Logic & Raisin
Springdale Beer Co.

It’s been a while Springdale. It’s a damn shame Jack’s Abby has given uo on production of Springdale beers for the time being, but for now I’m gonna grab any of the bottles and cans I see sitting around at the store. This one sounds very good, raisin can add a lot of depth to a beer. Let’s get into it

Pours a cloudy brownish orange with 2 fingers of off white head that quickly fades to a thin ring and leaves minimal lacing

The nose is very tart, but it’s got a nice sweetness going as well. I’m picking up on aromas of lemon juice, black cherry, tannic red wine, jammy raisin, sharp oak, brown sugar, and light molasses

It’s got that same balance in taste, just more pronounced on both ends of the spectrum. On the front end of the sip I’m tasting jammy raisin, black cherry, stone, lemon juice, sharp oak, wet hay, old leather, and brown sugar. The swallow brings notes of lemon juice, black cherry, brown sugar, jammy raisin, molasses, wildflower honey, and tannic red wine

A medium body pairs with moderate carbonation, resulting in a slick beer. Finishes a bit sticky but dries out over time

Yet another solid Springdale beer. I need to stock up on their vintage bottles

Pours a small off-white a bit of lacing and mild retention, semi hazy, dark auburn reddish color

Nose brings a nice sour funk, typical Springdale sour, some buttery oak, acetic acid, lacto and general bacterial funk, little sweet toasted malt, and lots of fruity notes, dark fruits though like raisin, plum, even a touch of sour cherry

Taste brings more of the sour funk, souring bacteria again, lacto funk, acetic acid, quite tart with more dark fruits, some raisin but more plum and sour cherry, a bit of sweet malt and brown sugar even notes, a little buttery oak, typical Springdale sour again, flemmy sticky finish, more acidity and some sweet sour flavors

Mouth is med bod but sticky, quite sour acidic and flemmy, med-high foamy carb

Overall about what I expected except there wasn't much raisin, there was dark fruit but it seemed to come more from the malt and yeast esters than any actual fruity, but otherwise typical nice sour from Springdale