I am not sure if this question deserves a thread, but couldn't find my answer on the forums. I cracked open a Roble Blanco last night, and it reminded me of infected White Chocolate. Does anyone know if White Chocolate is the base beer, and instead of tossing the infected version they labeled it a "sour", threw in margarita , sweet and sour mix and sold it as Roble Blanco. Im willing to bet this was the case....
More so the overly soured base for 2013 White Chocolate. It's hardly a secret, translate Roble Blanco...
I was under the assumption it was a sour to begin with. Not their best work, true, but I don't think it was an accidental sour.
It was one of those stupid mixed drinks experiments. Chalk it up as a complete waste and just drain pour it.. Or marinate it with some carne asada like I do most gone bad bruery beers and cook it up. At least the acid will tenderize those tough meat cuts.
Both beers use white oak sap as a base (except aged in tequila barrels instead of bourbon for roble).
Or Xata is awesome. Can't hit em all, which is why I like Bruery. They are experimenting where no other brewery dares to go. They don't rely on the genre hype (fruited berliners/sours, BA stouts before they were really catching on, etc) to make good beer.
Perhaps @tyrsis meant Soroboruo? Sourrento was fairly enjoyable, although not as good as I expect out of a Mystery Beer from the Bruery.
I think @tokimedo is the only person who really loved sourrento. I didn't hate it, but I'm fine with never having again...and I'm pretty sure I still have a bottle left. I get what they were going for, but I think it missed the mark.
Well if you guys want Sourrento, message me with some offers. I'm happy to trade it away if anyone wants it
