Squatters 529 | Utah Brewers Cooperative

BA SCORE
87
very good
61 Ratings
Squatters 529Squatters 529
BEER INFO

Brewed by:
Utah Brewers Cooperative

utahbeers.com

Style: Flanders Oud Bruin

Alcohol by volume (ABV): 7.15%

Availability: Rotating

Notes / Commercial Description:
In 2004, a beer drinking adventure throughout Belgium inspired us to create a Flanders Style Oud Bruin. The quest to share the beauty and deliciousness of Flemish brown sours started off by filling our oak barrels with ale in July of 2008. After 529 days of barrel aging with lactobacillius, pedioccacus and wild yeast, we then kept with tradition by blending aged sour beer with the malty sweetness of a younger beer. 529 is re-fermented in the bottle with champagne yeast, so please pour slowly and enjoy.

Added by pokesbeerdude on 03-04-2010

BEER STATS
Ratings:
61
Reviews:
33
Avg:
4.03
pDev:
8.93%
 
 
Wants:
39
Gots:
9
For Trade:
1
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User Ratings & Reviews
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Ratings: 61 |  Reviews: 33
Photo of colts9016
3.27/5  rDev -18.9%
look: 3.25 | smell: 3 | taste: 3.5 | feel: 3 | overall: 3.25

I fondly remember when I got this beer. I was going to a Dr. appointment in SLC, I happen to wander down to Squatters. When got out of the car I could smell malt, yeast and the makings of beer. I walk in and ask the lady behind the counter if they have anything new. She beamed and said yes, I was presented with this bottle. It is the first batch of 529 beer made. I hope that it is good, onto the less boring stuff.

Well pull the cork was a bitch, but it made such a lovely pop like champagne does when it is cracked. Poured into a flute glass. A massive head three finger head that is light tan head with a reddish tint. The color of the beer is a mahogany color with orange and amber hues. The clarity of the beer is opaque with tons of carbonation bubbles racing to the top. Sadly the head does not hold very well.

The beer is a rich sour cherry notes, wood, caramel, toasted bread, toasted malt, and yeast. The smell on the the beer is muddled, most time I can pull this note out and that note out but it took a while trying to figure out what I did.

Super sour cherry, wood, vanilla, caramel, biscuit, grassy, yeast, toasted bread and a slight barnyard funk. The taste is much beer but not by much.

The mouthfeel of the beer is highly carbonated, a bit thin, and crisp.

Okay this beer is good, it is a bit watery, and needs more body. I really dig the sourness in the beer and the carbonation which gives it a nice finish,

 1,438 characters

Photo of sendsilk
4.34/5  rDev +7.7%
look: 4 | smell: 4.25 | taste: 4.5 | feel: 4.25 | overall: 4.25

Photo of rlee1390
4.22/5  rDev +4.7%
look: 4 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4.5

Great sour. The sour level is near perfect and then a nice brown ale base in there to round it out.

100 characters

Photo of tommy5
4.23/5  rDev +5%
look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4.25

Photo of Lare453
4/5  rDev -0.7%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

Photo of imfrommichigan
4.56/5  rDev +13.2%
look: 4 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.75

Photo of olradetbalder
3.75/5  rDev -6.9%

Photo of Gonzoillini
4.25/5  rDev +5.5%

Photo of MarkyMOD
4.25/5  rDev +5.5%

Photo of Axnjxn
4/5  rDev -0.7%

Photo of EyePeeAyBryan
3.82/5  rDev -5.2%
look: 3.75 | smell: 3.5 | taste: 4.25 | feel: 3 | overall: 3.75

Pretty bummed this guy was basically flat. Great flavor overall but always tough to really judge a brew without the proper mouthfeel.

133 characters

Photo of DavoleBomb
3.26/5  rDev -19.1%
look: 3.75 | smell: 3.25 | taste: 3.5 | feel: 2.5 | overall: 3

Poured into a tulip.

3.75 A: Well hazed plum color. One finger of frothy beige head that retains fairly well and leaves a short ring of lacing.

3.25 S: When I first took a whiff of this, I wasn't getting much. So I let it warm up...a lot. Even then, there wasn't enough aroma. It smells like how I imagine a Flanders beer would smell if it wasn't given enough time for the bugs to do their thing. Very little in terms of acidity, but what is there is acetic-centric. About the same level of funkiness - mild and I dare say insufficient, but pleasant nonetheless. This beer is decidedly flowery, which is something I'm not used to in the style, but it works. Plum, currant, mixed berries, and white grape fruitiness. Hints of vanilla and oak. Again, not bad, but lacking power.

3.5 T: The taste has the same problem as the nose - lacking strength. That said, the flavors are good, but there's no real focus. Mildly acetic, mild wildflower and apple orchard funkiness with a bit of rotting wood. Fruits listed in the nose. Vanilla and oak come out a bit stronger in the taste. There's a good balance here, but there's just not enough flavor. I haven't had many beers in recent weeks, so I trust my palate more than ever right now.

2.5 M: This is the worst aspect of the brew. It's a bit too thin which gives a watery vibe to it. It's light to lighter medium body. The carbonation is also a bit too low and what is there is neither creamy, nor spritzy (either one is fine and at least one is necessary for me). Nothing here is even up to par.

3.0 D: Hard to put this beer at anywhere other than average. It has potential and will probably be a lot better next time if they reuse the same barrels, but it definitely needs some more body, better carbonation, and a lot more time with the bugs.

