey, USA - NOV 22, 2006
UPDATED: JUL 18, 2015 Bottle, Monk’s Cafe Flemish Sour Ale. Sweet but much more sour cherry aroma. Light balsamic vinegar. Deep red mixed with a little copper for the body, head is light brown and extremely rocky and creamy. Nice and sour, but not overly so, cherries and black currant with light balsamic vinegar. Very light pitty metallic note. Moderately acidic and berryful. Sharp mf, medium body. Ends on a nice note of darkness. Good but not great. [2006.11.22: 3.6]marchcow (664) - Coralville, Iowa, USA - NOV 19, 2006
Getting back around to this one, after finally having actually visited Monk’s, though this from a four pack at home (again, it’s the ’Monk’s’ label). Nose acetic with luscious, heavy dark sour cherries, some red maltiness and mild black currant. Taste lovely in medium-strength sourness, light bitterness that grows to a bready medium in the dry finish. Bread crust and earth, paper and a touch of cobweb, tons of lovely dry wood, strong cherry and red berry, currant. Very mild and non-accumulating sweetness. The acetic and lactic are not nearly as strong as I remember - maybe another sign of palate shift? - and there’s a bit of scratch/rubber to the woody/yeasty/utterly dry finish. Medium body with smooth foam, brilliant dark blood red body under a short ans soapy tan head. There’s still too much dirty/metallic Van Steenberge character, but it’s nice to have a red that comes with some bitterness; and still goes down smoothly and reminds of why I love the style (and doesn’t crush itself with backsweetening). [2015.07.18: 3.9]
Bottle, Malty sour aroma. Reddish brown color. Light flavoring. Watery. Lightly sour oaken flavor. Hint of cherries. Quick watery finish. Not a great Flemish sour. brewblackhole (1588) - Muskego, Wisconsin, USA - NOV 16, 2006
Sour lactobacillus, sour dark fruit, tobacco, and oak in the aroma, taste is sour dark fruit,with the sourness dominating,the body is on the extreme light side, really strange how quick all the flavors fade after the swallow, really could use a much fuller body
matta (1140) - Tampa, Florida, USA - NOV 14, 2006
Titled- “Monk’s Café Flemish Sour Red Ale”
BeerandBlues2 (13594) - Escondido, California, USA - NOV 14, 2006
Pours a dark rusty amber body and a fluffy light tan head. The aroma boasts a cornucopia of fruits; sour cherries, raisons, plums, and green apple. The flavor is a bit candied with sweetness also showing a tart iron / bloody likeness on the finish. There is a hint of oak, and the acidic tartness seems somewhat counterfeit. Don’t get me wrong, I am enjoying the beer, but I really scrutinize traditional styles of beer like this, more so than most styles. The beer has been categorically dumbed-down for a consumer appeal, and that is what bothers me. I am content in drinking, but always doubting….
Bottle via trade with JHop. Pours a slightly cloudy tawny with a small rocky and fizzy light brown head, mostly diminishing, with some fair lacing. Aroma is average malt (caramel), light hops (flowers, lemon), light yeast (earth) with notes of cherry, raspberry, cassis and cask. Average flavor duration, moderate sweetness and bitterness, heavy acidity with mineral notes. Medium bodied, sticky texture, lievely carbonation and chalky. 505 (271) - Echo Park, California, USA - NOV 11, 2006
Aroma is apple, acidic, somewhat sweet. Pours nice amber, small off-white head. Flavor is acidic at first, but relatively bland finish. Relatively full body. Haven’t had too many flemish sours, but this one is decent. crzybob77 (530) - Richmond, Virginia, USA - NOV 11, 2006
Fruity vinigar aroma. Taste is fruity (mostly cherry) with a sour bite in the background. A good beer. Marko (5753) - Split / Zagreb, CROATIA - OCT 30, 2006
A pretty nondescript 0.25l bottle at the Hopdevil in Zagreb
Didn’t know what to expect with this one. It poured a murky, quite dark red colour, with a medium sized beige head that went fast. The aroma was interesting, funky, a pungent cherry / Griotte (I think I used this before... a type of candy from Croatia, chocolate filled with cherry brandy) nose, with hints of yeast as well. As some have noted this one really does have two sides to it. It starts with lovely cherry candy, bubblegum, some sourness, funkiness and dust and it breaks down to an odd blood/iron stale taste. In the same sip. At first it puzzled me, then I had enjoyed it, and in the end it became a struggle to finish the last few cl in the glass. This one’s hard to rate. Damn hard. Not nearly as good as the other Flemish Sour I’ve had - Rodenbach Grand Cru, but interesting and pleasant and at the same time repugnant in its own way.