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Sour In The Rye - The Bruery

Sour In The RyeSour In The Rye

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BA SCORE
95
world-class

1,366 Ratings
THE BROS
95
world-class

(view ratings)
Ratings: 1366
Reviews: 225
rAvg: 4.27
pDev: 9.6%


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)
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Ratings: 1,366 | Reviews: 225 | Show All Ratings:
Photo of UCLABrewN84
UCLABrewN84

California

4.7/5  rDev +10.1%
look: 3 | smell: 4.5 | taste: 5 | feel: 4 | overall: 5

On tap for Churchill's Renaissance at Churchill's Pub & Grille in San Marcos, CA.

Pours a murky dark gold with a beige head that fades to nothing. Thin streaks of lace drip into the remaining beer on the drink down. Smell is all kinds of funky, sour, and tart with a nice fruity presence as well. Taste is outstanding and is a perfect translation of the smell made better. This beer has a good level of carbonation with a crisp and clean mouthfeel. Overall, this is an excellent sour that is just super tasty and super easy to drink.

Serving type: on-tap

03-05-2012 22:29:23 | More by UCLABrewN84
Photo of mikesgroove
mikesgroove

South Carolina

4.43/5  rDev +3.7%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.5

big golden amber color and a huge head of white that reached a height of nearly three inches before settling down and coating the entire inside of the glass with sticky white lacing and a thick covering of white that remained on top all the way through. Got much cloudier the further into the bottle you went.

Aroma is loaded with fruit, pears are dominant, as much as you would say blueberries are in blabaer, this has the most pronounced pear aroma and flavor I have ever come across. Light tartness builds as it comes up to room temperature giving you that horse funk you are looking for but keeping it light with tons of light grain and bready notes back building the pear and now light sour apple. Each sip seems to get even more complex then the one before. Rich pear and apple flavors, light sour notes, hints of grass and liht bready malts, complex as hell. Perfect carbonation, light, bubbly, full enough to coat the tonue, perfectly done with the abv so well hidden I thought it was 8 percent.

Serving type: bottle

06-15-2011 03:14:34 | More by mikesgroove
Photo of womencantsail
womencantsail

California

4.33/5  rDev +1.4%
look: 4 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5

Had this on tap at The Bruery on Friday and again today at Blue Palms.

A: Very cloudy brownish-pink-orange color with a very small white head.

S: Excellent tartness, some funk, grapes and some sugar are the predominant aromas I'm getting. Maybe some sour cherries in there too.

T: First sensation I picked up on was the tartness (this beer has a lot of it). Grapes are the primary fruit characteristic with the sour cherries making an appearance and the rye adds a nice bit of spice and complexity.

M: Medium body with a very nice level of carbonation.

D: As with most sours, great drinkability. I'm glad to have been able to try this out a few times.

Serving type: on-tap

08-09-2009 09:09:57 | More by womencantsail
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brentk56

North Carolina

4.16/5  rDev -2.6%
look: 4.25 | smell: 4.25 | taste: 4 | feel: 4.5 | overall: 4.25

Appearance: Pours a cloudy apricot color with a nice head that fritters away, leaving a few splotchy lace patterns

Smell: Acetic lemon tartness, with an oaky aspect; stone fruit elements underneath

Taste: Aggressively tart, at the outset, with acetic lemon flavors scalding the tastebuds; in the middle, stone fruit flavors (peach and apricot) and a hint of vanilla round out the profile somewhat, with the oak adding some wood in the finish

Mouthfeel: Medium body with moderate carbonation; somewhat creamy (the result of the rye) and very puckery

Overall: I would like to see something more in the middle with this beer to balance out the acetic tartness but I suspect many sour lovers would disagree as it certainly hit the hot buttons for a tongue assault

Serving type: bottle

03-02-2013 22:14:52 | More by brentk56
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BEERchitect

Kentucky

4.24/5  rDev -0.7%
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.

Serving type: bottle

11-11-2013 06:55:20 | More by BEERchitect
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Thorpe429

Illinois

4.25/5  rDev -0.5%
look: 4 | smell: 4.5 | taste: 4 | feel: 4.5 | overall: 4.5

On tap at The Bruery in August 2009.

Pours a nice, light moderate orange color with a good head. The nose brings forward orange, cherry, rye, and a good dose of sourness. A bit vinous. The taste is mildly fruity with a bit of spice and some good sour notes.

Moderate body with a really nice amount of sourness. Overall, this drinks quite well and I was really thrilled to be able to try this. This trip was some of my first exposure to The Bruery's beers and I'm glad that they have nice experimental brews like this on.

