Oude Tart With Sour Cherries - The Bruery
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3.79/5 rDev -14.6%
look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 4.25 | overall: 3.75
Another enormous thanks to Beerenauslese for bringing this to the early January tasting at the Taproom. 2013 vintage. Poured out of a 750ml bottle into a tulip glass. Keep in mind that I have NOT had Oude Tart yet (although I do have a bottle), so I have nothing to compare this to.
From what I can gather, this is radically different in appearance from the Oude Tart due to the addition of cherries - far less brownish in appearance, and upholds a garnet, slight ruby red tinged color due to the fruit's skins. Contains a bone white head that lasts for a bit, let eventually gives up with minimal retention and no sticky foam to speak of. Glimmers a bit, and is a great tribute to the finest traditional fruit infused Lambics, but is pretty much on par to any average Flanders red that I've seen before.
The aroma, though... Holy crap. Ridiculously vinegar-y and acidic like nothing else - this one is simply not playing around here. Fleshy, tart cherry skins, sour cranberries, as well as newly riped currants, all meld with the acetic and minimally lactic acidity from the oak. At the back, there's a red vinaigrette flavor that nearly pierces the nostrils through and through, with some light notes of tobacco, almonds, and caramel at the back. It's a physically intense sensation on the nostrils (which I haven't experienced since something more rustic from Cantillon), but it's not the most balanced wild offering I've whiffed upon. It gets credit for its uniqueness, but it's definitely rather harsh in certain respects.
One sip, and my cheeks instantly puckered up. This is unbelievably ridiculous and I should have been aware into what I was getting myself into as soon as I evaluated this beer based off its aroma. *Extremely* sour red fruits, resembling under-ripe cherries, stems and pits and all, alongside sour pomegranates, cranberries, and green plums. Gets progressively more acidic in the middle of the mouth, with a red wine vinegar and green apple skin flavor, finishing off with intense sour oak notes that's slightly spicy but mostly astringent and intense. Some caramel and lactic sweetness at the finish. As it warms up, it does get a little bit more tolerable, creamier, and richer, with the fruit notes feeling more puréed and juicier, which is to its advantage. It's never thin, and contains enough of a solid malt and oak backbone that balances out the entire process. Not for beginners, but definitely too fascinating to ignore.
When I thought I had had I true sour beer from The Bruery... THIS comes along. What an intense, fruity, acetic monster of a beer. Definitely never had anything quite like it in the realm of American sour ales, and in spite of its over-the-top intensity, it's got a lot going for it and makes a good sipper throughout. It's not the most practical sour I've had, but the fruit characteristic, as well as the intense oak, is notable in its class. I don't know if I'll ever get to try other fruit infused sours from The Bruery, but I am glad I got to try this.
Serving type: bottle
02-24-2014 06:17:30 | More by magictacosinus
Oude Tart With Sour Cherries from The Bruery
98 out of 100 based on 448 ratings.