RATINGS: 1604   WEIGHTED AVG: 3.98/5   IBU: 18   EST. CALORIES: 210   ABV: 7%
La Folie, French for "the folly," is a beer steeped in New Belgium brewing tradition. This wood-aged, sour brown spends one to three years in big, oak barrels, known as foeders. And when the beer finally hits the glass, La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouthfeel will get you puckering while the smooth finish will get you smiling. Not a beer for the timid, La Folie is a sour delight that will turn your tongue on its head. Find out why it’s considered one of the best sour beers around.

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decaturstevo (6343) - decatur, Tennessee, USA - JAN 19, 2008
An amber pouir with a gooey lace. W very sour cherrry aroma and a hint of cinnamon. A very sour flavor as well that is very black cherry. Slim palate but pretty good mouthfeel. Pretty good for the style, a style I like more everytime I try it.

Headbanger (4022) - Aurora, Illinois, USA - JAN 10, 2008
750 ml(10/07)(courtesy of a shared bottle with RSRIZZO)-A huge off white head on a dark amber body. Aroma of sourness and tartness. Taste of the same. It fits the style perfectly. Interesting beer to try but not my style.

mabel (10004) - Toronto, Ontario, CANADA - JAN 10, 2008
UPDATED: DEC 22, 2014 [921-20071205] 750mL. Strange toe jam yeast aroma has a bit of sweet apple booze. Hazy, amber brown body with a long-lasting creamy off-white head. More apple booze and a little sour tang in the flavour. Medium body is sour. Interesting to try. (6/4/7/3/14) 3.4

[4132C-20111119] 1pt6floz bottle. Sour malt aroma has a fresh note to it. Clear, dark red body with a quick foamy dark mocha head. Sour cola cherry chocolate-sprinkled bread malt flavour. Medium-full body. Really interesting, almost a little hot at the back of your throat. (7/3~/7+/3/15) 3.6
(@ Rudy’s Sourfest 2011)
Overheard: "It feels like you swallowed the sun." -- ghost pepper hot sauce wings

[6687D-20140816] Bottle. Mild sour bread malt aroma. Murky dregs, brown body with a quick foy off-white head. Super sour yeast flavour. Medium body is all sour. Tasty. (8/2/8/3/16) 3.7
(@ Campground Brewdown 2014, Millmont, PA)

toncatcher (228) - Santee - SAN DIEGO, California, USA - JAN 4, 2008
On tap at the NEW Liar’s Club in Alpine. Pours a cloudy amber with a nice white head. Aroma of sout and tart light fruit, apples, pears, and grapes. Flavors of rfreshing sourness, tart cherries, grapes, granny smith apples. Very nice.

padrefan98 (854) - (San Diego) Santee, California, USA - JAN 4, 2008
First one of the night for me at Liars Club in Alpine. From the tap. Very nice poor with colors of reddish to brown, and some light white frothy head. Very good! Outstanding drinkability.

lachesis (757) - St Idesbald, BELGIUM - JAN 3, 2008
Thanks to Chris Lively from Ebenezers Pub in Lovell Maine for sending us this great and tasteful brew. Slight hazy red copperish in collor with a beautiful off white head. Aroma is complex and crispy-refresching. It has touches of sour oxidized apples, hints of peachpit, apricots and sour reine claude plums. Also a fine touch of wood, and wet birchwood. Taste is complex and very well ballanced. It a medium body and a good tart bite that goes well with some hints of cookies (dry) and a fine layer of bitterfood drenched in orange juse. Aftertaste is quite long and eazy on the pallet. I enjoyed this beer very much, thanks Chris.

NicerInPerson (337) - North of Raleigh, North Carolina, USA - JAN 1, 2008
#07 1693 The aroma was tart and magnificent with an acidic presence which was fruity and nicely contained a bacterial presence. The aroma had some semblance of Brett but also other buggy infestations and a tannic characteristic of oak and perhaps wine. The beer poured into the glass crystal clear amber/copper with a beige slow growing, yet moderate and everlasting head which lasted forever to lace the glass. The flavor was tart with a fruity characteristic. The flavor was oaky and sweaty and had a horsey nature that was very sublimely achieved. The tartness was light and refreshing and did not detract. The finish was dry with light tartness and fruit lasting into the aftertaste. The body was medium and the beer was highly carbonated and spritzy on the palate. A really nice Oud Bruin, excellent aroma and great flavor. Many thanks to the guys from CARBOY for bringing this one back to me. 750 ml corked and bailed bottle.

