Sour In The Rye - The Bruery
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Ratings: 1,718 | Reviews: 238 | Display Reviews Only:
Reviews by smakawhat:
4.18/5 rDev -2.6%
look: 4.25 | smell: 4.5 | taste: 4.25 | feel: 3.5 | overall: 4
Poured from the bottle into a tulip glass.
A real nice muted peach orange, with some hints of red. Fairly opaque. Head forms with a faint light brown cream color, and leaves a simple good puck, and a pretty big bubbled collar around the edges. There's lots of carbonation and it rises all over some fast and small, with lots of occasional large cola bubbles pinhead and white in size also. Very nice looking.
A real nice smelling brew, hits with a good solid funk and sense of fruit peach. Nice wild heat to this and even a sense of caramel sweetness hiding in the back. Biscuity fruitcake quality to this also, very sweet bakery dough. Real nice.
Palate hints with lots of acid. Quick rushing orange and peach sour fruit, with a classic peppery finish. Strangely for oak aging quite wet bodied, Strangely for oak aging quite wet bodied, but does manage to capture the flavors nicely. There is a bit of wet tannic aftertaste in the mid palate though while drinking.
Overall It's not particularly complex brew, but a solid fruit bodied "sour" beer. I wish I could say more about it, but unfortunately that's about all there is.
Serving type: bottle
03-01-2013 22:48:30 | More by smakawhat
More User Reviews:
4.33/5 rDev +0.9%
look: 4.25 | smell: 4.5 | taste: 4.25 | feel: 4.5 | overall: 4.25
Bottled on November 1st, 2013 - Served at 45 degrees F in Bruery tulip glass.
A - Cloudy red/orange body with ~1.5" off white head.
S - Very sour, cherries, white wine
T - Tart cherries, grapes, slight oak & rye - sweet finish.
M - Champagne bubbles - lots of tingle
O - Good sour, but not my favorite from the Bruery. I think I should have kept this in the cellar a bit longer to let the tartness mellow and the other flavors develop. Prost!
Serving type: bottle
07-06-2014 20:51:57 | More by Bowers-Brew
Sour In The Rye from The Bruery
95 out of 100 based on 1,718 ratings.