Ballast Point Hout Series - Ont Moet Beer (Unblended)

Brewed by Ballast Point Brewing Company
Style: Sour Ale
San Diego, California USA

Tap at the PP 12 hour fest: Murky multi-hued color ranging from gold to brown highlights, zip for head or lace. The aroma has notes of sour cherries, hint of brett, grassy and herbal hops leading to some barnyard funk quality. There is a note of clove like spice and even some sea salt bantering about.

The flavor profile is tart yet not overpowering due to a kind level of caramel malting. Got a bit funky tasting as it warmed (but a good thing) that is balanced throughout by the acidic bite and tannic finish. Soundly a beautiful tasting beer that fit the genre yet is different enough to make me go back for three tastes. Surprising to say the least, I dig it!

Draught at PP 12 hour Belgian Fest on 3/24/07
Ruddy and amber hues swirl about an auburn-chestnut body with a dash of beige head that laces lightly. Light haziness but still a strong clarity.
Very dry and with obvious acetic acid notes, the aroma also has a nice malic cherry-like fruitiness and lighter brett notes of lime and lychee. Some sweet toffee dots the finish, but it’s never really sweet, just amply malted. Pretty good strength of aroma as well.
Plenty of flemish sours smell pretty good from the nose, but then fall apart in flavor, fortunately this one was just as good if not better. Light toffee and caramel notes with pale malt suggestions are very nicely attenuated but still leave a mark. Lactobacillus and pediococcus are definitely at work here, laying below the brett and producing light yogurt and grapefruit rind flavors. Malic acid gives a good tart fruitiness and even a little oiliness that seems to stick to the teeth. Carbonation could be a bit more tight, as it’s rather unconcentrated and a bit fizzy. On the very end, the coconut flavors that CharlesDarwin notes are actually apparent diacetyl. Noticeable, but very forgiveable, especially if you’ve ever had Russian River temptation or supplication. Some dry wood tannins and more acids create a very dry, lip-smacking finish. Nice stuff.

Sampled at the Belgian Beer Party. Nice sour aromas. Very similar in flavor. Very gueze like in flavor and very acidic. Nott to bad.

Tasted at the Pizza Port Belgian Beer Fest as "Hout Sour" (If somebody knows this is a different entry or shouldn’t be here, PLEASE beermail me). A fresh blast of bright sour tannic earth and glowing peach juice. Pours clouded deep gold. No head. Dense and sweet, not a real light crisp one. But, carries a real package of flavor, including those American Brett flavors of coconut and lychee, unique and somewhat indescribable. Fringes of perfumy fig paste. Bitingly acidic but carrying great intensity. Towards the end, sourness building with faint acetone and grazing vinegars, before leaving in a new barrel. Interesting and unique for an American brewer of a sour.

I am fairly sure this was the Hout Sour I tried at the Pizza Port 12 Hour Belgian Beer Party last weekend (the tour program labels it as "Ballast Point Hout Sour Ale"). Easily the most sour of the sour ales I had all day. An absolute palate explosion that made those weird glands in my neck tickle for several minutes after trying this. In my world, this is a good thing as I’m rather fond of a sour beer. One tends to wonder, like myself, how this would taste say, a year from now. Really tasty as it is, but one of those that can only be done in small doses. I really like the experimental side of the Ballast Point brews and this really sets the bar high for "fruit" ales. It’s amazing what a little wild yeast can do. Crazy stuff, not for the uninitiated.

Bottled. Murky burnt copper color. Warm, lactic aroma with balsamic and lemon notes. Very acidic. Fruity flavors abound, notably apples and grapes. Lingering and almost sweet finish.

NorCal tasting Feb 07 - I found myself strangely attracted to this beer. While it didn’t have the refinement of a Duchesse De Borgogne or a Rodenback Grand Cru, it still maintained a vinegary, lactic attitude in the nose and palate. The subtle berries aroma and taste was also easily detectable which helped balance things out and not overpower the "sourness" of the beer. A nice job stateside of one my favorite styles around. Good stuff.

Valley Brew tasting Feb 2007 - Aroma and flavor are sour lemon, incense, vinegar and new sneaker. Palate is super sour and sticky. I’m a big fan of interesting sours and this fits that bill. I do wish I had more to get a real good description.