Sour In The Rye - The Bruery

Not Rated.
Sour In The RyeSour In The Rye

Educational use only; do not reuse.
BA SCORE
96
world-class

2,247 Ratings
THE BROS
95
world-class

(view ratings)
Ratings: 2,247
Reviews: 276
rAvg: 4.31
pDev: 9.05%
Wants: 332
Gots: 626 | FT: 68
Brewed by:
The Bruery visit their website
California, United States

Style | ABV
American Wild Ale |  7.80% ABV

Availability: Rotating

Notes & Commercial Description:
Beer added by: womencantsail on 08-09-2009

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.
Beer: Ratings & Reviews
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Ratings: 2,247 | Reviews: 276
Reviews by AndrewScottPentland:
More User Reviews:
Photo of tectactoe
4.3/5  rDev -0.2%
look: 4.5 | smell: 4.5 | taste: 4.25 | feel: 4 | overall: 4.25

Thanks to Jeff for splitting his bottle. Now that this is available in Michigan, I can decide whether or not it's worth dropping 17-18$ on a few bottles for myself. Super clear and clean amber body with a fuzzy and fizzling, off-white cap. The head sparks up like foam from a soda and is gone in just a few moments. I've gotta say... I wasn't expecting this kind of clarity from a wild ale, but it looks really nice.

Whew... crazy tart aroma. The kind of aroma that stings your nostrils and gets jettisoned into your brain cells, sending your saliva glands into sprinkler mode. Lots and lots of vinegar, lactic acid and wet oak, accompanied by lighter fruit reminders like lemon flesh, peels, and wet cherry skins. Tannins abound with some woody dryness at the end. This is going to be tart... I just know it.

First sip causes immediate puckering of the lips, cheeks touching, glands sweating, etc... Super tart up-front, no holds barred type of shit here. Wincing white wine vinegar, soaked oak, acidic and lactic acid, prompt stone fruit skins, a touch of lemon juice, and the most faint appearance of dry rye in the finish. Perhaps my senses are tricking me with the rye dryness... it could be a quality of the oak-aging as well.

Sour in the Rye is a sourheads dream, but be warned - while there is plentiful vinous presence here, white grapes, oak, and the like, the vinegar aspect outweighs it by quite a bit. I know many sour fans who aren't too keen on the heavy "vinegar" flavors, but luckily - I am, and so Sour in the Rye floats almost every boat that I have. Thin, wet, crispy and sharp mouth feel with a gum line receding dryness in the finish.

Very awesome stuff, if you're into puckeringly sour and vinegar-laden wild ales. This brew isn't for everyone, but it's certainly for me. Although it's sometimes hard to justify spending nearly 20$ for a bottle of beer, I think I can easily make a case in my mind to keep a few bottles of Sour in the Rye stocked at all times, when I'm in the mood for something white wine-y and sour.

Photo of Rhettroactive
3.52/5  rDev -18.3%
look: 3 | smell: 3.5 | taste: 3.5 | feel: 4 | overall: 3.5

From 750mL bottle to CBS snifter on 5/12/12
*From notes

-- Thanks, Siege --

A: A hazy, cloudy cider color. A big, straight pour yields a white .5 finger head that fades quickly. Decent white collar rims the beer.

S: Tart, with creamy caramel in the no too distant background.

T: Not as sour as you'd expect. It's got a splash of funk up front, then it's a bit sweet on the mid, with a few grams of residual sugar lingering around. The finish showcases caraway, smoked toffee and a touch of dulce de leche.

M: Reasonably bubbly. Thre's enough weight here to make an impact, yet it doesn't drag down the flavor profile.

O: Not a half bad beer, really. I can't say it's all that memorable, and the sweetness on the mid-palate was off-putting. But I'd say in a few months, maybe a year even, this should be drinking well.

Hold your stash, as this is a reasonable way from peak.

Photo of kojevergas
3.88/5  rDev -10%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 4 | overall: 3.75

Bottle acquired for $21.00 at my local SoCal beer store. 7.8% ABV confirmed. 750ml brown glass bottle with standard unbranded gold pressure cap served into a Mitchell's of Lancaster flared stem-tulip in me gaff in low altitude Los Feliz, Los Angeles, California. Reviewed live. Expectations are high; I usually like the sours that The Bruery makes.

