TURDFERGUSON (4058) - Durham, North Carolina, USA - SEP 24, 2010
Bottle shared by ucusty. This one tastes pretty similar to the old one. Maybe not quite as tart or full in the mouth. Very similar to the New Glarus Cherry Stout we consumed right before this. Yummy brew, but not quite as complex, nuanced, or exciting as its younger sister.
JCB (3999) - Durham, North Carolina, USA - SEP 22, 2010
12oz bottle from arminjewell - thanks, Armin! Funny, but for some reason I wasn’t initially aware that the recipe had changed. To me, the modest lowering of the ABV hasn’t diminished the complexity even a hint. Still lovely in the appearance (a weathered looking reddish brown), nose (that delectable barrel character familiar from many NG beers, along with a heady mix of tart fruit and vanilla), and the superbly complex flavors. Nice to try it fairly young too, albeit with a tweaked recipe. The yeast isn’t necessarily understated, but hasn’t quite suffused the beer yet. Still outstanding and no doubt will age as well as its predecessor. nuplastikk (6415) - Madison, Wisconsin, USA - SEP 20, 2010
12oz bottle, though I was lucky enough to try it on tap a few times when it first came out as well. Pours a glowing brown red color, with a big, soapy beige head. Tart, funky, barnyard cherry aroma, quite nice. Cherry vinegar, some creamy lactic undercurrents as well. Sour, but retains a nice drinkability. Tarter than I had remembered, perhaps the Brett is still at work. A masterpiece, this beer is phenomenal. blutt59 (6576) - Dallas, Texas, USA - SEP 20, 2010
bottle, thanks to thirdeye11, reddish brown color with smokey sour cherry and brown sugar aroma, flavor is balsamic vinegar and pie crust, more vinegar and less sugary than the 7% Fred82 (2331) - Québec City, Quebec, CANADA - SEP 20, 2010
Bottle at campsite tasting at Ebenezer’s Belgian Beer Fest
benpickens (530) - Camarillo, California, USA - SEP 15, 2010
Aroma : Strong fruits with a bit of cinnamon. Liquoreux. Notes of cough syrup. Very fruity and spicy. Cherry-ish.
Taste : Huge spices, some cinamon and cloves. Really fruity. Finish is very spicy (gingerman bread).
Overall : Very intense. Interesting stuff. A bit too intense on the cough syrup and spices. Didn’t felt very sour and wild to me. Not as good as cran-bic and far from being as good as Raspberry tart.
Crystal clear; not suprisingly reddish in hue. Oaky cherry aromas. Tart on the tongue but not overwhelmingly tart like Rodenbach’s Grand Cru. Thirst quenching. Usually I don’t like tart beers, this one surprised me. Unusual. nightrider (754) - encinitas, California, USA - SEP 13, 2010
Pour from a bottle. Thanks Kan. Reddish murky brown with a bit of off white top. Aromas of fruit, sweet malt. Nice feel in your mouth with a fairly light body. Lightly sour and tart with sweet cherries and lighly toasted malt. Some vanilla off the back. Pretty tasty beer. daknole (11050) - Scottsdale, Arizona, USA - SEP 13, 2010
Reddish brown pour with an off white head. Aroma starts with some big oaky and vanilla characterstics, cherries, and vinegar. Flavor is a tremendous mix of sweet and sour. Sour cherries, sweet vanilla, raw oak, red wine vinegar, raspberries. Man this is delicious. kmweaver (3207) - Petaluma, California, USA - SEP 12, 2010
12oz bottle, courtesy of MrPickles. Thanks, Andy! Pours a bright, lightly hazy, ruby-tinged orange color (somewhere between amber and orange); thin, fine-bubbled off-white head with excellent lacing; dig the color on this. The aroma shows mouthwatering tart cherries, creamy oak (plenty of vanilla), and strawberry fruit leather; hints of cinnamon and spice (presumably from the barrel); dense, lush, modestly tart aroma with excellent details. Medium body; average carbonation; quite creamy, with nothing rough here; following the aroma, the lightly tart cherries, red fruits, modest citrus, and hugely charismatic oak notes come together nicely: reasonable acidity, nice citrusy note at the tip of the tongue, lively and light enough to down quickly; very well-presented, highly oaked sour ale (though not particularly sour); the sour brown characterization is vaguely apt, but there aren’t any darker malts or major sweet and sour notes here; nicely toasty, tart, and drinkable, with more a concentration on red fruits than traditional sour browns. Tasty stuff. Glad to see Dan turning down the alcohol on this and zeroing it in. Pretty much just as good as the original, in my mind, if not better (my scores from before might be higher, but my scale’s shifted a bit in the meanwhile). Long finish of vanilla-laden oak, lightly tart red fruits, and a soft toastiness. reliantkcar (102) - USA - SEP 11, 2010
caramel, barnyard, basement aromas, cough drop, cooked vegetables, rotten eggs, skunky, red, clear, minimal head, medium sweetness, lightly bitter, heavily sour, medium body, slick feel, flat, long finish,