Madrugada Obscura, Dark Dawn Stout
Jolly Pumpkin Artisan Ales

Poured from a 750 ml bottle labeled as "Oak Aged" and dated Nov 2017.

Dark brown beer (almost literally black), which does not allow any light through. For an aged, sour beer there is a surprising amount of fluffy, tan-colored head. It lingers around the edges of the glass and creates hefty lacing. Low stout-like roasted aroma is submerged under sharp sour notes, with vinegar and low horseblanket. The sour beer aspects also dominate the flavors. A sharp vinegar-like note and aged wine, with barnyard flavors in the background. Roasted/burnt grain and coffee flavors from the base beer can just barely be detected underneath. Medium body feels lightened by the moderate carbonation, and a strong sour sensation at the base of your tongue prevents there being any sweet or mouth-coating sensation from the malt. Hops bitterness can't be detected through the sourness. Alcohol is also well hidden.

This is a well-aged sour that no doubt has had its body thinned and sourness elevated by long aging. The massive base beer has been subverted by sourness, losing some complexity in the process, but this is still a fine beer for sour lovers.

(12 oz can, 11/21/24; purchased cold single at Pinocchio's last Saturday... poured at 54 F into my St. Bernardus chalice)

L: foam bursting out upon tab pop; fairly dark brown foam builds high over practically black liquid... head falls kind of quick, glistening tight build... no sediment pours out... surprising amount of broad bands of lace; cresent collar clings

S: pretty wonderful bouquet of a thick cloud of barrel funk enveloping licorice-y sweet black grains... straight roasted barley without much coffee/chocolate character... alcohol is barely discernible over the mid-funk and bottom-base

T: very much a roasty stout at its base... damn near vinegary bite in the aftertaste, though the ashy roast cuts through brilliantly... luckily not so sweet, but its dryness doesn't translate to moreishness, though it begs to have some salty shelled fish as a side to add some contrast - oysters, lemon, horseradish/cocktail sauce sounds about right... bit of a sourdough dough note emerges in the aftertaste about haflway through the glass... more a Rodenbach sour angle than gueuze funk

F: sour effects kind of at a nice balance with the funk-tailored contours of its medium-light body... a lot of simmering warmth toward the back of the palate... its dryness is an asset; palate not the least bit taxed; cooled and tingled mostly

O: remarkably dark, robust, soured stout... well done I must say (2498)

 

 

 

Sept. 2011: 750 ml bottle, Cardinal Pub & Bar, Stavanger. ABV 8.1%. Blend 4, bottled 20. Jan. 2011. My bottle was a big time gusher, half of the content came out of the bottle by its own will. I know Jolly Pumpkin have wild yeast in all their beers, but this one was too wild. Pitch black colour, foamy tan head. Strong aroma of wild yeast / farmhouse, vinegar and roasted malts, notes of dark chocolate and coffee. The flavour is medium sour and vinegary, does not blend in well at all with the roasty notes of a stout. Clearly infected.

Last one of the visit to JP. Pours dark and toasty, with lots of black cherries on the nose. The acidity cuts across, leaving each sip with a bright finish. Leather and tobacco and some stone fruit linger behind the tartness. Wonderful sipper.

 

So far, sour stouts haven't been a bad experience. This time it starts with a pint can being emptied into a clear glass Imperial pint mug. The head is a modest light brown, so the contents of the can fit perfectly. This is still an uncommon style, so it's novel to have something that looks so obviously stoutlike smell like a sour. Maybe there's a little roasted malt in the aroma somewhere, but this smells like a good Flanders Red. The brew itself is the typical black coffee brown that befits the stout profile. Even at the onset, where the biggest hit of sweetness usually appears in most beers, this is a solid sour. Only during the finish does the roasted malt make its statement. A bold taste of both sourness and then some well-roasted malt makes this a very enjoyable and somewhat unique taste trek. There's very little sweetness to be had, as the sour hits first, then the roasted malt adds its bitterness. This has almost no hint of the esters that make Belgians so readily identifiable. It also brings no glass lacing, nor taste of the 8.1% ABV. The body is smooth, as in a good stout, but within the sourness and bitter bite of the roasted malt, it may be hard to notice it. This is another example of why there should be more sour stouts out there.

Thanks to Whyteboar for this one, from a LIF related to NBS BIF #14. 16oz can (dated 10/7/21) poured into 16oz tulip. Poured a solid black color with about 1/3 inch of tan head that had moderate retention and very light lacing.

The aroma had a Belgian-y funk at the front, supported by solid malts and a nice bit of roast.

The flavor was similar, with the roast being stronger, but not overpowering of coffee-ish. The label called it a sour, but I found it to be more tart than actually sour

The body was solid and full, but a touch less than totally full, smooth, and had a finish that started a bit sweet, but dried out nicely.

Overall, a nice and enjoyable brew. Maybe not for everyone, but worth trying if you see it.

Drinkability was good, especially if you like the Belgian aspects.

 

Yummy. Vintage, 11/29/2017

Poured from a bomber into a Dogfish Head tulip

L: Dark, dark brown pour... nearly black with 2 fingers of brownish head. Great rings of sticky lacing.

S: Tart and roasty mixed with dark fruit.

T.F: Follows the nose. Tart without being sour. Roasted grains and raspberry. Plum, fig, and spice. Faint dark chocolate with some funk and mild acidity. Zesty carbonation... Medium bodied and prickly on the tongue.

O: A really unique tasting brew. Kind of a soured stout with fruit and funk. I've never had anything else quite likely and it's a very nice beer. Jolly Pumpkin know their stuff.

Was actually surprised that this turned out to be a sour stout. Very interesting style. Pours a dark brown with minimal head. A slight bitterness but good mouth feel. Glad I got to try it.

 

Cellar pull, bottle dated 10/03/18.
This was poured into a tulip.
The appearance was an absolutely awesome dark brown close to black color with an eggshell white to almost tan foamy small head. Had a good pace at dissipating. Left some concave lingering lace.
The aroma was pure bliss - plums with some tart, sour and sweet features then coffee grounds, light dark chocolate, a refined Belgian yeasty tone and a subtle earthy semi-nutty undertone.
The flavor leaned slightly tart/sour but definitely brought in enough sweet and some roast and a delicate bitterness. Light amounts of spicy woodiness came through but ended up leaving an ever so slight touch of of some sticky dark fruits in the aftertaste.
The mouthfeel was about medium bodied with a decent sipping quality about it. Trying to pinpoint why and I'd say it mainly has to do with some of the spicy bourbon character, but even that isn't really that distracting. Carbonation felt pretty good, maybe starting to fall off a bit. Stellar finish of plums - sticky and full on tart/sweet/sour with some dark chocolate fixtures.
Overall, boy oh boy this was an absolutely excellent cellar pull for tonight. I'd say I'm definitely getting better on timing when to pull certain beers.

On tap at Arcadia

Purple black hue.

Khaki head; minimal lace.

Coffee, plum & sour nose.

Medium thick mouthfeel.

Raspberry soda chocolate stout?! This is mighty tasty & easy to drink.

Jolly Pumpkin Madrugada Obscura, 8.1% ABV. Pours dark brown with a slight tan head. Nose is a bit sour. Taste is salty, bitter, and slightly tangy. Decent mouthfeel, overall meh.