Rueuze - The Bruery
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Ratings: 662 | Reviews: 97 | Show All Ratings:
Reviews by flayedandskinned:
4.01/5 rDev -2.7%
look: 4.25 | smell: 4.25 | taste: 4 | feel: 3.5 | overall: 4
Poured into a Duvel Tulip
Pours a hazy, but very vibrant gold with yellow highlights A surprisingly tightly bubbled 2 finger tall, bright head quickly forms and retains for a little while before reducing down to nothing but a whisp.
Tart aromas of lemon juice and faint white wine vinegar waft out of the glass immediately upon pouring. Vinegary acetic aspects are very subdued compared to the last Bruery sour I've had (Oude Tart). Beneath the accompanying this mostly clean acidity is a very pronounced, funky Brettanomyces edge; dried apricot, pineapple juice, musty hay and earth and sun warmed leather. There is a distinct mineral roughness about this sour. As the beer warms, the light stone fruit character becomes more apparent as well as some vanilla tones from the barrels.
As soon as the beer touches your palate, you're blasted by the clean acidity that was in nose; mostly expressive and refreshing tart lemon juice with very little of the abrasive vinegar like sourness that can be found in some of the younger, rushed out sour ales. On the heels of this acidity is the light stone fruit tones that were also featured in the aroma; mostly some apricot and even some faint peach notes. Just before the off dry finish, your palate is kissed by a gentle and clean malty breadiness. Long lingering notes of funky pineapple, apricot, lemon juice, light barnyard overtones; damp earth and hay. As in the aroma, as the beer warms some vanilla barrel tones become more evident.
Medium to light bodied with stubborn, but not obnoxious carbonation. The back end is a tad watery, which I am not a fan of.
The Bruery's take on a Gueuze, which is traditionally a blend of a 1 year, 2 year and 3 year old spontaneously fermented sour ales. The Bruery doesn't have make a spontaneously fermented sour ale, so instead their "Rueuze" is a blend of their 1-3 year old sour blonde ale. The added aging really allows some of apricot heavy, matured Brettanomyces character to really shine in lock step with the assertive, but not grating tartness. My only real qualm with this sour is that it finishes slightly watery.
Serving type: bottle
01-04-2014 08:13:31 | More by flayedandskinned
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Rueuze from The Bruery
92 out of 100 based on 662 ratings.