bu11zeye (13029) - Frisco (Dallas), Texas, USA - JUL 20, 2011 WeeHeavySD (3387) - Portland, Oregon, USA - JUN 26, 2011
2.3 AROMA 4/10 APPEARANCE 4/5 TASTE 3/10 PALATE 4/5 OVERALL 8/20
Tap at sour festival 2011. Brown pour no head. Nose is diectyl bomb, fucking a, blech.....
(Draught) Pours a still murky amber-brown body. Aroma of raisins, red wine, toffee, barnyard, and oak. Flavor of raisins, yeast, oak, vinous, brett, and caramel with a dry finish. beersearcher (2382) - Glendale, California, USA - JUN 28, 2011
Sampled the syrah barrel version at Stone Sourfest 11. Poured dark brown. Wine notes followed by a smudge of sour then some lovely toasted notes at the end. Unique and delicious. brokensail (16449) - Dublin, California, USA - APR 23, 2011
A: The beer pours a cloudy dark amber color with an off-white head.
S: Dark fruits and wine to open up the nose. A mild tartness but quite a lot of wine and oak to it, and sweet caramel malts. There’s a slight spiciness which I assume is from the Syrah wine and the oak.
T: Fairly sweet with a nice spice note from the base Belgian yeast. Dark fruit notes as well as some brown sugar and caramel. Mild vanilla flavor and plenty of wine and oak. The tartness isn’t as pronounced as expected. It tastes a bit watery, unfortunately.
M: Medium in body with a low to medium level of carbonation.
O: Sort of an unremarkable beer. I did enjoy it, but it didn’t but it had plenty of flaws. DubC5000 (305) - San Francisco, California, USA - APR 18, 2011
My favorite brew at Oakquinox BY FAR. Sour but not puckering. Sweet but not cloying. Just enough use of hops to bring out the floral, rosy, honey flavors, and some very mild bitterness. Some fruit crosses the palate, likely from the Syrah, which probably contributes some color too. The Syrah also adds a touch of structure and earthiness to what otherwise might have been a thinner, "floaty" beer. Gimme more!
BMan1113VR (7931) - Los Angeles, California, USA - APR 3, 2011
Tap at the brewpub. Pours with a very deep brown body and a scant small tan head. Aromas of dark fruits, vinous, red wine, raisins, dates and vinegar. Flavors are vinous, slightly sour, dark fruit, tobacco, manure, funk, red wine, toffee and dark fruit. Light bubbles which leads to a slightly thin mouthfeel, some good tannins. Dave (brewer) says this should be very nice around winter. I Agree, young but quite tasty, don’t know if the sour is intentional, or just a product of the red wine. It is big, decadent and is well rounded by the barrel. A good, big sour dark is in the future that I might like better. Very nice, rounded, big barrel aged belgian.