Goodgrief (2048) - Middletown, Delaware, USA - DEC 27, 2012
Thanks to eaglefan538 for sharing. Tremendous woody aroma. Mouth puckering sourness. Extremely tart with noticeable wood and dry fruit. Dry finish. Good, but definitely a sipper. Danyel (1606) - Colorado, USA - DEC 25, 2012
bottle. Deep red, not much of a head. Smells oaky, fruity. Tastes very oaky, crisp, rich, nice sour finish. Very good. Gachupines (1252) - USA - DEC 24, 2012
Dark brown with a medium off white head. Aroma is very sour, dark fruit. Flavor is extremely tart and sour as advertised. There’s a bit of a dark malt oak quality underneath. This is obviously well made but a bit overpowering for me. Very intense. DoublEE (782) - South Euclid, Ohio, USA - DEC 20, 2012
Right off the bat, there’s an awesome combination of both tart cherry and sweet and spicy black cherry. This is followed by a lot of the stuff mentioned above. Leather, green apple, vinegar, and oak are joined by tart red grape, spices, tangy berry, and bitter citrus. Floating underneath all of this is a layer of sweetness that binds and compliments everything happening here
TheBeerGod (6241) - Newport News, Virginia, USA - DEC 18, 2012
Bottle - 750mL crowned. Very dark, murky ruby pour with a short, bubbly tan head. Strong aromas of sour fruit, grape skins, wet wood, leather, damp earth and funky yeast notes. Taste is sour fruit, light leather, hints of balsamic vinegar, funky yeast, wet wood, red wine, grape skins and earthy notes. Body is light-medium with only spotty, bubbly carbonation. Lots of acidity to this as well as a bone dry finish. Ends with more red wine, balsamic vinegar, sour fruit, wet leather, damp woody notes, funky yeast, earthiness and unripe berries.
jar72404 (426) - USA - DEC 15, 2012
Bomber. Pours red with thin white head. Aroma is sour cherries, apple, and a little funk. Flavor is the same plus some plum. Very nice. MmmcKay (1052) - Brentwood, Tennessee, USA - DEC 10, 2012
Pours dark chestnut brown. Light head but its there. Carbonation level really is perfect. Notes of celery salt. Black pepper. Fresh radishes. Red wine. Wet wood. Fish sauce. Excellent long clean finish. Tart but not too funky. Really open well as it warms amazing beer. zach8270 (4021) - Henrietta, New York, USA - DEC 1, 2012
(bottle - 750 ml) Dark red pour with a fizzy tan head. Tart and fruity aroma. Some acidic notes that are counter-balanced by very sweet and fruity notes. Caramel notes at the start of the flavor that moves to a tart and sour funky note that goes back to fruity and sweet then to oaky and more sour. Layers of complex flavors with a funky and tart aftertaste. Big fan. brystmar (1314) - Dallas, Texas, USA - NOV 30, 2012
On tap at Blind Tiger for VSK.
Fruity notes seem to jump out at random points, leading to an incoherent flavor profile. Slightly medicinal with an unrefined overall structure.
I’ve given Oude Tart a number of chances from various bottled batches, and having it on tap again at Blind Tiger the other day confirms: I’m not a fan of this beer.
This is a very tough style to nail -- even moreso than fruit lambics IMO. Oude Tart is a great example of a brewery with a well-regarded sour program struggling with the Oude Bruin style. talon1117 (1152) - Fort Collins, Colorado, USA - NOV 27, 2012
A very nice blood red color with a moderate, creamy, khaki head which is somewhat lasting and leaves some frothy lace; much better head than most Flemish’s. The nose is nice with worn leather, some balsamic, figs, Craisins, certainly toasty oak and caramel, subtle spice, and hints at some sweet basil. The flavor is more tart than the nose led on with Craisins and tart bing cherries, still a balsamic note, very slight sour funk, dry and toast oak, and a more than moderate acidity. The palate is somewhat puckering with a quenching acidity, light to medium, and lively. Not overly complex, overly acidic, overly sweet, overly funky, or overly oaky, but very well balanced between all aspects. The acidity makes is a sipper but every finish leaves me wanting another sip. A nice beer to drink now but I am curious what a few years would do with the complexity?