Served cold, straight from the fridge per the label's instructions (45 F). Side-poured with standard vigor as no carbonation issues are anticipated.

A: Pours a two finger beige-light khaki colour head of nice cream, good thickness, and good (~4-5+ minute) retention. Light even lacing as the head recedes. Body colour is a vibrant glowing yellow-orange. Nontransparent. Translucent. No yeast particles are visible. No bubble show. Generally appealing for what I assume is essentially a sour blonde. No overt flaws are noticeable. It's appealing; I'm excited to try it.

Sm: Spicy rye. Pale malts. Bright fruit esters - maybe peach? Lemon/orange citrus acidity. Light lacto yeast notes provide most of the sourness. A bit of white grapeskin. Some green apple and apricot. I struggle to find any oak or wood notes. A nicely subtle, inviting aroma of moderate strength. No alcohol is detectable.

T: Lacto sourness fills it out nicely. Pale malts and rye malt comprise the body, with a subtle hint of spice. Lovely fruity notes, including apricot, white grapeskin, green sour apple, and lemon. Love the acidity. A bit of oak on the finish, but it's largely uninteresting. A bit of crystal malt. Lovely balance and build, but it doesn't bring a whole lot of complexity to the table. It's nicely subtle, however. I'm really enjoying it. Some bready grains enter in the late second act; I didn't notice this initially but picked it up when it warmed. It truly is a better beer cold. Not pucker-worthy, but sour enough to repel newcomers. It's all lacto - and that's fine by me. The rye doesn't seem to add much by itself, a bit of spice and some ragged malts but little else. All around a tasty if shallow brew with an impressive balance. Very good stuff.

Mf: Smooth and wet, with a near perfect body. Nicely soft. Lovely acidity. Carbonation is ideal. Complements the flavour profile very well; I'm impressed. Doesn't get in the way. Luscious and approachable, easing the drinking experience. Great plump presence on the palate.

Dr: Quite drinkable, especially for the high ABV. I really love this stuff, but it's not without its flaws. Another solid albeit overpriced sour from The Bruery. I'd try it at a better price on draught, but it's a bit steep as is. Still, this is quality stuff and I love the experimentation with rye. Really well done.

Serve cold; this falls off as it warms.

B+

Photo of BEERchitect
4.24/5  rDev -1.6%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25

Very few beers strike the palate with the perfect complement of sour, earth, fruit and spice. But its good news that one such beer is made in California and I'm fortunate enough to taste a sip from now and then.

Its turbulent pour leads to a quick separation of hazt golden-orange beer to anchor and a frothy and airy eggshell-white foam.Its retention is strong as is its intricate lacing patterns.

Piercing sharpness reaches the nose with lime, white wine vinegar, sour grapes and crab apples. As its mere scent locks up the jowls, other musty wood, cork, sweaty, cellar and sea air scents waft about to deliver savory and earhty impressions heading into taste.

Its raw earthiness is spicy and rustic as the rye grains complement a dry, lighlty toasted crouton taste, but with all that acidity building above. Just into the taste, the lime, apple skin and sour grape flavor takes hold and easily topples its early malt complement. Quickly developing into dries lemons, limes, apple and spiced pear, its the sourness of apple cider vinegar and light must that stems from the clean lactic sourness that finishes its taste.

Only a whisper of attic wood and lime extend, even though the ale starts out light and obviously acidic. As the malt support fades, the ale prances on with wine-like balances and textures, until a quick finish is mineral-rich and with earthen spice.

The taste of rye and sour is a challenging attempt as both types are highly polarizing and not widespread just yet. But its added complexity is undeniable taste that's salty, briney and deeply earthen.

Photo of utopiajane
4.13/5  rDev -4.2%
look: 4 | smell: 4 | taste: 4.25 | feel: 4.25 | overall: 4

Pours the color of blush on an apricot. orangey but golden yellow deep inside. Graceful hues adorn the edges of the glass. Head is thin , close to tan and dissolves upon hitting the glass. Some shimmering sheeting lace to slide down the glass as you drink. Nose is fragrant with rye spice. and peaches. Pepper and airy oak. There is a touch of dry sugar scent too and a bit of bread. Taste is sour. It hits the tongue like an explosion of texture. A bright sour unripe peach. A mouthwatering acidity peaks on the palate just as the malts come to the forefront from the body of the beer like an undertow. It's a bit of a surprise actually. How deep the beer is because rye is so crisp and dry to the taste. The breaddiness on the nose develops more and more as the beer warms. The spice from the rye is quite strong and it blends with a light funk. I was expecting a lot more funk but I am glad there wasn't. Finishes with a bit of leather and a body that is surpising full yet crisp lots of fruit and a bit of pepper. carbonation is moderate but not fizzy .