 1,794 characters

Photo of TheBrewo
4.3/5  rDev +6.7%
look: 4 | smell: 4.5 | taste: 4.25 | feel: 4.25 | overall: 4.25

Thanks again to StonedTrippin for sharing this treat with us. We cracked the cage and cork on a bottle labeled 11/12, pouring a golden tawny brew. It held a one and a half finger tall head of creamy eggshell colored bubbles, showing nice retention, and leaving spots of lacing and ridges around the glass. The head was easily reproducible with a swirl. Punctate sediment was noted through the cidery haze of clarity, with carbonation appearing moderate. The aroma gave an enchanting mix of oak and chicory warmth, smooth sourness and funk of Bretty yeast, amber and red malt base, and puckered fermented cherry. As the beer opened up, it became more complex with floral and citric hop bite and sweetness, along with sweetly toasted cornbread, and raw sunflower seeds. Our first impression was that this beer was no nonsense, and that the sweetness was done to just the right degree. As we sipped, you hit a solid wall of oak. You eventually break through with immediate funk and tart punch from the yeast, green apple acetaldehyde, vinegar acidity, and pale, caramel, and reddish malts. The middle came to a peak with full, juicy, Bretty yeastiness to pucker. This decimated the palate, finally allowing malty and lightly hopped sweetness to carry us to the finish, where the hops gave grass, nectars, and muddled citric sweetness, and a more raw caramel sugariness. The yeast did, however, stay on board, giving further intense juiciness to the back, while the stark wood countered. The aftertaste breathed of warm and toasty caramel, red, and paler malts, big oakiness, Bretty goodness, light coininess, black licorice, baker’s yeast, and the faintest smoky, meaty warmth. The body was medium, and the carbonation was medium. Each sip gave nicely soft slurp and sip, with great froth, cream, and pop on the back. The mouth was coated and oily, with eventual pucker of the yeast, and light dryness from the barreling. The abv was appropriate, and the beer sipped very well.

Overall, what we enjoyed most about this beer was its easiness and drinkability for the style. Starting from the aroma, from the very beginning things started out well blended. You get pretty much all the components at once, offering immediate complexity, depth, and warmth through all of the solid woodiness, sourness, and maltiness. I actually had to remind myself to take sips every now and again, in between having my nose constantly to the bottom of the glass. The flavoring followed beautifully, but was unique for the style in the sense of how clean it was. There was just enough residual dextrin sweetness to balance the immense pucker and bite of not only the yeast, but of the wood too, without tipping the scales in the overly malty direction. The soft slurp helped to ease some of this bitterness as well, making it undeniably palatable. This is a fantastic, well-blended beer, and we are so grateful to have gotten to drink it.

 2,918 characters

Photo of StonedTrippin
4.14/5  rDev +2.7%
look: 4 | smell: 4.25 | taste: 4 | feel: 4.25 | overall: 4.25

a solid beer. post drinking reflection on this leads me to remembering its smell as its best feature. although there is a sexy semitransparent reddish color and oatmeal tinted inch of head, all I can think about is the nose, which was just so sour, acidic, and welcomed. been saving this one for just the right occasion, and finally it came today. id call this more of a Flemish red than an oud bruin, but whats it really matter? the nose is dry red malt, bacterial yeasts, and a sour cherry or raspberry touch that's more jammy than fresh fruit. plenty of acid in the feel, its obvious before any real flavor sets in, but there is plenty of oak, piquant yeast, and residual sugar in this beer. its amazing how drinkable this is, as the sourness doesn't suck all the moisture out of your mouth like some, and the fruit is way way back there, like you have to dig to find it. maybe a little too acidic in terms of feel, but the carbonation is right on, and at just past 7% abv, I could comfortably drink this all day. I think an exemplary version of the Flemish red style, so interesting that its listed otherwise, but that happens. nose is its best feature, but sensational all around. if squatters had better distribution this would be world renowned. nearly full marks.

 1,271 characters

Photo of StarRaptor
4.5/5  rDev +11.7%

Photo of t0rin0
4.25/5  rDev +5.5%

Photo of Justin_Neff
4.28/5  rDev +6.2%
look: 4.5 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.25

Vintage 11/12 bottle served at Squatters Brewery.

A: pours a crisp, dark, clear red. Translucent. Not much head. Settles to fizzy ring.

S: Tart,cherries, wild yeast gives strong funk smell. Oaky smells

T: Follows the nose. Strong tart. Oaky. Sweet 4.5

M: high carbonation. Light body. Crisp. Dry 4.0

O: great surprise. By far the best offering from Squatters or Wasatch I've had. Very strong flavors that have an awesome complexity.

 439 characters

Photo of KetchumSuds
3.75/5  rDev -6.9%

Photo of Rifugium
3.75/5  rDev -6.9%

Photo of BeerThursdays
4.25/5  rDev +5.5%

Photo of spycow
4/5  rDev -0.7%

Photo of Imstillthegman
4.5/5  rDev +11.7%

Photo of BeerAdvocate
3.81/5  rDev -5.5%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 3.75

From BeerAdvocate magazine Issue #61 (Feb 2012):

LOOK: Hazed rusty brown

SMELL: Lemongrass, tart cherries, nutmeg, rose water, mint, shortbread, melon rind, musty, vinous, medicinal

TASTE: Smooth, slick, bone-dry, tart, oak, cherries, yeast, biscuity, brown malt, wild herbs, lemony, musty cellar, broth, long finish

We've been funkified! Lacto, Pedio and other wild beasts sat in a barrel with this beer for 529 days, and it shows! So complex and interesting. A damn fine example of the sour beer movement that’s currently tempting palates in the US today.

 563 characters

Photo of codybear127
3.5/5  rDev -13.2%

Photo of bauermj
4/5  rDev -0.7%

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Squatters 529 from Utah Brewers Cooperative
4.03 out of 5 based on 61 ratings.
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