AWISLguy (3429) - Wisconsin, USA - JAN 18, 2018 ThisWangsChung (836) - Leonardtown, Maryland, USA - JUN 30, 2013
4.1 AROMA 7/10 APPEARANCE 5/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
750ml bottle into a pint glass. What better way to treat myself on my birthday?
A: Pours a hazy reddish-orange color. I’m VERY impressed with the head this pours - it’s about one fingers high (off-white shade) and superbly creamy. Granted, getting such head to form requires an aggressive pour, but even still, its retention is quite good.
S: On the nose at least, the sourness is more acetic than lactic to me. Beneath this assertive tartness lies some nice fruit esters - cherry, peach, and apricot come to mind. Even if it’s not really deep, I usually enjoy these vinegary sours a lot, especially when they have a level of balance to them. I don’t pick up much rye, though.
T: A good puckering bite starts this one off (in addendum, the sourness seems more lactic than acetic, unlike what the aroma suggested to me). The fruitiness reveals itself after the sourness leaves the palate, with some pleasant cherry notes to go along with tart crab apple and lemon juice qualities. It’s in the finish and aftertaste where I notice the rye malts; they both provide a subtle spiciness and a palate-scrubbing sensation. It’s actually fairly complex: some sips accentuate fruitiness, others accentuate the oak barrel (even providing a distant flavor of vanilla on occasion), while others bring out the rye notes. The only thing for me to really complain about is a slight lack of balance...as excellent as this is, it’s perhaps a half step blow La Folie or Rodenbach Grand Cru in terms of delicacy.
By the way, in the name of contrarianism, I decided to pour the yeast in about 2/3rds of the way in, and I’d reckon it’s made the beer a bit harder to drink. Keep the yeast in the bottle, trust me.
M: For about a half second on the palate, it’s fairly creamy...and then the oak tannins, rye malts, good carbonation, and sourness give it a slight roughness to it - which is nothing out of the ordinary for the style. Not the easiest drinking sour, but the moderately high ABV is hidden flawlessly.
O: On these kind of occasions, I can totally justify spending $20+ on a bottle of sour ale (because YOLO ’n’ shit) only for yours truly to consume solo. Thankfully this is good enough where I could easily justify doing such a thing again. Actually, it’s pretty fantastic where I’d purchase this somewhat commonly...goddamnit, I’ve been suckered in by another sour ale. STOP DRAINING MY WALLET DRY, DELICIOUS YET EXPENSIVE STYLE!
On tap at Miller's Pub in the Chicago Loop. Pours a hazy, lighter than IPA color with a bit of a head. Aroma of sour grapes and funk, some citrus, some caramel malts. Taste is tart, earthy, strong funk, grapes. Medium bodied. Finishes quite tart. 13.8 Nische (2661) - Stockholm, SWEDEN - JAN 1, 2018
Bottle shared by Pilsnertest, many thanks! Hazy amber with a short white head. Very tart with peaches, lemon, some white wine vinegar, goldbären and some oak. Just a tad to sour for it to blow me away, still very tasty. jonnyguns (1108) - AUSTRALIA - DEC 29, 2017
UPDATED: DEC 29, 2017 Draft at Mikkeller Bar SF. Pours a golden orange with minimal head. Aromas of gauva, yeast, sour berries and passion fruit. Taste is upfront sour passion fruit and orange peel. Yeastie zest at the backend. Rye bitterness to finish. Fucking sensational. jsporrer (1144) - Pittsburgh, Pennsylvania, USA - NOV 6, 2017
Pours a clear bright orange with a thin ring of white bubbles. Crisp tart aroma with notes of wood. Bold, clean, crisp, and tart fruity taste. Full mouth burst of flavors. Smooth finish with a long lingering tart puckering aftertaste. Refreshing and very enjoyable. Mvalence (55) - Quebec, CANADA - OCT 21, 2017
2015-09-26 Bouteille. Liquide ambré avec un immense collet. Arôme acidulé et boisé accompagné de notes poivrées. Une bouche très acidulée qui laisse place à des saveurs boisée et poivrée. Finale astringente avec une pointe fruitée.
Mister_Li (1634) - GERMANY - OCT 18, 2017
Leicht trübes Bernstein mit reichlich Schaum. Malzig, säuerlich, etwas Essig, Zitronensäure. Vanillenoten, etwas Barrique, sehr spritzig. cubs (10740) - Fort Collins, Colorado, USA - AUG 26, 2017
2013 bottle at home via Broery membership and four years of rotting in my parent’s basement. Fairly clear, dark burnt orange appearance with a cream colored head. Heavy acetic acid, blood oranges, and spice in the aroma. Moderately high sourness. The flavor has more red fruit like cherries along with some citrus fruit. There’s definitely some vinegar notes and is almost reminiscent of a Flanders Red. It’s a little harshly acidic but it is kind of tasty, especially with the spiciness from the rye. Kind of fun to try but not something I’d want to drink too often. Rask0lnikov (1577) - Tallinn, ESTONIA - JUL 14, 2017
750ml bottle. Thanks, Sten. Pours amber colour. No head. Earthiness, slight barnyard, notes of burnt caramel, acidity, vinegar, oak in the aroma. Acidity, notes of burnt caramel, notes of sherry, acidity, notes of plums, sourness. Acidic and dry finish. Plums and acidity in the aftertaste. Rather medium bodied, complex, acidic brew. Nice one. HogTownHarry (7086) - Toronto (Harbourfront), CANADA - JUL 12, 2017
January 21, 2014 - with blankboy, jercraigs & mabel - 750ml bottle. Hazy amber-gold with an average lasting foamy mottled beige head. Frickin’ sour aroma - sour and fruity. Taste - sour fruit, alcohol and some bitterness from oak tannin - a nice bite to it - the barrel seemed to impart a bit of brandy or other brown liquor character - lovely, if hugely sour. Acidic, solid carbonation, long dry sour finish ... straightforward but bloody fun; I could have drunk the whole bottle. AndyW68 (1641) - Louisville, Kentucky, USA - JUL 1, 2017
Copper pour with white head. Aroma is sour apricot with some pepper in the back. Taste...wow. it is aroma on steroids. Huge sweet and sour balance.