 ucusty (1887), Wake Forest, North Carolina, USA
| 3.6 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 3/5 | 8/10 | 3/5 | 14/20 |
Jan 28, 2009 Bottle BB 1/19/09 Thanks to Durhambeer for the bottle. Hazy dark brown pour with some garnet hues. Thick tan head and lace. Bready aroma. Decadent, vibrant, and complex flavor. Tart apple, oak, and cherry up front clean dry finish. Too much vinegar as it warms, still a very nice beer
Ughsmash (4030), Waukesha, Wisconsin, USA
| 3.7 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 4/5 | 7/10 | 3/5 | 15/20 |
Jan 23, 2009 Bottle, BB 2/15/07. Poured clear, lovely garnet with a short-ish lived cap of off-white head. The aroma picked up semi-sweet cherries with some oak upfront, with richer, tarter cherries present if you really stick your nose in there.. quite decadent. The flavor opened with dry, tart cherry dust and oaky notes with a dry, almost empty middle (did have some caramelly malts and aged hops in there, though).. finished with a sticky cherry vinegar tartness.. engaging in a Sweet Tart kinda way right at the very end. Medium-bodied with a decent flow across the palate.. just enough carbonation.. solid brew.
Jukkabro (3023), Tampere, Finland
| 3.6 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 4/5 | 7/10 | 4/5 | 14/20 |
Jan 20, 2009 Dark amber-red colored with medium sized light brown head. Wooden and sour aroma with sweetness coming up nicely still, mild cherries and red apple here also. Medium bodied, smooth palate. Flavor is similar with wood in sweet-sour start, cherries dominate more in flavor. Aftertaste lasts with sweet cherries. Complex beer.
Beaver (598), Fort Collins, Colorado, USA
| 3.5 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 4/5 | 7/10 | 3/5 | 14/20 |
Jan 14, 2009 11.2 oz bottle, best by 12/27/08. Pours a dark reddish brown with a creamy off white head that retains well and laces the glass.
The aroma is sour tart fruits and wood with some bready/biscuity malt in the background and maybe a little oxidization.
The flavor is tart and sour fruits that are offset by some chocolate malt, wood, sweet sugar and dates. The mouthfeel is medium bodied and a little watery.
Overall, an OK sour, that’s a bit pricey. There’s some sourness but I don’t think it blends really well with the other flavors.
carruthm (1135), Seattle, Washington, USA
| 4.1 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 3/5 | 9/10 | 4/5 | 17/20 |
Jan 9, 2009 sour apple aroma with a taste that is remarkably smooth leaving no lingering sour behind. Very nice.
BeerGestapo (740), Windsor, Pennsylvania, USA
| 3 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 3/5 | 6/10 | 3/5 | 12/20 |
Jan 9, 2009 Brewed in Belgium....... Courtesy of AFI96, thanks Waylo. Pours a dark garnet color with a small off white head. Aroma of cherry wine and candy. Taste is of tangy fruits, malts, and oak. The mouthfeel was very foamy and sweet. I was sadden to find out there was scarcely any sourness in this Flemish ale.
afireinside96 (835), Mountville, Pennsylvania, USA
| 3.2 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 3/5 | 7/10 | 3/5 | 13/20 |
Jan 7, 2009 Pours dark reddish brown topped by a small khaki head. Smells of cherry candy, grapes, red wine. The taste isn’t as sour as I thought it would be, the sour is there but is backed by a lot of sweetness. Flavors of cherry, banana, and grape. Finishes with a grape Jolly Rancher flavor. Not as impressed as I was hoping but I could easily drink this sour all night.
wetherel (1627), Encinitas, California, USA
| 3.7 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 3/5 | 7/10 | 3/5 | 16/20 |
Jan 7, 2009 12oz bottle from Greens Buford Hwy. Best before July 31st 2008. Pours dark amber with a small tan head. Sweet and sour. Kind of applely. More sweetness that I would expect out of a sour beer, but I get lactobacillus isn’t that alcohol tolerant and requires heat and long times, which is enough to create sourness, but maybe not enough to eliminate sweetness. Buttery slickness, that I used to interpret as diacetyl, but now I think this is barrel plus acidity.
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