Sour Resin Project #2
Manayunk Brewery and Restaurant

Poured into a tulip, the appearance was a pale hazy yellow to off white color with a half finger’s worth of white foamy head. Sly sticky lace. The aroma has some wet hay, grass, lemon, hayseed, black pepper initially. Eventually opens up into a touch of "resin/pine." Took a little bit, but yes, it came. The flavor definitely takes the previously mentioned aromas and combines nice and sweet and then bringing the sour to touch down on a tight tart dryness. Lemon peel to resin to wet hay aftertaste. Semi-wet sour lemon rind-like finish. On the palate, this one sat about a light to medium on the body with a fair sessionability about it. Moderate carbonation is felt all around. Sourness feels in tune with enough harshness to hit my tongue appropriately for the style. Overall, in my opinion, the "Brett" is a bit tamer than expected. But I did like how the aroma and flavor really came across. That was quite good. This one could be a nice starter for those just starting to get into the style.

A pounder can into a wine glass appears a hazy golden with a white cap that fades leaving soapy lace.

The aroma is grapefruit-like with a mild soapiness and herbal to grassy touch with trace minerals.

The taste is sour yet pulpy and metallic. There are grapefruit-like zest and bitter aspects that are enjoyable but the mineral feel kill this.

It is medium in body with modest carbonation. Its ok but I dont want to have it again.

 

 

 

 

dull straw to light copper and minimal light seeps through due to haziness. There's a fingernail of dishwater white around the rim and just a faint bit in the middle. The aroma is tart lactobacilius and faint earthy hops. I'm tasting tart lactobacilius and very faint earthy hops. The mouth is moderately carbonated and abrasively thick on the tongue. This is either a bit old or needs some re calibrating for more depth in flavor.

Thirst-quenchingly tasty at first; however as you drink more, it starts to taste like bland, sour hop water.
Sour? Yes, but not like a good sour ale.
Hoppy? Yes, but not like a good IPA.
Resin? Not at all.
Aroma? Fruity, with bit of hops and sour funk.
Mouthfeel? Extremely thin and light on the palate with plenty of C02 bubbles.
Worth the buy? Yes, $8.99 for a 4-pack of tallboys.
Repeat buy? No.

The yeast profile detracts from the beer and not the best hop combo was used (it's more floral/citrusy than resiny). This ale needs hops with more of that resiny character, as described on the label. I'm not one for suggesting character malts, but the recipe needs something more. It feels incomplete as the sourness takes over almost and eliminates any grain character. The brewer should look into Cascade Brewery in Oregon for pointers on brewing amazing sour ales with hops.