talon1117 (1152) - Fort Collins, Colorado, USA - OCT 13, 2012
The pour is a very dark brown with garnet highlights an a moderate, tan, fizzy head which is fully diminishing. The nose is quite sourish with tart cherries, balsamic lacto notes, barnyard funk, slight roast, and faint dry oak notes. The flavor is very sour dominant with tart cherries, red currants, cranberries, very slight cocoa, and similar barnyard funk. The palate is fizzy, medium, drying, and velvety. The finish is drying with plenty of tart fruit still, funk, and a hefty bit of acidity. Much more sour beer than stout, I didn't get more than a slight roast and cocoa under the funk and sour fruit. Nice sour from a nice brewery.
---Rated via Beer Buddy for iPhone coolpop (1394) - Birmingham, Alabama, USA - OCT 12, 2012
Bomber. Pours nearly black with a medium-sized tan head. Aroma is lots of tartness. Wrinkle up the nose tart goodness, to be exact. Flavor is extremely tart, good bit of cherries and dark fruit, moderately acidic and vinegary. Takes some concentration, but then you get the roasted malt, some oak, touch of chocolate, particularly in the long finish. Kinda weird but very good. DavoleBomb (1867) - Pennsylvania, USA - OCT 12, 2012
Poured into a tulip. Batch 2 (2012) from the super awesome Black Tuesday barrels. Big thanks to bigsippin for helping this get to me.
3.0 A: Black color. Two and a half fingers of foamy tan head. Retention is below average as it quickly fizzes away and no lacing is left. Edit: Strange enough, the final pour with lots of yeast made really sticky lacing.
3.5 S: Tart and moderately acetic nose. Big cherry component along with mixed berry. Balsalmic vinegar with tangy lactic funk. Light roastiness. Not a lot of the more typical funk components overall though. No basement or barn. Rather, this is more fruity and vinegary. The Black Tuesday comes out as this warms up. You can detect the residual leathery bourbon and chocolate.
3.5 T: Like the nose, this is all about fruit and vinegar. Loads of tart cherries and berries. Balsalmic vinegar and vinous tart grape. Some tangy funk, moderate roastiness, and hints of coffee and chocolate. Again, not a lot of traditional funk. Oak with just the slightest hint of tannins.
3.5 M: Lighter medium body. Good moderate carbonation. Not really creamy at all. Reasonably smooth considering how acetic it is.
3.5 D: I’m starting to feel that the Bruery should start making artisanal vinegars instead of wild ales. Most of the stuff they make is acetic acid-forward. While still good, I’m more of a fan of complex funk (which is why I choose 3F over Cantillon most of the time). In any case, I’m glad I have a few more since this will definitely scratch the acetic sour itch that I get occasionally.
Serving type: bottle
Reviewed on: 09-04-2012 00:30:34 jeff789 (1408) - West Chester, Pennsylvania, USA - OCT 11, 2012
Black with a big tan effervescent quickly fading head... Big bubbles... Berry cherry lightly Bretty tart aroma, lightly sweet, perhaps some choc and coffee notes... Lively tart berry roasty flavor quite complex, lightly creamy.. Flavorful, medium body, kinda dry finish... Simply awesome... BeerandBlues2 (13719) - Escondido, California, USA - OCT 11, 2012
Bottle. Pours clear dark brown to black with a small, effervescent light tan head, very short retention with no lacing. Aroma is acetic cherry, plum, and berry with light toast and cookie malt, funky barnyard notes and earthy hops. Flavor is heavy tart and acetic fruits with light malt, no hops and bitterness, and a dry finish. Medium body and low carbonation.
zdk (1917) - New York, New York, USA - OCT 10, 2012
bottle shared at Dadtoberfest. Nice sour, rich and fruit. Dark fruit, plums and raisins. Dark chocolate stout profile with a layer of fruity tarts. A well balanced effort. BelgianBeerGal (4140) - Panama City, Florida, USA - OCT 8, 2012
From the bottle at Big Beers. Pretty interesting beer. Pours like a dark porter but definitely has a sour, vinous aroma. Flavor trends more to the sour side with a little lactose but there’s also some roasted malt in there too. Butters (4063) - Richmond, Virginia, USA - OCT 7, 2012
On draft at mekong. Very dark brown pour with soapy light tan head with sticky lacing. Very Nice sour and slightly acidic brew. Would never have known the base style was a stout unless I was told. But still a great sour. Too bad it costs an ARM and a leg. madvike (3293) - Middleton, Wisconsin, USA - OCT 6, 2012
Bottle shared by rschnake...thanks Rob! - Pours black wtih a ring of tan head. Nose is malty red wine, cherry, and malt vinegar. Taste ratchets up the malt vinegar tartness even more, with a little roast that shows itself up front and on the long finish. A bit thin body with a little carbonation. The jacked-up tartness really obscures most of the stout character, and it’s pretty weird, but in the end it’s still pretty tasty. MmmcKay (1052) - Brentwood, Tennessee, USA - OCT 6, 2012
I’ve had a few soured stouts and imperial stouts, and this is certainly one of the better examples. I’m not really a fan of the style to be honest. I love sours but usually not sour stouts. They come across as muddled and confusing sometimes. This however is neither. It has focus. The sour aspect of the beer is most important and prominent. Rich with good fruit. Not overly powerful with the sour. Nice tartness. Good balance. Pours black and you still get some roasty malts. Nice beer. Awesome name.