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Discussion in 'US - South' started by starkmarvelo, Aug 8, 2014.
Sounds like it was worse than my buddys "imperial stout" lol
what say you #kmello69
Thats a tough one.
The blackberry "sour" was undrinkable. 5 different people poured it out, and not one of us seemed to enjoy it. So do with that what you will.
Just tried this last night. It was atrocious.
It is a sour but it tastes like it was infected (like it wasn't meant to be a sour beer but ended that way). I was really looking forward to this after small batch 6 because that was a really enjoyable sour but this shouldn't have even been put on shelves.
I'm almost kind of curious to see if it mellows out with age but at $7-8 a bottle and being this bad at release I'm not sure it is worth buying any more of and wasting cellar space.
edit: after reading through this thread i'm kinda glad other people thought the same stuff about it that I put in my review so it wasn't just me.
Took one of their 1st beer tours years ago and tried their 1st 4 beers or so and always thought they were below avg. Was about to give this new one a shot and glad I read this thread first.
Glad I read this thread, thought about going to pick one up but now see it isn't worth my time.
You really need to try a Small Batch 4 before you start dogging Ranger Creek.
I also enjoyed 5, 6, & 7
i unfortunately never had 4
But all the cool kids do it!
Hah! I had one beautiful bottle of it in 2012, as well as on draft. GLORIOUS. I had one bottle in 2012 that was awful, or as others may say "infected." Just opened up another RC SB4 this past weekend and it was yup...Infected.
i remember having their smoked porter or w.e in my beer appreciation class and it had a little sourness that reminded me of a flanders, looked at the bottling date and it was done right after small batch 6.
I think they just suck at sanitizing/cleaning their bottling equipment and it ruins batches. Certain bacteria used in brewing are very difficult to get rid of once you use them, especially brett. It is a very resistant bacteria that will take over equipment.
I haven't chimed in in forever , but holy shit...have people forgotten that they have access to almost all information in the world at their fingertips?
Brett is a yeast, not a bacteria. It's just as easy to kill as normal yeast with the right practices.
Ok just tried this tonight... I kinda liked it. It smells like it would be very sour but it certainly isn't. It reminds me of cherry funk in many ways honestly, but I think I like this a touch more. I get blackberry jam flavor on the finish which i like. It's underwhelming but I don't hate it one bit.
Sweet blackberry jam. Much too sweet for my tastes.
Since we're talking about it, brett doesn't make a beer sour (some strains might create a perceived tartness under the right conditions, but a brewer could confirm the extent that it does), athough many beers soured by bacteria also use a strain of brett.
Brett produced acetic acid in the presence of elevated amounts of oxygen, but not enough to sour a beer. Generally any beer that used pedio will also have Brett, because pedio produces diacetyl, which Brett will clean up with time.
Perfect, thanks for that. My understanding was that it's possible under certain conditions to create some acidity, but I wasn't sure if it was enough to give a perceived sourness. Good info, thanks for chiming in.