Serving type: on-tap

10-23-2010 02:26:23 | More by Thorpe429
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metter98

New York

4.18/5  rDev -2.1%
look: 3.75 | smell: 4 | taste: 4.25 | feel: 4.25 | overall: 4.25

A: The beer is clear amber orange in color and has a light amount of visible carbonation. It poured with a thin white head that died down, leaving a patch of bubbles on the surface and a collar around the edge of the glass.
S: Light to moderate aromas of sourness and oak are present in the nose.
T: The taste is similar to the smell and also has some faint hints of cherries and spices towards the finish.
M: It feels a little more than light-bodied and rather tart on the palate and has a moderate amount of carbonation.
O: The beer is quite easy to drink for a sour beer but is pleasant to sip.

Serving type: bottle

04-28-2013 23:06:38 | More by metter98
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TMoney2591

Illinois

4.05/5  rDev -5.2%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4.25

Served in a snifter at Firkin.

Didn't think I was gonna get such an easy second chance with this beer, much less on tap, but here we are. It pours a hazy amber topped by a couple fingers of cream foam. The nose comprises soft cheese, tart berries, light wine grapes, and a bit of biscuit. The taste brings in more of the same, with a strong semi-lactic sourness pervading quite nicely. It's strong, but you get to keep some of your enamel if you do things right. The body is a light medium, with a light moderate carbonation and a dry, sticky finish. Overall, a very nice sour, though I'm unsure whether or not the coriander ahd much impact, if any. Just sayin'. Good times, though.

Serving type: on-tap

04-04-2013 19:29:27 | More by TMoney2591
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biboergosum

Alberta (Canada)

4.16/5  rDev -2.6%
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.

Serving type: bottle

07-05-2013 05:05:26 | More by biboergosum
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MasterSki

Illinois

3.95/5  rDev -7.5%
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.

Serving type: bottle

05-15-2011 21:01:38 | More by MasterSki
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emerge077

Illinois

4.16/5  rDev -2.6%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4

Hazy tawny brownish orange color, compact head of off white foam leaves behind some spotty lace in the glass. Trails of tiny carbonation feeding into the head around the sides, decent retention.

Sharp acidic aroma, sour fruit, namely grapes.

Lots of tannic grapeskin in the taste, bracing acidity that gets the salivary glands into overdrive. Fruity and sour with some acetic acid and malt character in the middle. Dry and puckering, medium bodied with balance carbonation. Overall nice to try, though not overly complex, it fills the sour fix.

Serving type: bottle

04-17-2013 22:06:47 | More by emerge077
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drabmuh

Maryland

4.05/5  rDev -5.2%
look: 4 | smell: 4 | taste: 4 | feel: 4.5 | overall: 4

Bottle shared by me, served in a Bruery tulip at a recent tasting, pretty good.

Beer is brownish with a diffuse head, some lacing, white bubbles, carbonation moderate. Looks fine. Mild haze.

Aroma is acetic and lactic, tart with a mild spiciness to it.

The rye is a cool choice for this beer. It is interesting and very nice. Bright, mild acetic sourness, lots of woody Brettanomyces character in there. Really nice sour / funky beer from the Bruery.

Serving type: bottle

05-25-2011 21:46:19 | More by drabmuh
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jlindros

Massachusetts

4.51/5  rDev +5.6%
look: 3.75 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.75

Shared with Rudzud as usual.

Big creamy fizzy 1 finger head fades semi quickly but keeps getting fed by streaming bubbles, some lacing, weird looking murky grayish brownish orange red colored thing. Color is ugly but the streaming bubbles are nice.

Nose starts with tart fruit and plenty of it, some wild funk like Brett, light sweet candy gummy like some fruit maybe peach like, light bready malt thing from the funk, faint spiciness from the rye, faint dusty wood barrel and touch vanilla, a juicy fleshy strawberry banana fruit like, little sweet reddish malt and candy.

Taste starts quite sour, very sour, long tart fruit and straight lambic like sour, nice tart fruit with hints if strawberry and stone fruit, a tannic strawberry seed maybe stem, and faint light peach like fruit, juicy. Then funk, just a bit of Brett funk and bready malt. Some light sweet candy reddish malts, very light spicy fruity rye. Plenty acidic with tart acetic acid, most likely Brett lambicus, and faint touch of dusty wood barrel. Finish is drier but very sticky flemmy and sour, more tart fruit, little lambic like, acidic bite, touch bready yeast, more peach and strawberry like sour fruit, some vanilla coming through quite late.

