overall
99
97
style
RATINGS: 589   WEIGHTED AVG: 3.89/5   IBU: 5   EST. CALORIES: 234   ABV: 7.8%
COMMERCIAL DESCRIPTION
Sour in the Rye is an American wild ale. A challenging beer to brew due to the substantial amount of rye malt, but you’ll be glad we took the time. The character of the rye asserts itself with clove and pepper in the aroma and flavor, and contributes a full body not generally found in sour beers. Pleasantly sour with notes of tart cherry, rustic earth and vanilla notes from a year-plus of barrel aging.

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4
blankboy (7860) - Toronto, Ontario, CANADA - JAN 27, 2014
[Bottle (750ml) shared with HogTownHarry, jercraigs & mabel -- c/o j&m. 2012 vintage] Pours a hazy orange-copper with an average size frothy white head. Aroma of sour cherries, slightly tart, a long with a hint of spices and a hint of wood. Flavour’s nice and sour along with some tartness, spice and a hint of wood. Medium bodied. This is fantastic stuff.

3.8
JulienHuxley (5978) - Sherbrooke, Quebec, CANADA - JAN 26, 2014
Bottle, thanks to joes. Hazy gold pour, thin white head. Aroma of whisky, sour aromas, rye, oak, light acetic notes, mild funk, peppery. Taste is sour, light buttery notes, acetic and oaky, however the acidity is not too strong, surprisingly balanced for a Bruery beer. Palate is dry, light carbonation. Quite tasty.

4
Benzai (16914) - Oirschot, THE NETHERLANDS, NETHERLANDS - JAN 26, 2014
75cl bottle shared by Joes. A bit hazy reddish color, small white head. Aroma is very fruity with some sourness and a slightly chemical hint. Taste is nice: lovely fruits, fruity sourness. Not as dry as the Tart of Darkness we just had. Very balanced. Very nice this one.

3.6
DutchDrebus (6322) - Oirschot, NETHERLANDS - JAN 26, 2014
Bottle @ joes. Hazy orange colour with a small white head. Smells rye, actually kinda sweet, wood. Tastes sour, some lemon and lime, oak. Medium body, nice carbo.

3.6
Abijen (2572) - ’s-Hertogenbosch, NETHERLANDS - JAN 26, 2014
Pours an orange slightly unclear beer with a good white head. Smells sour, some malts and rye. Tastes tarted sour. Average carbo, medium body and a dry texture.

4
budznsudz (584) - Audubon, New Jersey, USA - JAN 25, 2014
Murky orange with an off white head that fades to a ring. Aroma is funky peaches, earth, hay, and spice. The taste is juicy tree fruit with barnyard funk, floral notes, and some earthy spice. This is very good.

3.9
czar (9592) - Québec, Quebec, CANADA - JAN 21, 2014
pours hazy golden orange with a nice off-white cap, some retention, nice lacing. nice and complex fruity-nutty-spicy maltiness, spices, moderate funk and light woodsiness, coffee beans, cider qualities, grass, bitter herbs, touch of earth. average to moderate carbonation, light to medium body - oily, lightly tart, astringent and grassy-spicy finish. balanced and very tasty. much enjoyed!

3.8
mathieuc (4000) - Québec, Quebec, CANADA - JAN 20, 2014
Pours a cloudy brown with no head/lacing. Aroma is fruity and acidic, lightly spicy too. Taste is acid but not over the top acetic like some The Bruery beers can be. Peppery rye finish. Body is light, carbonation medium and mouthfeel somewhat juicy. This is a quality sour.

3.9
JBPortland (1574) - Hampton Roads, Virginia, USA - JAN 18, 2014
750ml bottle thanks to matboz! Pours cloudy toasted orange with medium head. Nose is dank tart citrus and earthy grain. Taste is sour fruity grains and earthy wood, citrus, lacto, some subtle spices and peppery notes. Finish is sour lacto fruit and rustic grain. Enjoyed it.

4.1
ClarkVV (6940) - Boston, Massachusetts, USA - JAN 15, 2014
UPDATED: JAN 16, 2014 2013 bottle drunk 1/15/14
Golden-amber body shows a high clarity and a cream colored head that recedes quickly.
WOW, that’s the best sour nose I’ve smelled on an American beer in a long while. Big horsey brett and pedio-influenced aroma has all sorts of tart acids, lime, nectarine, grapefruit rind, yogurt, and then a wash of fresh oakiness and plenty of it. Really well-balanced. I let it breath for about 10 minutes before trying a sip and when I first did, it was probably about 47-48 degrees. Tons of raw sourness, but immediately a balancing malt backbone, probably lots of the rye, is felt, leading to a solid medium body and an actual sour beer that isnt over attenuated, thin or lacking of character. Upon warming to the 55 degree range, tannins and a fair amount of sweetness begin to chip at the palate. Still, a wonderfully tight carbonation and full-on sour and tartness keeps me coming back for sip after sip in very quick succession. Rye and other grainy/chewy malts arrive on the finish, with extended warming, and actually provide yet another interesting aspect. Can’t help but thinking along the lines of Cantillon, aroma-wise, but the flavor needs a little bit more work. I don’t know how 3F and Cantillon achieve the flavor, body and balance they do at 5 to 6% abv. A bit more alcohol here, than I would prefer, but when you’re evoking parallels of the best of the best, you’re definitely doing a lot of things at the very highest level.


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