RATINGS: 31   MEAN: 3.45/5.0   WEIGHTED AVG: 3.33/5   SEASONAL: Special   EST. CALORIES: 150   ABV: 5%
All of the sourness in the flavor comes from the process of souring the mash. To create the ideal mash for souring we doughed in at 164°f. The mash eventually stabilized at 149.5°. We then proceeded with saccrification, followed by a vorlauff to clarify the turbidity of the mash. Once the extract was clarified we brought the temperature of the mash down (using the heat exchanger) to 130°. We added a handful of unmalted wheat to the top of the mash bed and floated a "bed" of Argon gas over the mash for about a half hour, displacing the oxygen in the mash tun and creating an "inert gaseous zone," making the atmosphere anaerobic. Then we left the mash to do its thing over the weekend. We arrived to the smell of pineapples and weird esters I had never encountered in a mash tun. We then ran off the extract as usual and brewed the wort, hopping it lightly and adding some malto-dextrin and lactose to sweeten up the wort, knowing the final product would be quite sour and might need some balance. That is how we made the sour mash Brune.

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bottleforager's rating

   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
bottleforager (3208) - Gray, Maine, USA - JAN 27, 2013
Pours a medium hazy copper with aromas of sour ripe berries and sweet fruitiness. On the palate its a interesting beer with amped up sweetness to counter the tight tart fruit. Touches of acidic vinegar and juicy fruit. Not bad but a little confused with the profile of flavors.

AirForceHops (7793) - Epping, New Hampshire, USA - FEB 24, 2014
22 oz. bottle purchased at the source. Let me say this is not a style I really care for at all but I always try to revisit a style after some time. Dirty brown with ruby highlights. Nose is harsh sour berries. Tart berries, red wine vinegar, balsamic notes, building into a lactic acid finish.

I really don’t understand why people drink this style. Harsh and funky. I had a mild case of heartburn after drinking 12 oz. of this, hard for me to enjoy this type of brew.

pushkinwow (2895) - Ottawa, CANADA - JUN 11, 2013
Can’t remember what great person gave this to me as a bonus in a trade but happy to finally get around to opening the bottle (best by May 2013). Light brown with an orange huge, static and one finger beige head. Some grass, bit of roasted malt, hints of sourness and vinegar, gassy, some cherry notes - interesting combination that provides a very refreshing aroma on a hot day until it warms up at which points the vinegar really dominates. High carbonation, moderate to light body, vinegar tartness, some cherry with a bit of raspberry, thin on the palate with a vinegar bite.

mcox90 (2130) - Wilton, New Hampshire, USA - MAY 15, 2013
22 oz bottle from the brewery gift shop. Pours a muddy reddish brown with a 1/2" head which recedes to a ring. Sour, funky aroma that made me think, old leather. Flavor was quite salty, so sweat soaked old leather. Like an old pair of work gloves. Mouthfeel was medium bodied, but oh so sour.

thornecb (6055) - Marblehead, Massachusetts, USA - FEB 21, 2013
Pours ruby-tinged mahogany into a tulip. No head. Mild cherry aromas. Soft with tart pit fruit upfront turning to marshmallow in the medium length finish.

radarsock (1223) - Massachusetts, USA - FEB 19, 2013
Had on tap at the source, 7:13 pm, earlier today. To chalice it pours an auburn dirty sandy red with a thin, trim off-white ringed head not even a fingernail in length. Aromas of tangerine peels, red wine lees, strawberry jam, ferns, and mold. Tastes of kilned malt, yeast, green grapes, and lactic acid. Lemons, limes, and honey by swallow. Super-duper vinegary. Drinkable, and better yet, enjoyable.

Phatdog1 (259) - Brentwood, New Hampshire, USA - FEB 7, 2013
On tap at the brewery. Beautiful copper pour into a tulip. Malt and pickle juice on the nose. Amazing sour punch in the face with a super vinegary finish, zero sweetness. I enjoyed it, but one and done. ---Rated via Beer Buddy for iPhone

bierkoning (13670) - La Tropica/Doarp, NETHERLANDS - JUL 25, 2010
Bottle from Hoppymeal, thanks! Dark brown color. Vinegar, caramel and cherry notes in teh aroma. Sour, caramelly, slightly lactic flavor with cherry and raspberry sweets and cinnamon. Could have been a Flemish sour.

redlight (2325) - Orlando, Florida, USA - AUG 10, 2009
hand bottled, thanks to Beerlando for sharing! Tart apricots, raspberries, strawberries, funky aromas. Pours cloudy amber brown with a thin white head that disipates. Sharp sourness, black pepper, over ripe fruits, berries, strawberry, sour raspberries, funky. Not bad.

malrubius (3017) - Springfield, Vermont, USA - JUL 31, 2009
Time to catch up before BCTC. Bottle at PilsnerPeter’s Spring Throwdown. Thank to everyone who brought great beer and ribs and pickles and everything! Cloudy reddish with ring. Sour woody caramel aroma. Watery sour citrus cherry mild honey tea. Watery.

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