Mouth is med to lighter bod, quite sour and tart, decent fluffy carb.

Overall very nice, very little rye, but great lambic like sour fruit and tartness, good funk overall, juicy fruit, light barrel notes, very tasty.

Serving type: bottle

04-10-2013 14:30:08 | More by jlindros
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Gueuzedude

Arizona

4/5  rDev -6.3%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Sampled March 2011
This went in to the fridge a couple days ago brilliantly clear, it is now hazy when looked through the bottle (textbook chill haze). Wow, this looks quite viscous as I pour it into my large Tripel Karmeliet tulip. A really vigorous pour is only able to summon up two-fingers of tan colored head. The beer is a dark amber color that shows a murky, hazed amber color when held up to the light. The aroma smells of whole grain up front, followed by some tartness that is followed by a rotting fruit note in the finish. The rotting fruit note gets a bit more fresh fruit focused in subsequent draughts of the aroma; the tartness provides some lemon-like notes and the fruitiness takes this towards a grapefruit and overly ripe plum like character. Somehow this reminds me of a fresh, spicy ginger ale at times, but really there is a lot of spicy, toasted whole grain and brown bread richness in the aroma. Some of the rotting fruit character seems to be a byproduct of a muddled, toasted graininess, and there is also some clove like phenolics to this beer in the finish. The nose can seem a bit bland at times somehow.

This is incredibly rich and viscous feeling as it hits my mouth for the first time. It is nicely tart with a clean lactic acidity that reminds me of lemon, or perhaps a bit more characterful grapefruit. Despite being incredibly viscous this is not sweet, which is a testament to the influence that rye has on the body. The texture is quite weird (at least if you haven’t had experience with lots of rye in a beer before), it is not heavy like in a beer with a lot of barley malt, instead it is viscous with a texture that I can best describe as slightly watered down snot; you almost expect the beer to start to clump together. The acidity is quit nice here, up front it is definitely all lactic, but there is a spiciness to the finish that might suggest at some acetic acidity, but this might just be the rye interacting with the lactic notes. There is a spicy, whole grain character that lingers in the finish along with the lactic acidity; ultimately the lactic acidity wins out in the long finish (though I can still feel the viscosity of this brew some how), but there are some toasted grain notes and just chewy brown bread like flavors that linger on the palate for a good bit after each sip.

After my second pour I am realizing that a lot of the spiciness comes from the oak. The spicy, fresh cut wood like character is even quite noticeable in the nose. The oak is actually quite well integrated though & plays a supporting role here.

Very interesting, the texture is something completely else; luckily I knew what to expect from the rye, but it certainly threw my wife for a loop (she really likes light bodied lambics, and so this beer definitely doesn’t really appeal to here). I am definitely enjoying this beer, if for nothing else than its unique texture then so be it. There isn’t really a whole lot of complexity here; I would have expected that the rye would have added more wild graininess and spiciness to this brew and even the funkiness is focused on the lactic acidity rather than more wild notes from Brettanomyces or other wild-bugs that can produce a lot of “off” flavors. If there were a lot of sour, heavily laden rye beers out there this wouldn’t be much of a standout, but as it is there is not, so this is enjoyable for its relative uniqueness if nothing else; it is indeed an experience.

Serving type: bottle

08-03-2011 22:43:35 | More by Gueuzedude
Photo of Knapp85
Knapp85

Pennsylvania

4.33/5  rDev +1.4%
look: 3.5 | smell: 4.25 | taste: 4.5 | feel: 4.25 | overall: 4.25

This poured out as a hazy amber color with a thin white head on top. The retention and lacing fade completely. The smell of the beer has a heavy amount of funk and tart fruity aromas. The taste is very big, lots of sour fruity flavors followed up with a malty rye finish. The mouthfeel is slightly creamy and dry, nicely carbonated. Smooth and drinkable. Overall this beer is very good. There is a light medicinal taste I'm getting the more it sits on my tongue, regardless still worthy of trying.

Serving type: on-tap

03-29-2013 22:49:42 | More by Knapp85
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Halcyondays

California

4.18/5  rDev -2.1%
look: 4 | smell: 3.5 | taste: 4.5 | feel: 4.5 | overall: 4

On-tap at The Bruery itself,

A: Pours red-orange with a solid cap of white foam, good retention.

S: Not the hugest nose, but a pleasant smell of acetic acid, red fruit, and a light funk.

T: Quite interesting. The fruit components (cherry, strawberry, red currant) are strong initially, but fade away on the back end. The vinous character and a heavy cheese component take over the beer midway through until the finish. Tasty for sure, like a Flanders Red meets gouda.

