Third Course
The Bruery

 

From a champagne type bottle. Pours a deep ruby red with a short lived white head. The nose is tart and fruity and blueberry. The flavor is tart berries. Slightly mediciny, but not bad. Medium- light bodied. Easy drinking for its tartness.

750 ml bottle, 2022 edition, was unable to find the bottling date on this one. Served in a Teku, the beer pours a reddish/brown color with about an inch or so light pink head. Head retention and lacing are both good enough. I like the aroma, the brew smells like lemon, blueberries, oak and some funkiness. Taste is pretty much just like the aroma, but there's also some grainy malt noticeable too. Nice amount of tartness. Mouthfeel/body is medium, it's smooth and has a good amount of carbonation. I thought this was a good overall brew, think I would have maybe liked this one more a little more if fresher. Still worth a try if you get the chance!

1969
Name: Third Course
Brewery: The Bruery
Location: Placentia, CA
Style: Wild Ale
ABV: 8.9%
Date: 2022
I am drinking Third Course today using a tulip glass. I served it at 44 degrees. The pour created a foamy, two-fingered, reddish-pink head with average retention. The color is reddish purple. The slow dissipation left no lacing on the glass but bits of fruit. The beer's clarity is opaque, with a few carbonation bubbles. This style's overall appearance is average.
The initial aromas are berries, lemons, acetic acid, and oak. Swirling the glass and nosing again, I smell light-toasted malts, a hint of funkiness, and floral esters. The acetic acid is strong but not overpowering. A bit of fruit sweetness is noticeable.
The acetic acid is puckering, followed by lemons and tart blueberries. The oak tempers the acid slightly, with subtle toasted malts and funkiness. As the beer warms on the palate, it displays the fruit well.
The mouthfeel is tart, finishing dry. The body is medium and medium-plus carbonation.
The wild ale is well made; it is not overly sour. I thoroughly enjoy sours when they are of this quality. I want more sugar in the beer to help balance it out.