Photo of MasterSki
3.94/5  rDev -8.6%
look: 3 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Bottle courtesy of Mike (AgentZero) I think? Served in a Hill Farmstead tulip glass.

A - Minimal carbonation. Thin-late rising wisp of bubbles that linger on top. Opaque, dark brown-red body. Not much of a looker here.

S - Lactic sourness, vanilla, oak, vinous and acetic notes, a bit of spicy rye malt. Very tart with sharp nostril-singing acetobacter.

T - Quite sour - largely vinegar. There's not a ton else here - perhaps a hint of oak and vinous character. It's nice enough I guess, but is lacking in depth.

M - Medium body, very low carbonation, finishes dry and oaky. Caused stomach distress almost immediately. No apparent alcohol.

D - I like the smell and taste, but the lack of bubbles and intense vinegar sourness makes the 750ml serving size seem daunting - I'm not sure how Jason drank one of these on his own. On the plus side, the alcohol content is surprising and well-disguised. I wouldn't mind having this again, but I don't think it's something I'd cellar as I can only foresee it getting more acetic and less complex.

Sounds like having this on-tap remedies some of the issues I had with this one. Would like to try a glass at the Bruery some day.

Photo of Jmoore50
3.48/5  rDev -19.3%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3 | overall: 3.5

With one of the best names to come across the beer scene in a while, it was really too bad that the beer was just alright.

It pours a very golden rust color that is really beautiful looking. The problem lies with the amount of carbonation that this bottle had. We popped the cap off of it and just a faint hiss sounded. I knew when I poured it into my glass that this was going to need a lot more carbonation.

The smell was of caramel and biscuit malts, spicy rye and pepper. It had a distinct sourness to it as well, like a grapefruit thats sat in the son too long. Either way, it smells very interesting because there is spice from the rye and the sourness'. Very interesting.

So with the lack of carbonation and the lower level of actual sourness, this thing was a unique brew. It has a heavy mouthfeel, so the whole experience is interesting. There is a sharp sourness first with the beer, then the rye and accompanied malts all follow. Its fairly complex, with an array of tart and spicy flavors meddling on the palate.

Overall I would like to have this on draft and see what the differences are. I would of also liked to try the first batch of this, since the reviews are higher from the 2009 run.

Photo of Kjanisch7
4.99/5  rDev +15.8%
look: 4.75 | smell: 5 | taste: 5 | feel: 5 | overall: 5

MIND-BLOWING. I've drank around 10 bottles of this beer, and each time I have it, it's the same reaction; brilliant.

A: Striking orange-gold combo.

S: Vinegar-citrus awesomeness. Super tarty smell that sets you up for what you're about to drink.

T: BOOM. Huge hits of tarty goodness and citrus. So well rounded and beautiful your head may explode.

M: Perfection in the carbonation department. Well-balanced all the way through. Each sip gets better and better. When the end of the bottle comes, you want to cry.

D: Usually too many sours in one day will upset my stomach, but if I had a large supply of this beer, I could probably clean it all out. Soured perfection.

If you haven't had it, GET IT NOW.

Photo of warnerry
3.91/5  rDev -9.3%
look: 4.5 | smell: 3.5 | taste: 4 | feel: 4 | overall: 4

Bottle into a Bruery tulip

A - Pours a beautiful clear copper with one and a half fingers of white head. Head has pretty good retention before fading to a collar. Surprisingly high amount of lacing left behind. Slow but steady stream of rising carbonation.

S - Smell is somewhat subtle, but contains some tart lemon, mild funk and oak.

T - Initial tartness is quite mild, with a pretty high malt presence, though more tartness does eventually come out. Tartness is on the lemony end of the spectrum. There is a bit of earthiness and faint spice, but I am struggling to pick up much in the way of rye. Pretty good though.

M - Medium mouthfeel with some earthy dryness and a tart finish.

