FoBAB 2008 labeled as: "Vieux Terroir" and is apparently aged much longer. The beer pours to a glassy/murky shiny copper body with a thin creamy off-white head. The aroma is catty amarillo hops with sour fruits like peaches and apricots with funky barrels. The palate is Cantillon tart. Ridiculously mouth puckering. Acidic to boot! The flavor is super sour fruits with nice dry hopped characteristics. Perhaps a light cherry and peach. Crisp and clean. Refreshing. The hit of the evening. Blends well with the Tart Lychee.

FoBAB 2008 offering: #814 "Vieux Terroir" - Puts on a touch of Belgian yeastiness. Tart. Golden orange hazed, yellowish head. Sweet tarts, sour white winey characteristics and bretty funk. Amarillo hops shine through in the nose and and give a very interesting hoppy finish paired with the funk, sourness, and overall ecstasy this beer offers. "Hoppy Beast", my notes read. This beer was very special and I personally felt should have won the category.

Fobab VI. Listed as Vieux Terrior (sic). One of the better sours and original ones I’ve had. Nice nose of tart fruits, a bit funky and oaky. Some distinct amarillo notes and a clean bitterness. Very fruity and soft. It’s a nice orange color, soft mouthfeel. Overall, an excellent experience.

Draft @ Uber Tavern. Pours a hazy, amber-orange color; off-white head with fine-bubbled lacing. Loads of intense citrus, tart red fruits (cherries, esp.), and sour fruit punch in the aroma; nicely tart and funky. Medium-to-full mouthfeel: loads of intense citrus, tart / sour cherries and red fruits, and lots of complex funk and light barrel character; tartness, citrus, and funky red fruits; excellent sour beer. Lengthy finish: tart citrus, bing cherries, and lasting funk.

22oz unlabeled bottle. Wonderfully tart, punchy and acidic aroma. Balsamic, a hint of wet dog, apple cider vinegar, red grape skin and pit, musty basement with a touch of grassy and slightly earthy hops in the background. The malt base for this seems incredibly bold and thick (at least on the nose). Pours a thick, hazed dark copper. The tiniest hint of carbonation and a very thin ring of white around the edges. Not quite as acidic on the tongue as the nose would lead me to believe. Lots of apple cider vinegar, doughy and bready malt. A slight minerality and hint of gravel... similar to Sauvignon Blanc, but the malt body is a tad flabby and reminiscent of an overly oaked Cali. Chardonnay. There is plenty of funk and wet, mustiness, but after 2 years in a barrel, I was hoping for a stronger wood presence. Medium to full bodied. Sharp and tingly acidity up front with a burst of vinegar on the finish that drops off rather quickly. A few flaws (not enough barrel presence and a fat malt profile) but still well made and very drinkable sour ale. Thanks for the treat Patrick!