M: Rather full-bodied in this style, firm carbonation, impressive feel.

D: This is a great sour beer, the 2nd time I've had this one, always enjoyable and an experience.

Serving type: on-tap

09-05-2009 16:37:12 | More by Halcyondays
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mactrail

California

3.08/5  rDev -27.9%
look: 3.5 | smell: 3.5 | taste: 3 | feel: 3 | overall: 2.75

I tasted several sours recently since Local Habit had quite a few on tap for several days. This was my least favorite out of the bunch, but I'm apparently in the minority on this one.

Nearly clear amber in the glass with some decent foam to start. Smells of bread, rubber, and old socks. Quite sour from the first sip. A wee hint of fruity, malty sweetness that is soon overtaken by the vinegar. this one sets my teeth on edge.

An interesting ghost flavor of the malt brew this used to be, before the bacteria were turned loose. Just plain sour, but it has a lingering grainy and faintly hoppy taste. Not much for drinkability.

Serving type: on-tap

05-03-2013 05:19:02 | More by mactrail
Photo of StonedTrippin
StonedTrippin

Colorado

4.04/5  rDev -5.4%
look: 3.75 | smell: 4 | taste: 4 | feel: 4 | overall: 4.25

this one is really really sour, and I like it a lot. the pour is cloudy and orange, looking more like funky soda than beer, with its huge bubbles rushing to the surface and fizzy white head. the nose is pungently sour, holy cow! wow, I don't smell hardly any rye malt, or really anything much but lacto acidic sourness and tangerines, a funny combo for a beer I expected to be far more woody. the taste is also sour all the way through, but there is a dab of rye spice right in the middle, which makes for a unique sensation in the mouth. my roommate jeff described it as a mega sour warhead candy, which isnt that far off. there is also a ton of fruit to the finish of this, not sweet at all, but almost like if sour patch kids were made from real fruit like cranberries and oranges. tart and sour at the same time, not as bretty or oaky as it might have been, but the sour lingers on long after the beer is swallowed. this one came across a little sloppy to me compared to say the white oak or the smoking wood, which to me are calculated masterfully. this is a bit more hodgepodged, but it ends up being a pretty tasty final product. dry in feel, medium in body, excessively carbonated. all up this is something very unconventional, and if you like sours give it a shot. price point is brutal though, being over 20 bucks.

Serving type: bottle

03-05-2013 20:08:56 | More by StonedTrippin
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barleywinefiend

Washington

4.14/5  rDev -3%
look: 4 | smell: 3.75 | taste: 4.25 | feel: 4.25 | overall: 4.25

A: Poured a burnt orange color with good carbonation yielding a dirty cap. A good amount of bubbles, some light lacing presents itself.

S: Not really funky per se but the rye really pops on this. A nice little booze sting on the nose with some acidity, wood

T: Pretty tart upfront, a nice like lacto lockjaw feel, lots of rye follows providing a unique contrast of sour and spice. The heat picks up, wood and vanilla provide yet another contrast as it becomes a little sweet for a moment.

M: Medium bodied, carbonated well for the style. Plenty of flavor and tartness.

O: Very nice.

Serving type: bottle

08-26-2013 19:25:42 | More by barleywinefiend
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mdfb79

New York

4.1/5  rDev -4%
look: 4 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4

Big thanks to drabmuh for sharing this one; thanks Matt! Poured into a tulip.

a - Pours a murky brown-yellow color with an inch of white head and light carbonation evident.

s - Smells of sour dark fruits, oak, lactic notes, and brett. Pretty funky and fruity; very enjoyable.

t - Taste is sour fruits, vinegar, oak, rye, lactic notes, and some brett. Pretty nice.

m - Medium body and moderate carbonation.

o - Overall a pretty nice sour from The Bruery. Nose is pretty sour and funky and lots of brett in both the smell and taste.

Serving type: bottle

05-27-2011 02:39:12 | More by mdfb79
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kojevergas

Texas

3.89/5  rDev -8.9%
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+

Serving type: bottle

04-07-2013 01:15:48 | More by kojevergas
Photo of corby112
corby112

Pennsylvania

3.08/5  rDev -27.9%
look: 2.5 | smell: 3.5 | taste: 3 | feel: 3 | overall: 3

Pours a dark ruby red color with a thin off white head that immediately disappears. Some visible carbonation bubbling up but no lacing.

Slightly funky aroma with a decent barrel presence and lots of sweet rye, dark fruit and malt. Earthy with subtle barnyard character, funky bugs and toasted oak. Subtle acetone presence but nose is dominated by funk and spicy rye.