O - Definitely brings something different to the sour arena. While it isn't my favorite sour, or even favorite sour from the Bruery, I can appreciate that they were doing something a bit different with this one.

Photo of Beerswag
3.92/5  rDev -9%
look: 4.25 | smell: 3.5 | taste: 4 | feel: 4.25 | overall: 4

On tap por into tulip
Appearance is copper like/wild ale looking..smell is funky with alittle sweetness, somewhat subued, not complex aromas. Taste is strickingly sour all the way through, (what i expect from a sour) nice citrus and like rind flavor, woth the barrel pulling this through..mouthfeel is light..carbonation is medium..leaves a nice feeling on the toungue from the dry fruity flavor and sour appeal..not sweet at all. Overall a well executed beer with enough sour notes and barrel influence. Nice for a sipper on a hot summer day/night. Refreshing for a sour..pair with dried fruit, stinky cheeses, watermelon/fruity salads..

Photo of ElSid
4.19/5  rDev -2.8%
look: 4.25 | smell: 4 | taste: 4.25 | feel: 4.25 | overall: 4.25

The Beers of California

#81

Bottled Date: None

A: Orange to amber with creamy white head of foam which settles to a thin island with a corresponding ring on the glass.

S: Big sour tartness with a significant dose of fruity sweetness and lemony zest.

T: A swift, sour tartness shocks the palate. This is followed by some funk and mold. The sweetness is minimal but notes of lemon, banana, and peach bring contrast to the puckering opening. The wood comes out intermittently in the middle which, along with grain, crackers, and honey sweetness, brings smoothness to the palate. The finishing is puckering dry with notes of earthy spice.

M: Syrupy linger but manages to keep nice and light with good supporting carbonation.

O: A great sour brewed without the addition of fruit. I am partial to the sours with added fruit, but Sour in the Rye manages to impress me with the breadth and harmony of its nuances.

Photo of dogfishandi
4.17/5  rDev -3.2%
look: 4.25 | smell: 4 | taste: 4.25 | feel: 4.5 | overall: 4

750ml bottle at fridge temp poured into a snifter.

Pours out a really nice deep orange bordering on almost red, fairly clear body. Big 3-4 fingers of fizzy off white head off of the pour quickly receeds to a thick ring and eventually nothing.

Nice musty funk aroma, but a bit one dimensional in that aspect. Also shows some lemon citrus and sour cherry as it warms.

Musty basement, big lemon citrus sourness, sour pie cherry. Some wine like flavors, maybe a result of the barrel it was aged in or just the higher ABV that I'm tasting. Just a tinge of sweet malty, almost meaty character like you would find in a Flanders red, but I'd say this has way more in common with a gueze or lambic. Little to no rye found here.

A very sour beer, mouth puckering sour, really lingers on the palate. Medium to light in body with a somewhat aggressive carbonation.

Somewhat of a one dimensional sour, has everything you would expect in a good sour, but lacks any extra complexity. Still top notch and worthy of a bottle for the cellar, still another well made beer from the bruery.

Photo of ehammond1
4.63/5  rDev +7.4%
look: 5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 5

Bottle (2012)

The Bruery Provisions
Orange, CA

(Aged for 1 year)

Darker than anticipated, even after having this beer a number of times. I simply don't remember it being this dark: a hazed dark amber and an off-white head of creamy foam. Leaves the glass very messy with irregular spiderwebs of lace. A gorgeous American rye sour ale. I can't mark this down for anything.

Sharply sour aroma, definite citrus, some white pepper, and a bit of a rye spice, though I probably wouldn't name rye without the obvious steering. There's just a touch of funk and some white fruit elements in the aroma. Wonderful. As the beer warms, a very nice vanilla character emerges. Surprisingly delightful.

Very sour, lots of complementary fruit flvaors (citrus, pear, and juicy green grapes), some white pepper, and vanilla combine exceptionally well.

Medium bodied with moderate carbonation.

I always held off on reviewing this one because I didn't actually believe it was as good as I thought it was. I wanted to sit down with a full glass of this beer and really contemplate it before giving it such high marks. A year after release, I'm finally doing just that, and this beer is exceptional. It's one of my favorite American sours. I suppose if I had to find a flaw, I'd want more funk, but the flavors that are here are just too extraordinary to worry about complaining about anything.

