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Sour In The Rye - The Bruery

Not Rated.
Sour In The RyeSour In The Rye

Displayed for educational use only; do not reuse.
BA SCORE
95
world-class

1,782 Ratings
THE BROS
95
world-class

(view ratings)
Ratings: 1,782
Reviews: 241
rAvg: 4.29
pDev: 9.09%
Wants: 240
Gots: 510 | FT: 60
Brewed by:
The Bruery visit their website
California, United States

Style | ABV
American Wild Ale |  7.80% ABV

Availability: Rotating

Notes/Commercial Description:
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 added by: womencantsail on 08-09-2009)
Beer: Ratings & Reviews
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Ratings: 1,782 | Reviews: 241 | Display Reviews Only:
Reviews by ThisWangsChung:
Photo of ThisWangsChung
ThisWangsChung

Maryland

4.14/5  rDev -3.5%
look: 4.5 | smell: 3.75 | taste: 4.25 | feel: 4 | overall: 4.25

750ml bottle into a pint glass. What better way to treat myself on my birthday?

A: Pours a hazy reddish-orange color. I'm VERY impressed with the head this pours - it's about one fingers high (off-white shade) and superbly creamy. Granted, getting such head to form requires an aggressive pour, but even still, its retention is quite good.

S: On the nose at least, the sourness is more acetic than lactic to me. Beneath this assertive tartness lies some nice fruit esters - cherry, peach, and apricot come to mind. Even if it's not really deep, I usually enjoy these vinegary sours a lot, especially when they have a level of balance to them. I don't pick up much rye, though.

T: A good puckering bite starts this one off (in addendum, the sourness seems more lactic than acetic, unlike what the aroma suggested to me). The fruitiness reveals itself after the sourness leaves the palate, with some pleasant cherry notes to go along with tart crab apple and lemon juice qualities. It's in the finish and aftertaste where I notice the rye malts; they both provide a subtle spiciness and a palate-scrubbing sensation. It's actually fairly complex: some sips accentuate fruitiness, others accentuate the oak barrel (even providing a distant flavor of vanilla on occasion), while others bring out the rye notes. The only thing for me to really complain about is a slight lack of balance...as excellent as this is, it's perhaps a half step blow La Folie or Rodenbach Grand Cru in terms of delicacy.

By the way, in the name of contrarianism, I decided to pour the yeast in about 2/3rds of the way in, and I'd reckon it's made the beer a bit harder to drink. Keep the yeast in the bottle, trust me.

M: For about a half second on the palate, it's fairly creamy...and then the oak tannins, rye malts, good carbonation, and sourness give it a slight roughness to it - which is nothing out of the ordinary for the style. Not the easiest drinking sour, but the moderately high ABV is hidden flawlessly.

O: On these kind of occasions, I can totally justify spending $20+ on a bottle of sour ale (because YOLO 'n' shit) only for yours truly to consume solo. Thankfully this is good enough where I could easily justify doing such a thing again. Actually, it's pretty fantastic where I'd purchase this somewhat commonly...goddamnit, I've been suckered in by another sour ale. STOP DRAINING MY WALLET DRY, DELICIOUS YET EXPENSIVE STYLE!

Serving type: bottle

06-22-2013 00:07:01 | More by ThisWangsChung
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A natural orange juice color meets the eye with a tinge of peach. The head was foamy and tight.

The nose is tart, sour and a bit acidic with cherry and lemon juice like aromas.

Tempered sour fruit first meets the palate with citrus acidity. Oranges, lemons and a grapefruit juice flavor hold through as it finishes with oak, cream and cider.

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Sour In The Rye from The Bruery
95 out of 100 based on 1,782 ratings.