Toes in the Sand
The Bruery Terreux
- From:
- The Bruery Terreux
- California, United States
- Style:
- Wild Ale
- ABV:
- 8.7%
- Score:
- +8 ratings needed
- Avg:
- 3.84 | pDev: 1.82%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Apr 12, 2026
- Added:
- Jan 22, 2023
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
Tequila barrel-aged imperial sour ale with coconut, passion fruit, lemon, and orange peel
This tiki cocktail-inspired imperial sour ale will transport you to a future beach day, soaking up the sun and digging your toes in the sand. After aging in tequila barrels, we added coconut, passion fruit, lemon, and orange peel for the perfect fresh twist of flavor. Pop in a mini umbrella and dream of warmer days.
This tiki cocktail-inspired imperial sour ale will transport you to a future beach day, soaking up the sun and digging your toes in the sand. After aging in tequila barrels, we added coconut, passion fruit, lemon, and orange peel for the perfect fresh twist of flavor. Pop in a mini umbrella and dream of warmer days.
Recent ratings and reviews.
Reviewed by colts9016 from Idaho
3.91/5 rDev +1.8%
look: 4.5 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4
3.91/5 rDev +1.8%
look: 4.5 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4
Review: 2590
Name: Toes in the Sand
Brewery: The Bruery Terreux
Location: Placentia, CA
Style: Tequila Barrel-Aged Wild Ale
ABV: 8.7%
Canned: 2022
Date: 11 April 2026
Initial Impression:
These sours from The Bruery have been impressive—almost cocktail-like, but still clearly beer. The ones I’ve had so far have been enjoyable, so I came in expecting that trend to continue.
Appearance:
Served at 54°F in a pint glass. Pours a dark golden amber (SRM ~14) with warm orange highlights. A creamy, off-white head forms slowly and fades with minimal retention. Presents like a well-aged, barrel-influenced sour.
Aroma:
Sour-forward with pronounced barrel influence. Lactic acidity and sharp citrus (lemon, orange) lead, followed by barnyard funk, vanilla, oak, and lightly toasted malt. Tequila is present but restrained.
The intensity of the acidity dominates the nose, making it difficult for more delicate adjuncts—like passion fruit and coconut—to come through clearly.
Flavor:
Bright and aggressive up front—lemon and lime acidity immediately hit, followed by barnyard funk, vanilla, light toast, and a noticeable tequila character. As it opens, additional layers of oak, light florals, yeast, earthiness, and orange emerge.
However, the acidity drives the profile, overshadowing the more nuanced flavors and limiting overall integration.
Mouthfeel:
Medium-bodied with high carbonation. Firm tannic structure from the barrel creates a pronounced puckering effect, finishing very dry. The combination of acidity and tannin amplifies the perception of sharpness.
Overall Impression:
This feels like a beer that needs more time. Right now, the lactic acidity and tartness dominate to the point where the adjuncts struggle to show up. The mouthfeel reinforces that intensity—puckering, drying, and a bit overwhelming.
There’s potential here, especially with the barrel and tequila character, but it’s not fully integrated yet. With more time to mellow and balance out, this could develop into something much more cohesive. As it stands, it drinks a bit too sharply for my preference.
Apr 12, 2026Name: Toes in the Sand
Brewery: The Bruery Terreux
Location: Placentia, CA
Style: Tequila Barrel-Aged Wild Ale
ABV: 8.7%
Canned: 2022
Date: 11 April 2026
Initial Impression:
These sours from The Bruery have been impressive—almost cocktail-like, but still clearly beer. The ones I’ve had so far have been enjoyable, so I came in expecting that trend to continue.
Appearance:
Served at 54°F in a pint glass. Pours a dark golden amber (SRM ~14) with warm orange highlights. A creamy, off-white head forms slowly and fades with minimal retention. Presents like a well-aged, barrel-influenced sour.
Aroma:
Sour-forward with pronounced barrel influence. Lactic acidity and sharp citrus (lemon, orange) lead, followed by barnyard funk, vanilla, oak, and lightly toasted malt. Tequila is present but restrained.
The intensity of the acidity dominates the nose, making it difficult for more delicate adjuncts—like passion fruit and coconut—to come through clearly.
Flavor:
Bright and aggressive up front—lemon and lime acidity immediately hit, followed by barnyard funk, vanilla, light toast, and a noticeable tequila character. As it opens, additional layers of oak, light florals, yeast, earthiness, and orange emerge.
However, the acidity drives the profile, overshadowing the more nuanced flavors and limiting overall integration.
Mouthfeel:
Medium-bodied with high carbonation. Firm tannic structure from the barrel creates a pronounced puckering effect, finishing very dry. The combination of acidity and tannin amplifies the perception of sharpness.
Overall Impression:
This feels like a beer that needs more time. Right now, the lactic acidity and tartness dominate to the point where the adjuncts struggle to show up. The mouthfeel reinforces that intensity—puckering, drying, and a bit overwhelming.
There’s potential here, especially with the barrel and tequila character, but it’s not fully integrated yet. With more time to mellow and balance out, this could develop into something much more cohesive. As it stands, it drinks a bit too sharply for my preference.
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