rubbishystuff (2537) - Chicago, Illinois, USA - JUL 24, 2010
UPDATED: APR 7, 2017 I loved this stuff. I would like other brewers to try a soured porter. Like a sweeter more roasted version of Goudenband. Well done! Serving: Bottle mspindler (489) - Alta Loma, California, USA - SEP 30, 2009
Bottle shared by Hophead22. Pours a hazy mahogany with a thin tan head. Aroma is sesame, some sourness, cooked fruits, and a strange thai food thing going on. Flavor is toasted sesame and stewed fruits with a moderate tart. Medium to full bodied with soft carbonation. darkguardian (733) - Florida, USA - OCT 25, 2009
12oz bottle thanks to Pantanap. Man I love this beer. The nose is mostly sour cherry and light roast. The flavor is just mind blowing. Sour cherry and some light acidity up front that gives way to a big chewy malt center and great porter roastiness. Finishes clean with very little sourness and a fantastic roasted milk chocolate aftertaste lingers. So damn good. mjmcend (209) - USA - JUL 31, 2010
Aroma is strongly sour with some minor chocolate notes and some malt. Color is a translucent brown with almost no head. Certainly much thinner and lighter than a standard porter. Taste is of chocolate, burnt wood, sour mash, toast, and malt. Chardonnay flavors and acidity as well. Outstanding and complex. Incredible and unique. brewolf (169) - Wilderness, WA, USA, - MAR 29, 2012
Multiple bottles, I think all of them from my good friend Matt. Thanks!
Deep rusty red-brown pour, with a thin creamy tan head. Graham cracker, strawberry, balsamic, and cocoa in the nose. Flavor is lightly tart, lightly sweet, and adds a wonderful earthy forest floor character to go with the soft acidity. Body is medium and creamy with lively carb. The beer finishes smoothly and leaves you with lingering notes of dark fruit, treacle, and soft aromatic wood. So very drinkable. Mercurial, odd, complex, and cohesive. It is a perfect example of why I find ’traditional’, old-world brewing methods/styles so exciting and endearing.
joshmcg000 (388) - Iowa, USA - APR 4, 2014
This one was held back a few years by my friend. I had it when it was first available and I remember loving it. Aroma is smoky with some nice oak with alot of roast to it. Pretty crazy concoction and I love it. Smoky dark roasty malts and its very sour and crisp on the front end. It tapers off to a very light oaky finish with a little roast malt. Love it. sthlm (790) - Blank, Alabama, USA - AUG 22, 2009
UPDATED: DEC 29, 2010 [On-tap at GTMW ’09] Pours reddish-brown with a good beige head. Aroma is bizarre. Honey mustard, roasted malt, honey roasted peanuts, and some smoke. Taste is very sour up front, then chocolate and honey roasted nuts again. Medium mouthfeel, long finish. At first I was a little shocked by this. Then after the surprise wore off, I wasn’t sure if I really cared for it. It didn’t take long before I really warmed up to it, and now when I look back on it, I actually find myself craving it. Sign of a good beer, and incredibly unique as well. New Glarus with another winner.GG (2332) - NorCal, California, USA - SEP 4, 2009
I’m craving this beer again. So unique, and tastes awesome. I’m bumping it 0.2 points.
A year and a half later and I still crave this every time I think of it. If Dan Carey doesn’t brew this again I may have to take up homebrewing to try and make it myself. Bumping it up another 0.1.
Wow. Not really sure what to think of this one. Totally came out of left field. It really made me redefine what I thought I knew was a porter. Has the style changed that much over the decades?
GT (10001) - San Diego, California, USA - SEP 2, 2010
The one pours out a maple syrup looking brown, mostly clear with a 1" light tan head. I knew it was going to be different when the beer was transparent. Aroma was very lactic-y. Meat marinade, light chocolate, fingernail polish, brown sugar, subtle smoke and roasted nuts. Clearly not what I’m used to, but intense and intriguing at the same time. Flavor is acidic, yet the underlinging sweetness really plays well with each other. Lots of chocolate and wine up front, light roasted malts and smoke about mid-palate, toffee, black cherrie puree, and buried is the vanilla to finish it off. Just a scramble of flavors, yet it works so well and it so different. Kinda reminded me of Rodenbach Grand Cru mixed with porter.
355mL courtesy of CaptainCougar. Holy @%$! new Top 10 beer for me! Just incredible. It poured a clear deepish amber with a thick, medium, permanent creamy tan head that has amazing retention and swathy lace. Aroma is true sea salted caramel, true toffee, true Worcestershire sauce on tenderloin, tamales, balsamic vinegar, oak, more caramel syrup, and then as it warms it morphs to full German chocolate cake. It is not unlike Struise Earthmonk. Taste up front is super rich sea salted caramel, toffee, coconut oil and then moves in the finish to full spicy sour that is quick and zippy on the palate. Almost a spicy and vinegary Flemish red character peeks in and quickly dissipates. One of the most refined, complex, and unique beers I’ve ever had and a new all-time favorite. Hats off to New Glarus. mbsmith (72) - Missouri, USA - APR 6, 2011
bottles from the brewery. drink this soon, some bottles are starting to turn downhill a bit. so i just couldn’t imagine that a sour porter would be all that good. sounds like someone trying to be a bit too creative but i was dead wrong. beautiful beer, amber brown with a light brown head, very small bubbles about two fingers high. begins very smooth and then the flavors explode on the middle of your tongue- English malts are balanced by tart sourness that is quite present but not puckering, has a bit of a tobacco taste. tangy and acidic finish that lingers and continues to develop. awesome beer. some of them are tasting more like a tart brown than a sour porter, which is not a bad thing but doesn’t have the beauty and complexity of this beer at its prime. if you have some, DRINK IT.