Photo of Beerandraiderfan
4.45/5  rDev +3.2%
look: 4.25 | smell: 4.25 | taste: 4.5 | feel: 4.75 | overall: 4.5

Pours out a dark amber color, thin beige head on the top of it. Beige or off white? Leaves a happy amount of lace down the side of the glass despite the lack of head initially, commonplace when dealing with sour/wild ales. Nice tart aroma, can't pull any rye qualities out of the nose, but there's so much sourness, its probably tough to compete in that realm.

Taste wise, this pulls down lots of depth and has a consistency that is thicker than the vast majority of any wild ales out there. Gritty at times. Its like a much better flanders oud bruin. Much more sour, much more viscosity, earthiness. Nothing like the usual rye ipas I have, this one is thicker, less 'spice' notes to take note of. Any fruit leanings would be lemon and dark cherry, but those aren't as if they are in full force like in a kriek or full fledged fruit beer or anything. Lactic. Oakiness is just right. Good alcohol warmth that isn't a distraction, but hearty enough to do some damage.

Have had this in multiple variations, year to year, on tap etc. . . and they've always been good and consistent. Very good. One of my favorites, can't wait to try the peaches version!

Photo of dwren89
4.63/5  rDev +7.4%
look: 4.75 | smell: 4.75 | taste: 4.5 | feel: 4.5 | overall: 4.75

Appearance: orangey amber with thin off white head and cloudy

Aroma: sour, lactic notes and spicy rye character evident, cherry, vanilla

Taste: vanilla and oaky at first but then cherry flavor comes thru and finishes pleasantly bitter finish

Mouthfeel: thick and full but the sourness cuts the mouth feel to make it a little more drinkable

Overall: great beer! Just like how they do it in Belgium. Great cherry and sour notes that are made more complex by the oaky/vanilla notes. Spicy rye malt kicks up the flavor more than wheat does in many Belgian sours.

Photo of hagbergl
4.97/5  rDev +15.3%
look: 4.5 | smell: 5 | taste: 5 | feel: 5 | overall: 5

I purchased a 2011 bottle of the Bruery's Sour in the Rye at the Craft Beer Cellar in Belmont, MA on the advice of one of the store's owners. And thank God I took their advice. Served in my Rodenbach Grand Cru glass.

Appearance (4.5/5): Sour in the Rye pours a translucent orange/copper and is topped by a bubbly off-white head. Reddish highlights. Visible carbonation and is apparently effervescent. Very nice looking sour, indeed. I also love the Bruery's labels.

Smell (5/5): Rising from the glass are some flat out outrageous sour tones–vinous, a touch of cherry, apricot, and vinegar. The barrel-aging also comes through, with some wood and a hint of rye spice added to the aroma. This one is QUITE complex in the aroma, as you might expect from such a wild creation–a sour rye beer inoculated with some funky yeast strains.

Taste (5/5): The taste is no letdown. Extremely tart vinous, apricot, vinegar. Rye spiciness is there but not very intense. It takes a back seat to the sour yeasty flavors, which are really the stars of this show. The rye does compliment the sourness well. Citrus flavors of lemon and grapefruit lurk in this complex brew as well. Some toasty grain comes on late, but it's submerged shortly thereafter by the immense, Warhead candy-like sourness that lingers on and on. Divine flavor.

Mouthfeel (5/5): One word: puckering! Good medium-high carbonation. Medium-light body. Wonderful champagne-like effervescence. The sourness of the beer really coats the mouth and lays the smackdown on your palate.

Overall (5/5): This is undoubtedly one of the best sour ales I have ever had. Perhaps only bested by the Bruery's Oude Tart, it is a beer to seek out if you're into the sour stuff.

Photo of Auraan
4.5/5  rDev +4.4%

Poured a gorgeous translucent reddish orange body with a finger and a half of foamy pinkish head. Very nice looking. Scents of sour cherry, wild, barnyard funk, stone fruit, and sweet, tart red berries along with slight oak. Overall impression is of a nice sour aroma that is fruity and nicely funky. Very nice. Flavor begins moderately sour with notes of sour cherry, Brett funk and a bit of spicy rye, along with hints of oak. This moves into a still sour middle, with further notes of cherry, and a bit of spicy rye, with oak still present. Finish is dry and moderately high in sourness with notes of sour cherry and berries and oak. Aftertaste is sour, with notes of sour cherry, berries, especially raspberries, a bit of oak and a hint of spicy rye and grainy malt. Overall impression is of a nicely sour, dry and fruity beer with a nice oak presence and funk. Very nice and quite pleasant. Mouthfeel is medium-light bodied with moderate carbonation, and a drying, puckering feel. Quite nice and very drinkable. Overall this is a good sour ale. It has a wonderful aroma and flavor profile that is fruity, funky, oaky and slightly spicy with a nice mouthfeel that aids the drinkability. Highly recommended.

