“We brewed this ale with around 40% rye as a base malt and let our sour yeast and bacteria eat away at it in oak barrels for over a year creating a sour ale with a complex character of rye spice, oak and a subtle funk.”
Final Rating: 4.5/5
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
Poured from a 25 oz bottle into a Bruery tulip glass. Thanks tbryan5 for hooking me up with this gem!
Appearance- Pours a very hazy pumpkin orange body with a generous, gushing 3 finger off white head that reduces at a medium rate.. leaves spotty lacing.
Smell- Potent aromas of fermented apples, ripe fruit, and a distinct strong funkyness are present as soon as I cracked it open.. upon further evaluation I get sour apple, lemon juice, some vanilla, and leather.
Taste- The first sip packs a pretty potent punch of sourness – citric acid, sour apple, distilled vinegar, tart fruit. I get some rye on the follow through, mixed with a slight caramel-vanilla note presumably from the oak. The finish is sweet and sour, like unripe berries.
Mouthfeel- Medium body, medium-low carbonation. An easy drinker.
The Bruery never disappoints my cravings for a mouth-puckeringly sour beer. This isn’t tart, this is downright sour but in a very good way – very complex and balanced. Highly recommendable.