Pizza Boy 60 Day Sour Project (Saison Yeast / Red Wine Barrel)


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RATINGS: 1   MEAN: 3.9/5.0   WEIGHTED AVG: 2.91/5   EST. CALORIES: 156   ABV: 5.2%
COMMERCIAL DESCRIPTION
Our 60 day sour project was an experiment on how quickly a sour beer could be produced. We soured wort and added it to four different barrels, each with a different yeast strain. This first Wild Ale is fermented with saison yeast in a freshly dumped red wine barrel.

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3.9
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
orangesol (987) - Pennsylvania, USA - DEC 14, 2013
Served on-tap at Alís of Hampden.

A - Pours murky brown with a nice one finger tall white head, quickly dissipating down to a light film, leaving small streaks of lace on the sides of the glass.

S - Smells of strong vinegar sourness, red wine, woody oak, dulled saison funk and some nondescript fruitiness. Smells pretty sour but not over the top like I was expecting.

T - Starts off with a big sour kick slowly giving way to hints of dry oak, red wine, light fruitiness and some faint saison funk. Finish is quite dry, lingering long after the finish. Much like the nose it isnít as sour as I was expecting it to be, just needs some more funk to bring it all together.

M - Medium body with moderate carbonation. Quite tart / sour in the feel but it doesnít get to the point of being overpowering like some of the earlier sours.

O - This particular barrel came out quite well. It has plenty of sour notes but it isnít a complete brute and the red wine barrel complements it well. Wish it had a bit more funk to it but there are still three other barrels to come.


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