BigMilly8 (389) - Wesley Chapel, Florida, USA - DEC 30, 2007
Rating #200 From bottle, Number 07-6723, courtesy of Valpoaj : Pours a very dark color with red highlights, and a big ole’ huge foamy white head. Awesome lacing. Sour fruit aroma, green apples, some grapes. Taste is very nice. Sour and tart, but allows a very smooth and mellow finish. Medium bodied, no signs of alcohol. I dont think it is over carbonated as some others have said, atleast not my bottle. Very very nice beer

krisbierjaeger (844) - dolores, Colorado, USA - DEC 25, 2007
long before the printing press or dental floss came to old europe, before casual pillaging fell out of favor, brewing was in it’s infancy. along the marshy, fetid rivers of the low country, tribal people were able to collect steeped barley juices and contain them in hand hewn wooden vessels. then, by forces unknown to them, a fortuitous alchemy occurred: it would ferment, becoming not merely drinkable, but mood-alteringly alcoholic. cheers! well enough so far, and the neo-lithic timeline of beer was launched in the trial and error evolution that all arts and sciences undergo. along the way it was inevitable that casks of beer would upon occasion become breached and both emit and absorb elements of their respective environments. sometimes the cask would float away in a flood and wash up months later in a putrid bog where flies would bite and dead carp would bloat in the viscous muck. the lost, supurating cask, once rediscovered and pried out of the sulphurous clay and brought back home, would frantically have it’s bung cleaned and removed, unleashing the pickled beer so cherished in those hard times of subsistence living. pulling lice from their beards while smiting the skulls of their rivals, the haggard elders would hoist a kiln-baked ox bladder chalice and joyously decant some of the precious beverage. being innured to the quotidian eating of slugs and dirt-encrusted flotsam of the sort that would disgust a starving jackal, they shuddered only momentarily to observe that the liquid was the color of wind-dried mackerel, a mummified flesh kind of ruddy yellow, translucent and foaming with disease. those that bothered to sniff were assaulted with odors of rose hip vinegar and the pine-sap based solvents used to waterproof ocean kayaks. the dried apricots used to sweeten the brew had been preyed upon by malignant bacterial barbarities, striping away sweetness and leaving a lemon juice sourness that is to the tastebuds what a bulldozer is to a tulip bed. there is sour cherry and crab apples, grasshopper excreta, composting cucumbers, and corn husks. in addition we discern a suggestion of foie gras livers --not the forced-fed foie gras of geese-- but the bloated livers of lifelong alcoholics. and now, from this page of zymurological history, a beer that evolved in a ripe humidor of conjoining accident and design-- drenched in sweat, error and ocassional food poisoning, comes this: new belgium’s la folie! i honored it’s reputation, recoiled momentarily at it’s price, and resigned myself to settle into whatever spell it’s gustatory poetry might beguile me with. when my skull twisted back with the aroma in a way that would behead a bobble-head doll, i knew i was out of my element. the astringency of this put me into a full arrest of acid reflux syndrome that a half pack of tums could scarsely contain: the tablets bubbled in my digestive cauldron as fecklessly as turning a kitchen fire extinguisher upon a volcano. there was a remote brown sugar sweetness crying out from the overburden of puckering sourness, but it was like a spritz of air-freshener in a hog farm. the heart and soul of the beer is in it’s unrepentant green olive sour bitterness, like ketchup vinegar-- a lethal tartness that would cause seizures in dung beetles. every sip becomes a bruising bite upon the tongue-- i could have worn out three tongues and still come away beaten, exhausted, and heartbroken.

OldMrCrow (2446) - Seattle, Washington, USA - DEC 24, 2007
UPDATED: FEB 4, 2010 2005 bottle tasted Christmas Eve 2007.

The beer starts beautifully. A soft pop of the cork, a gorgeous pour (clear deep beautiful copper read with a nice white head). Simply lovely aroma: wood, balsamic vinegar, sour cherry.

But for whatever reason, the flavor doesn’t blow me away the way that the best lambics do. Rather, the flavor is just a little bit over the top sour for my taste (Despite the fact that I adore e.g. Cantillon Bruocsella 1900 Grand Cru) or perhaps it is that the intense sourness is not matched with a corresponding dryness. The acidity burns the throat almost like whisky; it scorches the inside of my nose like vinegar; it kicks away at the inside of my stomach like too much black coffee at 4 in the morning. The woody tones in the flavor are wonderful, but my palate doesn’t "shift" as I sip into this one as it does for my favorite lambics. (By this I refer to that glorious saturation of one’s sour receptors that kicks in a third of a way through a great bottle such that the subtle sweetness comes through and shines like miracleberry on the tongue.) A day later, I still struggle to finish this one, even with help from my father, who did more than half of the work. Sadly, I’m in little hurry to repeat the experience and in less hurry yet to repeat it on a full bottle. 7/5/7/3/13=3.5

Tap 7/25/09. Perfectly reasonable sour, but I just don’t understand the hype. A schooner of this one was more than enough.

Bottle 8/05/09. As part of the Naked City sour tasting, this one shined, easily outclassing the competing flight of Duchess, Rodenbach GC, and Cascade Cuvee de Jongleur. Deep sourness, very clean, certainly deserving a 4.0 if Rodenbach Grand Cru deserves a 3.9. I’ll bump in that general direction.

Tap 2/4/10. I’d forgotten what a rich dark brown this pours. Again, richly enjoyable. Very nice woody flavors. 3.8 or 3.9 range.

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