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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

1,710 Ratings
THE BROS
95
world-class

(view ratings)
Ratings: 1,710
Reviews: 238
rAvg: 4.29
pDev: 9.32%
Wants: 231
Gots: 497 | FT: 56
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: 1,710 | Reviews: 238 | Display Reviews Only:
Reviews by tectactoe:
Photo of tectactoe
tectactoe

Michigan

4.29/5  rDev 0%
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.

Serving type: bottle

09-22-2013 18:58:05 | More by tectactoe
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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!

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Sour In The Rye from The Bruery
95 out of 100 based on 1,710 ratings.