Sour In The Rye
Bruery Terreux

This ’Sour in the Rye ‘ was bottled in 2015. The label states that it’s “crafted to be enjoyed fresh, however this beer may pleasantly evolve over time when cellared properly”. It appears that I have cellared this bottle properly. It’s peppery and woody with a long satisfying sour finish. A lovely, clear amber colour. The head mostly disappeared, but small, steady beading continues to rise. The nose is oaky. In the mouth it is astringently sour, with spicey heat and notes of lemon and oak. Lengthy sherbety fizzing continues in the back corners of my palate. Splendid.

 

Bottled 4/17/15 which has held up really well into July 2021. Deliciously spicy rye sour with an absurd level of funk and tart fruit with an earthy/woody finish. Incredibly easy to drink yet properly sour to make it special. Bravo!

Fantastic wild ale, really hits a lot of marks.

750 ml bottle, kindly shared by our beerpal Ole Anders. ABV is 7.8%. Hazy deep golden colour, moderate white head. Lovely funky brett aroma, also notes of sour fruits. Tasty sour flavour, funky notes and sour fruits galore.

Bottled 6/15/16

Quite the beer we have here, a barrel aged rye based wild ale. I can imagine this will be highly funky. I've seen this bomber bottle staring at me at my local shop for about a year, and I finally decided to pull the trigger, so I'm very eager to try this

Pours a hazy orange amber with a finger of off white head that quickly fades to a thin ring and leaves no lacing

This is hugely sour in the nose, reminding me a lot of a Flander's red with its strong vinegar notes.I'm picking up on aromas of red wine vinegar, funky leather, juicy apricot, buttery oak, tart lemon, green apple, light peppery rye, and bready malt

Oh boy, the aroma couldn't even begin to suggest how sour this really is, and I love it. On the front end of the sip, I'm tasting tart lemon, earthy yeast, biscuity malt, red wine vinegar, and a touch of sharp oak. The swallow brings a huge flash of spicy rye, though that is only the real place it appears in the taste. After this rush of rye, I'm tasting sharp oak, black cherry, green apple, funky hay, leather, and peppery yeast

A medium body pairs with tingling carbonation resulting in a super smooth and sour beer. Finishes mostly dry and the tartness is highly refreshing

Goddamn, this stuff is incredible. So sour and complex, though not quite a rye beer. Regardless, it is delicious and I was happy to try it, even at $18 for a bomber

 

 

 

 

 

 

 

 

Poured from a 2015 bottle, smell is not very powerful, but the flavors are strong. Probably a 3.5/5 on the sour scale. Very pleasant drinking. Would order again.

 

From a 2012, 750 ml. bottle into a PAA Dino glass, this beer pours out a beautiful clear copper with amber highlights. It forms over a finger of eggshell white crown that settles in to a thick mist.

The nose brings doughy rye bread, crusty edges and a hint of vinegar towards the end.

The taste brings that spicy rye dough and mixes it with notes of lemon and faint vinegar.

The mouthfeel is tart, but not overly so. Natural lemon like. There is still carbonation holding on, it leaves this to seem still at times but open up and leave air in the chest as well.

I’ve never had this fresh, but with seven years on it I can say that it is a treat. I really like how the rye interacts in this.

Reviewed from notes. Poured from the 750mL bottle into a Cigar City Brewing snifter glass. 2015 vintage bottle.

A: Dark gold, with a good amount of visible carbonation and a modest haze. Forms a finger’s worth of white head that stays around for a fair bit.

S: Tart - mixed lactic and citric acid – with a mild acetic bite. Some toasted biscuit malts, but no overt rye to be found in the nose.

T: Nicely sour up front – lactic and lemony citric acid, with just a bit of acetic character here as well. A modest biscuit malt sweetness in the middle, but the acids and tart flavors dominate. I'm guessing the rye contributes to the biscuit character, but it's a minor flavor. Some mild oak tannins. More tart acid in the hang, and stays fairly dry.

M: An average body for an American sour. Carbonation sensation a bit on the low side. Alcohol presence quite low.

O: Not a great depth to the funk profile, but good flavors and strikes a good balance with the amount of sourness. That said, I don’t think this is nearly as good as the kumquat variant.

Very sour, though I appreciate the effort, it seems that a lot of people who really enjoy 5his style would appreciate a mouthful of lemons as well. It's a great beer for people with no pallete, as it is well made for a mouthful of sour taste that reminds you of eating lemons.

strong sour. the rye is a really nice counterpart to the acidity. has a bold earthy note up front and a mellow finish afterwards. sits nicely on the nose but not too strong. this is what a sour should be.