Anyone recommend this? The last few I had saved became virtually undrinkable acetic swill after 1-2 years.
I had a 2012 Sour in the Rye recently that I thought was drinking magically...to the point that I may stock up a few more bottles and wait another 2-3 years to drink them. I also had a 2013 Oude Tart that I thought was drinking really nice. (And it wasn't just me, the people I was sharing with agreed on both beers drinking great).
I've sat on virtually all the Bruery's sours and have loved them all with time, except the 2012 Tart of Darkness which got really vinegar driven. Still very good, but hard to take down a bottle on my own. Rueuze, Sour in the Rye, Sans Pagaie, Otiose, Batch 50, Wanderer, Windowsill, Griffon Brux, Mother Funker have all been delightful over a year old and more.
If you like the lacto sour sensation, then they're worth aging. Otherwise I would rather drink them fresh like most beers are meant to; ESPECIALLY fruit sours.
I can't keep them around long enough to age. Although I do have a year old Rueuze sitting around still I think. Their beers tend to have more acetic acid than some other sour brewers, so if you are sensitive to the acetic acid, vinegar notes.. might drink them fresh.
I will say, 2013 Oude Tart with Cherries and 2012 Tart of Darkness were two of the most sour beers I've ever had with time on them, still great but more than I could do alone, however Batch 50 and Mother Funker are still drinking incredible and just as sour as they were fresh IMO. Batch 1 Wanderer and Bottleworks XII as well.
Oude Tart, Sour in the Rye, and Wanderer have all held up well for me. My buddy stores his beer in a non-temperature controlled garage and occasionally will pass on his sours.When I compare my sours which have been stored at a constant 52 degrees F for the same length of time, there is a big difference with those I've gotten from him having a harsh acetic nature in comparison. Storage conditions do have a huge impact.
Opened a 2013 Oude Tart and I thought it was better than fresh. Had smoothed out considerably, super balanced. Bought another so I could repeat.
I just opened my 2013 Windowsill and it was great. A year old Tart of Darkness was almost too beastly for me to finish. The only other Bruery beer I've had aged is White Oak and it was glorious after a year.
Any of the sour fruit beers I do not/try no to let sit. Had a '13 OTwC and a Beuregarde, both not nearly as fruit forward as they once were.
I'm on board with the freshies. Have had (2013s) beauregarde, sitr, & sans pagaie all in the last 2 months and every one of em could've taken the enamel off my teeth.
2013 Wanderer is drinking awesome right now, but fruit has faded greatly. Still such a beautiful wild ale, however.
I just had a bottle of Beauregarde last weekend, and I thought it was still quite amazing. To each their own though I suppose.