Photo of CloudStrife
4.45/5  rDev +3.2%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.5

750ml bottle poured into a snifter. 10/31/2013 etched into the bottle. 2014 vintage.

A: Pours a bright copper red with a fizzy white head on top. Not very much visible carbonation

S: Great souring aroma right off the bat. Can tell this is going to be a tart one. Fruits like cherry, strawberry and raspberry all come to mind.

T: Fantastic sour. Really hits you with a great tartness that lingers well into the aftertaste. Lots of fruit tones in this beer. Oak comes through on the finish complimenting the touch of rye spice.

M: Very puckering on first sip. Mild carbonation. Real nice dry finish. Something you sip on even though the alcohol is undetectable.

Overall this is an incredible sour with a great level of tartness. Hard to believe there isnt any fruit in here with how much flavor there is. Good job yeasties.

Photo of quirkzoo
4.27/5  rDev -0.9%
look: 4.25 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.25

Bottle from EHammond1, you're the best.

Pours a bright orange with slightly ruby tones. Aggressive pour creates one finger of tight white head that dissipates to a thin ring.

Smell has tons of lactic goodness up front. Behind that I get some oaky-sweet vanilla aromas with some cinnamon like spice behind it.

Taste follows the aroma with a strong hit of lactic sourness. This is assertively sour but at the same time I get a little bit of sweetness. Not quite the bone-dry brett sour, but also not the cloying flemish red, a good balance right between the two.

Mouthfeel is very nice, working my way through the 750 very comfortably.

Overall this is a top notch American wild. I am usually a fan of funky sours but this does a good job balancing the sourness with other flavors like oak and vanilla. If you like sours this is definitely one to pick up.

Photo of biboergosum
4.15/5  rDev -3.7%
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4.25

750ml bottle, the final veritable Yankee (in an overall sense, don't put that Civil War era shit on me!) offering for me tonight, in deference to the celebrations going on south of the border today and tonight.

This beer pours a slightly hazy, medium rusty brick amber colour, with two fingers of tightly foamy, wanly creamy dirty white head, which leaves a few instances of pencil-drawn mountain range lace around the glass as things sink away.

It smells of sour, tart, indistinct orchard fruit - maybe cherry, maybe some apricot - but it's all really just basic acetic acid to me, baby, with a mildly funky, kind of cheesy yeastiness, bready pale grainy malt, and battered leafy hoppiness straining to be seen and heard (or I guess, olfactorily relevant). The taste is a big ol' smack upside the palate - pungently sour, acidic 'fruit' esters, acetic acid overload, with some emerging cherry fruitiness (the kind with an actual sugar component, though still quite understated at that), some relatively mild lactic funk, a grainy maltiness that strains hard to show off the inherent spice rye character, and equally burdened leafy, grassy hops.

The carbonation is mildly peppy, nothing really worthy, heft-wise, of challenging that acerbic attack on the tongue, the body medium-light in weight, and not really all that smooth - see everything written here thus far for a clue. It finishes pretty dry, the emasculated fruity tartness, and (possibly) lingering hops really holding it over any malty aspirations.

If there is to be a new world challenger to the throne of Cantillon, then this may be it. It's a little too bad that they had to throw in a rye component here, because it sadly goes unloved, seeing as it doesn't prick the tongue as harshly as the yeast and acid so capably do. Once acclimated, a caveat hardly used this side of the pond, this is generally palatable, but methinks for the wrong reasons, at least a tad, I suppose.

Photo of joeseppy
4.25/5  rDev -1.4%
look: 4 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.25

Pours a pinkish hue, cloudy and white foamy head that dissipates quickly.

Funk aroma rises with some wood. Rye and vanilla also can be picked out.

Onrush of sweetness ensued by sour. Liquid candy.

Lower end carbonation and a nice dryness to it and some puckering.

