Geordonnay
3 Floyds Brewing Co.

A powerful and rich North English Brown Sour Ale with the rich taste and smell of Lemons and Blackberries. The heat and efficiency of the fruit flavors in this sour ale make Geordonnay an acquired taste, thus making it best for some.

 

Seeming darker muddy brown at full pour, it's actually a clearer, lighter brown when held to light. The tan head builds to a moderate height before collapsing to a lumpy blanket and bubbly collar.

The nose entices with juicy, gummy and vinous blackberries to pair with the sour brown notes of caramel, butterscotch, cherry, and oak.

In spite of that inviting introduction, I was still expecting an acetic showcase of tongue searing agony, but right away, taste is also palatable, actually more forward of toasted pumpernickel cracker-like malt and oak characteristics before the blackberry and acidity emerge. It’s a pleasant winter sour that even exhibits threads of vanilla.

The medium-light body is fairly crisp and tingly before the semi-dry finish.

 

Consumed 8.28.22

I can't find a bottling date, but its a 750ml bottle that I think I got in the initial release batch.

I do love this style of sour. FFF's comes in more tart than other breweries'. The carbonation is perfect. I can't taste any alcohol either. It's an acquired taste I would say given the sourness, but if you like the style, you'll love this beer. There's a very dry aftertaste as well. On the nose, I get berry, berry, and more funky berry. I need to get another 4 pack of 12oz bottles now that they release the beer this way.

 

 

 

 

 

 

 

 

 

 

 

 

Intensely sour, its easy to think that Three Floyds' sour brown ale is a one trick pony. But with a punch of vinous spice, savory not-so-nuances and a brightness of berry, this beer is a thoroughbred in the making.

Dark with rust and with hints of ruby and garnet peaking through a solid haze, a dainty drift of lace adorns the rim. Its piquant scent strikes the nose with the force of balsamic savory sourness along with a host of orchard, citrus and berry laden aromas. Candied malts carry and sense of toasted sweetness, steely caramels and even a pep of chocolate.

Sweetness turns over to savory flavors as the malts trend vinous like fine port, sherry and madeira. An over ripened and macerated blackberry taste is deeply woven into the oaken oxidation and lingering sweetness for that tangy, robust but sweet taste that boarders on balsamic and soy sauces. But its brazen acidity carries a spice of dry French cider, lime, gooseberry, grape and cherry. Leading toward a woodsy and earthen finish, the late palate is peppery, sour and pleasantly toasty.

Medium bodied and perhaps leading to the side of full, the robust sour ale uses its acidity and fortified wine spices to thin the body and to offer a brisk sense of lightness, drinkability and oddly enough, refreshment. A long savory and sour interplay keeps the after palate rewarded with the culinary delight of sherry but the sensibility of beers of the Flanders region of Belgium.