Red #4 with Rye
Soquel Fermentation Project

The body poured out with a nice, clear, cola brown color; thin yet lasting off-white head. An interesting funk to the nose; it's hard to describe - its not a barnyard or horse blanket smell, but definitely some old wooden barrel character. Sharp sour taste right off; cherries and raspberries; more spirit barrel woodiness in the taste. Medium-heavy body; some texture to the beer though primarily smooth; tangy and acidic.

The use of rum, tequila and bourbon barrels for aging gives this beer a certain uniqueness, especially with the smell, but also a bit in the taste.

Poured at 46 °F; no canning date info seen on the can.

A: The beer is very dark brown in color and only has traces of dark red near the corners of the glass when it is held up to the light. It poured with a quarter finger high off white head that left delicate lacing covering the surface and a narrow collar around the edge of the glass.
S: Moderate aromas of cherries and oak are present in the nose.
T: The taste follows the smell and has additional notes of tequila and vanilla.
M: It feels medium-bodied on the palate and has a low to moderate amount of carbonation.
O: I found this sour beer to be rather interesting and particularly enjoyed the flavors of cherry and vanilla.

Serving type: can

Dark reddish brown with a nice creamy tan head. Aroma of wild cherries, oak, coffee, chocolate malt. Yes. I'm really pleasantly surprised by the dark malt profile in this. Maybe it comes from the rye? Taste sweet and tangy with a cherry flavor and a chocolatey malt finish. A bit like a cherry coke. Moderate sourness. Medium mouthfeel with a strong malt backbone. Finishes quick and clean.

Can description " Wild Ale Aged in Oak Barrels. Finished in tequila, rum, and bourbon barrels. Blend of Beers Aged two years."