Bring Out Your Dead
Reaver Beach Brewing Company

 

 

 

 

L) Pours an inviting, opaque, ruby tinted dark honey color, with a creamy white head. Head retention is questionable but only because of the acidity. Surprisingly good lacing for how acidic this brew is.

S) Wonderfully tart nose. There are some light caramel and fig notes, but it is dominated by lemon curd and tart, passion-fruit like acidity. Acetic acid is present on the nose.

T) I really didn't think VA would have a good environment for cool-ship inoculation, but this profile is killer. Drinks shoulder-to-shoulder with Flemish sours, it is powerfully tart and insanely drinkable. It has acetic notes, without being too vinegary. My only complaint is that I really can't find the squash in the brew. I would have no idea it was fermented with any added fruit or vegetable of any kind honestly if it didn't advertise doing so, and much less be able to pick out summer squash.

F) This is a rich and creamy, yet spritzy and refreshing sipper. An absolute pleasure to drink, the acidity tingles the tongue long into the aftertaste, and it coats the mouth with such a lovely oily body so the flavor lingers.

O) This is criminally underrated. I really wish the squash was more evident though.

 

 

 

Poured from a 750 into a snifter, the beer is a deep, vibrant, orange-caramel coloring with a slow flow of carbonation in the body, and a thin, white halo of head. Aromas of solid Brett sourness forward, with underlying notes of white grape, squash sweetness and earthy notes, and woody highlights. Flavors are very tart and sour forward, heavy on white grape must, lemon zest, and dry white wine notes, with underlying notes of earth, wood spice, and gourds. Very tart and sweet follow, heavy on citrus fruit notes and Brett sour funk. Smooth, crisp body, with a slight pucker and astringency on the back end. The aftertaste has subtle squash richness and sweetness, but is ultimately overpowered by the sour notes. The finish is crisp and clean, with a lingering tart and sour blend. Very solid beer.

 

Thanks to Sonofalime for this one!

Pours a hazy dark gold color. The head is two fingers high and white in shade. Retention is good for a saison (underwhelming for another style), and the fluffy texture leaves a surprising amount of lacing on the glass.

The nose is nicely sour, but it seems tart in an acetic manner at first. The brett is initially timid, slowly unfurling its nuances as this opens up - I mainly pick up grass, hay, funk, and white grape. I also get some savory (squash) touches that blend well with the base. Aromatically, though, everything seems a bit timid.

Its flavor opens up with notes of grass and funky brett. The latter that shows up brings nice funk, but seems to lack slightly in terms of nuance. Gentle twinges of fruit (apple, pear, white grape) appear around the middle, while finishing with a slight savory touch. Squash is there, subtly - as are some cherry and oak flavors. I like what's here, it just seems mild in many of the wrong ways for me.

This feels somewhat full-bodied, but the finish is quite light for 7.4%. Because of that (and because of how dry and tannic it finishes), the drinkability is off the charts. Carbonation, though decently powerful, seems to play second fiddle toward the oak tannins.

Saisons with brett are one of my favorite styles. Plus, local (DMV) sour ales are nearly nonexistent. This scratches that itch nicely, but it's definitely not the best sour or best saison I've had. To me, everything seems a bit timid. Still, it would make a damn fine table beer. I think future batches have potential to be great.

3.39/5: Seems like the dead is a little weak, yet perfectly serviceable

 

Poured a golden orange body with good head and lace. Tart and fruity aroma that leads to a thin bodied sour beer with hints of woodiness and tropical fruity sweetness. Sour aspects are minimal and more in background.