Axiom Sour
Category 12 Brewing
- From:
- Category 12 Brewing
- British Columbia, Canada
- Style:
- Wild Ale
- ABV:
- 6.1%
- Score:
- +8 ratings needed
- Avg:
- 2.93 | pDev: 19.45%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Apr 12, 2020
- Added:
- Dec 16, 2019
- Wants:
- 0
- Gots:
- 0
NO SCORE
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Plum Cherry Sour
The warmth of plum and delicate notes of cherry are enhanced by our use of a yeast strain that imparts pear aromas. Balanced by a slightly darker malt this fruit infused sour achieves a harmony of tartness and flavour.
Our Elemental Series is the culmination of our commitment to experimentation and innovation. This is an invitation into the lab that you don't want to miss!
The warmth of plum and delicate notes of cherry are enhanced by our use of a yeast strain that imparts pear aromas. Balanced by a slightly darker malt this fruit infused sour achieves a harmony of tartness and flavour.
Our Elemental Series is the culmination of our commitment to experimentation and innovation. This is an invitation into the lab that you don't want to miss!
Recent ratings and reviews.
Reviewed by altstadt from Canada (BC)
2.36/5 rDev -19.5%
look: 4 | smell: 3 | taste: 2 | feel: 2 | overall: 2
2.36/5 rDev -19.5%
look: 4 | smell: 3 | taste: 2 | feel: 2 | overall: 2
Nearly opaque red-brown color. Poured a short pink head of mixed bubble sized that quickly dropped down to a skiff across the top., leaving no lacing. Too dark to see the carbonation level. Considerable sediment in the bottle.
Mild funk scent with both sweet and sour components. Just a bit of cherry shows up. Stronger than the cherry is something odd and synthetic smelling. Swirling the glass kicked the funk up to a mild barnyard, while leaving everything else the same.
Dominant flavor is of over-cooked fruit, like stewed prunes that were left on the stove too hot and too long, that boiled most of the fluid off. There is a bitterness that seems to come from the nearly burned fruit instead of hops. Tartness kicks in midway.
Not enough carbonation to build even a bit of foam, even though some bubbles form on the tongue. Thin and astringent. Leaves my mouth a little gummy after swallowing.
The light fruit promise in the scent does not come through in the flavor. I tried this with a careful pour and a second time with a lot of the sediment swirled in. The sediment seemed to add in more fruit flavor, as opposed to burned fruit, but not enough to change my impression. This would be a lot better if the fruit hadn't been cooked to death, but we probably have food safety rules that ensure we can't have nice things to drink.
Apr 12, 2020Mild funk scent with both sweet and sour components. Just a bit of cherry shows up. Stronger than the cherry is something odd and synthetic smelling. Swirling the glass kicked the funk up to a mild barnyard, while leaving everything else the same.
Dominant flavor is of over-cooked fruit, like stewed prunes that were left on the stove too hot and too long, that boiled most of the fluid off. There is a bitterness that seems to come from the nearly burned fruit instead of hops. Tartness kicks in midway.
Not enough carbonation to build even a bit of foam, even though some bubbles form on the tongue. Thin and astringent. Leaves my mouth a little gummy after swallowing.
The light fruit promise in the scent does not come through in the flavor. I tried this with a careful pour and a second time with a lot of the sediment swirled in. The sediment seemed to add in more fruit flavor, as opposed to burned fruit, but not enough to change my impression. This would be a lot better if the fruit hadn't been cooked to death, but we probably have food safety rules that ensure we can't have nice things to drink.
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