Sour In The Rye - The Bruery
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Ratings: 1,721 | Reviews: 238 | Display Reviews Only:
4.4/5 rDev +2.6%
look: 4 | smell: 4.25 | taste: 4.5 | feel: 4.25 | overall: 4.5
Served in a tasting glass at Buzz in LA. From notes. Reviewed 23 February 2013.
A: Hazy clear.
S: Wonderfully tart. Brett and wild yeast. Raspberries and lemon peel. Acidic.
T: Delicious. Like Rodenbach Grand Cru with more fresh cherry and raspberry.
M: Dry and puckery. Great yeast. Sour and lightly spicy.
O: I love it. Highly recommended. Will have again. Very competent and enjoyable example of the style.
Serving type: on-tap
11-19-2013 05:53:24 | More by AgentMunky
4.15/5 rDev -3.3%
look: 3.75 | smell: 3.75 | taste: 4.25 | feel: 4.5 | overall: 4.25
Sour in the Rye might just as well be called 'Cloudy in the Rye'; oak aging alters a beer's appearance as well as its flavour, stripping the complexion of much its luster and leaving it muddied, flat, and, in the case of this honey-coloured ale, rather drab.
A year in the barrel is bound to make any ale smell a little musty, but the oak surprisingly doesn't contribute any glaringly obvious qualities. The aroma has somewhat of woody, vanillin tinge but it's awfully difficult to appreciate amidst such a sour, dank, fruity lactic funk.
The flavour is a tangy, prickly, pleasantly puckering blend of citrus fruits, cherries in balsamic vinegar, and apricot or pear compote. There's the presence of heartier whole grains but little malty flavour can be appreciated due to the abundance of vinegar-like lactic tang.
The mouthfeel has the both the acidity and sourness of lemonade (without the sweetness of course) as well as an agreeable sour gummy-like characteristic - it's liquid candy for adults. And despite the 7.8% alcohol it drinks as easily as (soured, festering) fruit juice.
If you think about it, actual fruits are typically somewhat tart as well as sweet; this is true, to varying degrees, of apples, blackberries, blueberries, cherries, plums, currants, etc. American Wild Ales like Sour in the Rye simulate the fruits of Mother Nature's labours (pun intended) and, using another wonder of nature (wild yeast), simply amp up the tart part. What a treat!
Serving type: bottle
11-19-2013 03:14:26 | More by biegaman
4.24/5 rDev -1.2%
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
4.18/5 rDev -2.6%
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.
Serving type: bottle
11-10-2013 18:45:44 | More by dogfishandi
Sour In The Rye from The Bruery
95 out of 100 based on 1,721 ratings.