drsordr (2920) - Loveland, Ohio, USA - JUL 30, 2017
2011 bottle shared by alexsdad06 pour dark brownish copper, moderate ecru head. Nose sour, moderate powder, macerated fruit. Taste light sour up front, then similar to nose with fruit, cherry, powder, and light tart. Sours aren’t my thing but this one is drinkable. BuckeyeBoy (8853) - Boise, Idaho, USA - FEB 6, 2017
750ml bottle thanks darrel via back log. Pours out brown amber topped with a fizzy sand head. Nose is nice wood pitfruit cherries sour funk notes and spice. Taste is more of the sour cherries wood leather some sour sweet kick. Errl (2577) - Plano, Texas, USA - NOV 25, 2015
Bottle...Pour is red with bubbly whote head..Nose is caramel, vinegar, spice, leather, spice..Taste is spice, leather, caramel, tartness, funk, sweetness, sugar.. wchesser (2159) - Denver, Colorado, USA - SEP 30, 2015
Early ’11 bottle in Oct. ’15. This has held up nicely. Deep brown with some reddish mahogany. Low carbonation but fitting. Nose of dark and sour cherry, some wet wood/wine cellar. Taste follows, plus leather, very lightly acetic/balsamic (and much less than I expected). Tart dried red fruit predominates. Fairly full bodied. daleharshman (1080) - Escondido, California, USA - AUG 31, 2015
750 ml bottle given to me by my buddy Shem in May 2014 from his cellar. I believe that this is from the original production from spring 2011. Pours a deep garnet-brown hue with one finger of fizzing tan head. Complex AROMA of tart Thanksgiving cranberries, under-ripe raspberries and cherries, oaky red wine, light chocolate, light leather, bit of vinegar, and a hint of sweaty socks. FLAVOR has much of the same as the nose with notes of mostly tart red fruit (raspberries, cherries, cranberries again), definite oak, light raspberry vinaigrette, and mild funk. A notable sweetness emerges toward the finish which balances this nicely and tempers the pucker factor. Not sure how this was when fresher, but this four-year-old bottle yields really nice fruit and wood with a nice level of sour. (304, 979)
Drake (14332) - Milwaukee, Wisconsin, USA - JUN 14, 2015
750 mL bottle from Whole Foods Madison, WI, which means I’ve had this over three years. Opened 4/9/15. Hazy dark rust, thin creamy tan head. Good retention. Aroma of acetic sourness, cherry, mild oak. The taste is tart acetic sourness, citrus, cherries, oak, hints of vanilla and alcohol. Medium bodied, low carbonation, lingering tartness. djd07 (16289) - Houston, Texas, USA - MAR 6, 2015
Bottle during RBWG. Pours a cloudy copper with small beige head that diminishes to nothing. The aroma is vinegar, cherry skin, wood. Thin mouthfeel with nice tart cherry, balsamic vinegar, light tannins, really enjoyed this. BiiruBierBeer (1059) - Phoenix, Arizona, USA - FEB 27, 2015
Smell is malt, mild sourness, and licorice. Taste is malty sour red. Medium carbonation with some foam. Homer321 (5248) - Melboring, Florida, USA - FEB 21, 2015
Bottle at the hotel share. Tart nose with a ton of cherry pie and bread crust. Taste is malty smooth and bready. Held up well with only a light but of oxidation. Very nice. ineedbeer (2296) - Oakland, California, USA - JAN 6, 2015
Poured from a 750 ml bottle.
Aroma is very fruity with a lot of tart berries, cranberries, tart cherries, and cassis with some prune and plum notes. Light raisin with some light oak as well. Moderate acidity with a hint of acetic acid. Light toasted bread, caramel and toffee notes.
Pours a slightly murky, burnt amber with a small, fairly thin, tan head that recedes quickly to the edges where it lingers for a bit. Light lacing and small legs.
Flavor is moderately tart with a little less fruit than in the aroma. Medium light acetic character. Some berries and tart cherry with prune and plum, but also some raisin. More malt and oak than in the aroma with toasted bread and caramel. Medium light bitterness.
Mouthfeel is medium bodied with medium carbonation. Low astringency and low alcohol warmth.
Overall, a nice beer and better than Oude Tart. The fruit character is a bit different and better integrated with the malt and oak. The acidity is also not as bright and strong.