New Glarus upcoming beers and other info

The sour doesn't linger, but I def get a candy raisin flavor that sticks around a while. It's muted, but it's there. I've never had an Oud Bruin style, so I don't have anything to measure it against.

 

Go buy a Lips of Faith La Folie, the older the better. Then you will have something to compare.

 

I didn't like La Folie, but the one I had was very fresh. I loved WSA. The only other sour I've really had is Cable Car, which of course was delicious but isn't an Oud Bruin. One bottle of Enigma, but that was a while ago and I wasn't paying enough attention.

Maybe I'll pick up a few more La Folie to age a year or two.

 

If La Folie is a great example of Oud Bruin, then I'd argue that NG Oud Bruin isn't really an Oud Bruin. It's more of a caramel red ale, less of a puckering sour and more of a tart that fades quickly.

 

Hahahahahahahaha now that's some unintentional comedy there. I know you're not really bragging, but that's just funny. Of all of the other sours in the world for you to have "really had" just one, you have Cable Car. That's great.

 

Lol. It was pure, dumb luck. That's what living in San Diego was like. Got to be pretty good buddies with the bar manager at Toronado, not even because of beer. One night, we go in and it's another guys birthday. "Hey, come back to this table on the patio." Hung out with some great people, had one of the BA Old Raspy's chased with Cable Car. Didn't quite understand how awesome it was at the time. Haven't had it since, not sure I'll ever get to have it again. But it was magical.

 

It certainly gave me an instant appreciation for sours- now that I think of it I had a handful of RR sours in the months after Cable Car, but I don't think any of them were Oud Bruins.

 

Seeing as how this is the first beer out of the wild fruit cave and all the ways Dan has to introduce the bacteria to the beer and retain those micro flora in said fruit cave, its probably gonna take some time to develop a certain level of consistency. I think he will develop a unique and desirable flavor profile for his sours but it will take some time before that happens. I expect there to be a lot of kinks he will have to work out beer to beer for some time. However, eventually down the road he will be more in control. Until then think of your purchases more like investments in what is to come. Sours are notoriously unruly and as good of a brewer as Dan is, considering whats he's set out to do, you can't expect him to get it perfect right out of the gate.

 

Do we get Jolly Pumpkin La Roja in WI? I know Discount typically has a bunch of their stuff, but not sure on that exact one.
If so, I believe that's an oud bruin which may make for a decent comparison.

La Folie is more of a soured red ale, isn't it. It's a pretty dynamite sour and not as malty as I'd imagine an oud bruin should be.

 

La Roja is available in WI but it is a Flanders Red Ale. Maracaibo Especial is JP's Brown Ale. La Folie is an Soured Brown Ale also.

 

Rough translation and summary of roughly 20 pages into one paragraph:
Well let me tell you about sours. Most of you that are tasting some metallic flavors probably don't know what you're tasting since you're probably on the sour beer learning curve. It's not an off flavor because I don't think Dan Carey would do something like that, and I personally haven't tasted it. Just accept that it's a new flavor you're tasting in sour beers for the first time.

PS I've had two maybe three sour beers before.

 

If you've got a better theory, post it up. I'm all for learning.

 

My theory is the obvious one. Caps are rusty, which imparts such flavors into the beer.

 

From what I've seen/heard it seems like Belgian Red is becoming a little scarce out there until they brew it again in the fall. However, there's still a little bit floating around in Kenosha for anyone in that area that's looking for it.

 

My thoughts are that this is a base beer for future releases from the fruit cave.

This will give us a chance to get a feel for the canvas that will be used to create more full-flavored fruited sours. I did not expect a "big" beer in this release, but rather a delicate offering that stayed true to form.

Other American Oud Bruin's that I have had...such as Odell The Meddler or Kuhnhenn Olde Brune...were very BIG beers, imo. They were going for broke in terms of flavor....

This NG Oud Bruin may get to that level through the interpretation of future fruited sours from the cave. But, this initial release was only to wet the palate for bigger things to come. Again, imo.

 

I don't think that's the case since the metal part of the cap that could rust doesn't touch the beer.
The only part that can touch the beer is that clear (silicon?) material.

 

This. From what I understand, making wild ales is a multi-year process that involves a lot of blending... then more time for bottle conditioning. Since the wild fruit cave just went into operation over the winter, we're 1-3 years out from final products.

 

According to this article, it is indeed going to be a base for their fruit beers: http://www.isthmus.com/eats/article.php?article=43082

To me, Oud Bruin tasted a lot like their Wild Sour Ale without the fruitiness.

 

That's the article I couldn't find! Yeah, this makes sense as a base...

Now that I've had some time to think on it... it reminds me of a brown ale version of the fresh, unblended gueze you get after the Cantillon tour, but more carbonated.

 

Yes the magic will happen, but we will need patience. I have a feeling that one of the R&D Gueze beers will also be a base beer.