craftbeerdesign (2254) - Fort Collins, Colorado, USA - FEB 28, 2012
sample at Brewvival on 2/25/12. red copper pour with an off white head. light tartness on the nose. med body with tons of band-aid, acetobacter, and just plain bad sour puckering flavors - not smooth - not right. very sharp and astringent. I love sours and this one is really off. Butters (4176) - Richmond, Virginia, USA - FEB 13, 2012
Sampled at the First Innaugural Raliegh Rare and Vintage Beer Festival. I’m normally a huge fan of sours, but this one just rubbed me the wrong way. Poured a murky brown with some tan head. The aroma was moldy graham cracker and a wildly funky overly acidic character. It smelled REALLY strange. And the flavor had the same quality to it. It was INTENSELY sour at first, and then the woody funk with extreme acidity. It tasted the way I would imagine old sweaty balls might taste (purely conjecture). Sour beer - yes. Good sour beer - no. emacgee (4708) - Chapel Hill, North Carolina, USA - FEB 5, 2012
Dark dirty brown pour with thin off white had. Nose is fruity and tart, lots of acetic acid. Candied cherry notes. Acetic and vinegary flavor, markedly sour for sure. Unfortunately there seems to be a lot of butter/diacetyl in here. Medium bodied. wchesser (2145) - Denver, Colorado, USA - JAN 2, 2012
On tap at Rackhouse Pub in Denver as part of a New Years Eve ’tap-takeover’. This is one of those total-fail sours that I feel like some brewers leak out from their experiments with wild yeast and brett while they are trying to figure it out. Aroma and taste is basically carbonated, chilled malt vinegar. I think this one got infected with some acetobacter and just went off the rails.