Medium bodied but a bit thinner than expected with a balance of oak, funk, spice, rye, dark fruit and sweet malt. Slightly tart and puckering but more funky than sour. There's more acetone than the nose suggests but it isn't too overpowering or vinegar-y. Dry, toasted oak and lots rye flavor. This beer would probably be terrible if it wasn't for the rye but it counters the funk and acetone with a nice sweet and spicy character. This is complimented by some dark fruit and sweet malt. Finishes dry and tart with a touch more acetone. Overall, well balanced and flavorful but the acetone turns a beer that could be amazing into slightly above average.

Serving type: bottle

01-30-2012 05:40:29 | More by corby112
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stakem

Pennsylvania

4.35/5  rDev +1.9%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4

Bottle into a matching Bruery snifter. The brew appears a clouded amber brown color with more than a finger of off-white head. When held to the light, there is some lighter orange coloration around the edges. A constant stream of bubbles slowly rises through the solution in support of the cap. Some patchy strings of lace stick to the glassware.

The smell of this brew is tart with a lemony lactic note that seems almost zested with lemon/lime. Quite a tart character going on in this with some funk that is almost cheesy and some mild raw oakiness running throughout. As it warms up, it gets a tropical fruit quality to it that is very appealing. When the glass is swirled, it almost has a spiced aspect about it that takes this brew off in a total different, enjoyable direction.

The taste is pleasantly tart with the previously described lemony and lime aspects that are quite bright and fruity. There is a solid funk appeal to this that mingles with some oak flavoring that at times if very geuze-like. There are fruity notes present beyond the initial lemon that makes this brew very enjoyable. I can faintly detect the rye inclusion towards the backend of the finish.

This is a medium bodied brew with a slight viscous feel to it from the rye inclusion. The alcohol is felt with a slight warmth and accenting fruity ester that is very well balanced. You can actually see how this brew is "thicker" than the norm with how the rising bubbles of carbonation have a hard time rising to the surface and do so very slowly. I will admit that I took a peek at the previous scores to this brew prior to trying it. I was pleasantly taken back at how much I enjoyed this. Anyone who was disappointed in this can gladly forward me any bottles that they purchased that they now regret having. I think this is fantastic.

Serving type: bottle

03-09-2012 02:42:27 | More by stakem
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DoubleJ

California

4.05/5  rDev -5.2%
look: 4 | smell: 4 | taste: 4 | feel: 4.5 | overall: 4

On-tap at the source itself, on to the beer:

An interesting sour. Its tartness/soruness would be in the middle ground for the style. Hints of grapes and pinneapple show up. Quite cheesy....like swiss cheese. Surprisngly full in the body, while not having the high acidic qualities of a sour. Cheesy aftertaste. Another worthy wild ale produced by The Bruery.

Serving type: on-tap

08-15-2009 18:04:12 | More by DoubleJ
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Kegatron

Pennsylvania

4.33/5  rDev +1.4%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4

On tap @ the Stone Brewing Bistro & World Gardens on 11/11/09 during their "Meet the Brewer" night with Patrick Rue. Served in a Bruery tulip glass.

Pours a hazy rose color, with a 1/2 finger of brite-white creamy head. The retention on this stays rich looking, leaving a strong cascade of spotty lace in its wake. The aroma starts with a nice firm blast of fruity tartness (there is a definite sour vinegar edge going on here) before segueing into a the spicy breadiness of the rye, which really shores up the back portion of this. The flavors here are wrapped up in an almost vinous smelling covering of grapes and barrel. The tartness and spice really play off each other nicely here, both bringing their own style of sharpness to the nose.

The taste is equal parts tart and sour, with much more acidic character this go around, along with a good bit of grapes and oak giving this an overall vinous feel in the mouth. None of this feels overdone or overbearing, with more sweetness pulling up the rear from that delicous spicy and toasted bread feel of the rye. This leaves a deep tang in the finish, along with a good bit of sticky spice. The mouthfeel is medium-fuller bodied, with an EXREMELY slick and (not surprising) vinous texture, which gives this a tremendous slippery feel. I mean this literally just slides down the throat, which really helps ease the overall sharpness of the profile.

Well this certainly brought the goods, with a hearty even mix of tart/sour/spice/bread notes and a well done barrel character that pulled it all together. Great stuff as usual from The Bruery.

Serving type: on-tap

12-08-2009 17:45:27 | More by Kegatron
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Sour In The Rye from The Bruery
95 out of 100 based on 1,366 ratings.