Pulverize Sweetart candy add a light bodied brew and bingo. You pick the flavours, cherry, lime, lemon, grape--it's all there. Nicely layered and complete. A wild ale not to be passed on.

Photo of mdaschaf
4.05/5  rDev -6%
look: 4 | smell: 4 | taste: 4 | feel: 4.5 | overall: 4

Review from notes.

A: Poured a hazy orange with a small off-white head on top. Minimal head retention, leaving a small cap on top. Small wisps of lacing.

S: Nice tartness, some vinegar and light fruit. The rye comes through in the middle a little bit, but it is sort of drowned out by the tart aroma. Some lemon and a little bit of cherry.

T: The flavor profile is similar to the aroma with a touch more of the rye coming through. nice, strong lemon flavor and a little bit of oak.

M: Medium bodied with medium to high carbonation with a nice level of sourness.

O: Another solid wild ale from the Bruery.

Photo of mudbug
4.64/5  rDev +7.7%
look: 4.25 | smell: 4.5 | taste: 4.75 | feel: 4.5 | overall: 4.75

From the dated 2014 edition 750 Into a Samuel Smith's perfect pint glass results in a hazy orange body with a quickly disappearing head, a few small bubbles rise and die in agony on the quiet surface. This is what I imagine battery acid to look like after its corroded itself through the center of a blood orange.
Carefully I place my proboscis near the surface and inhale, I get lemon rind, vinegar, and a faint mushroom note.
First taste causes my salivary glands to erupt in terror nearly doubling the amount of liquid in my mouth, my tongue lays flat and whimpers for mercy as the sour taste buds rise up in a jihad of conquest over the other basic taste buds . the overall effect on my morphology creates a shudder that starts at the top of my head and dislocates several vertebra. In short, something deep inside that holds all self loathing is having an orgasm of pleasure. I can do nothing but ride along and observe the conundrum of pain as pleasure.
This is what sour tastes like.
It lingers long and powerfully. No one will forget this beer-- ever.
There is rye in this? What did rye ever do to you?
A wonderful trip of a beer, worth the admission, but I think more than 750 of this in one day would lead to excruciating death by acid reflux.
Bravo!

Photo of DJButters
4.14/5  rDev -3.9%
look: 3 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4

Finally decided to crack a bottle since I was never around when it was on tap.

A - Poured a hazy, cloudy burnt with deep amber hues and very small amount (if any) head. I thought it was due to the fact the beer was so cold, however after letting it warm still no head emerged.

S - Nose is quite sour, but I get quite a bit of tropical fruit, especially pineapple and cherry. After tones of cask and fired oak... ahhh thats the main diffrence between AWA and Lambic. I love them both.

T - Initial flavor combines sour fruit with a wonderfull aftertate of bourbon oak barrel. The lingering pallete effect is about 20seconds. Very nice and smooth.

M - A full and heavy sour brew. Carbonation is quite mild.

D - Well I did manage to easily finish a 750ml by myself so I would put this at rather high. I think I could have drank even more. Its not so tart that you could not.

Overall - Just an excellent tasting sour brew from the Bruery. I hope they decide to release more of it.

Would really like to see this with sour cherries similar to OT.

Photo of SpeedwayJim
3.26/5  rDev -24.4%
look: 2 | smell: 3.5 | taste: 3 | feel: 4 | overall: 3.5

Thanks to ipa247 for this one. Poured from a 750ml capped bottle into a Cigar City snifter. Shared with schen9303.

No head with spotty, minimal lace. Beer is a clear reddish bronze. A bit poor.

Nose is tart red fruit and vinegar. Nice and sharp but rather subtle.

Opens sweet. Tart vinegar, sour apple, cherries in the middle. More vinegar and some sweetness at the end. Strongly acidic. Finishes sour and rotting red fruit with more vinegar notes. Almost flanders-red like.

Medium bodied with moderate carbonation. Smooth in the mouth and puckering and prickly going down. Abrasive too. Decent. The rye smoothness actually works well here.

The addition of rye to this sour beer really imparts a new dimension. Smoothness in the feel helps bring out the flavors well. Still though, a bit over-the-top sour for me with a touch too much vinegar. A decent beer overall but a bit lacking in the balance/flavor department.

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Sour In The Rye from The Bruery
96 out of 100 based on 2,247 ratings.