Sour in the Rye – The Bruery (Placentia, CA, USA)

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  • My Rating: B-

Sour in the Rye (Sour Rye Ale aged in Oak Barrels) 2013 – The Bruery, 7.8% ABV – 1 pt. 9.4 fl.oz., (Placentia, CA, USA)

from thebruery.com website

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.

  • Style: Sour Ale
  • Taste: puke/funked-out sour oaked apple cider
  • Where I got it : Brewery Creek
  • How much: $23 (after 10% off) – 1 pt. 9.4 fl.oz., September 2013
  • Do I love this enough to drink it again: no
  • Would I recommend this to beer aficionados: if you can handle funky beer

Visual: Pours extremely cloudy orange/brown with no head, soda-like fizzy activity, big bubbles, lots of fast streams. (Unfiltered, bottle-conditioned).

Nose: Sour apple cider-peach, noticeable funk/puke. (6/10-pungency)

Attack: intense puckery sourness

Mid-palate: (10/10)-acidic sourness, (6/10)-fruity sweetness, (MAIN) oaked apple cider, pukey aftertaste + sourness, sour malt

Finish: lingering astringent sourness, tangy sour finish.

Summary: Not for those who have bad memories of late night drinking games and mornings spent waking up hugging the toilet. Lots of sourness and puke when sipping by itself, but quite effective in refreshing the palate when paired with heavy BBQ’d food. Hard to finish when it warms up.