Sour Stouts?

Catherine the Great from Brouwerij Smisje is one weird beer. It is labeled as a RIS, but tastes like sour cherries (yes, I know there is a sour cherry version, but this was not that). It was good, just not what it is labeled as.

 

I tried blue point sour cherry stout and never had another sour stout again.

 

That beer is from the gods. Even at $27 a bomber I'm considering getting it again.

Madrugada Obscura is killer too! Also, not a stout but Rivertown's Sour Cherry Porter is very sour and very good.

 

I just scored the Line 5. Will let you know how amazing it is when I crack it! Very limited release and to never be made again so if you have a chance to grab it and want to risk the $30 or so on it I'd say do it!

 

Honestly I hate I it too but I would have butchered the spelling. My bad

 

I have access to all the wicked weed bottles (accept dark arts) if you're looking for some black angel (not a stout but dark and aged in bourbon barrels), they have a huge range of sours as well from light to dark all different styles and treatments across the board. Plus im always looking for ohio beers.....just sayin ;-)

 

Try Rivertown Old Sour Cherry Porter if you see it. Good stuff.

 

Just had Madrugada Obscura from Jolly Pumpkin not too long ago. I thought it was decent, and sour stouts are not my thing at all.

 

OP never specified they had to intentionally be sour. So can we consider Madness & Civilization #4?

 

I recently had some Wild Horses at a ghost bottle tasting with Garrett Oliver. 100% Brett Porter.

 

I didn't see mention of Be Still by Ale Apothecary yet but ... wow, is that an amazing and unique beer. On the pricey side, as are all Ale Apothecary beers ($33 - $38 depending what shop I saw it at). Sold out in Portland but probably still bottles lingering in Bend or Eugene, Oregon.

From the breweries website (http://www.thealeapothecary.com/):

7-9% Mixed Fermentation Ale Aged in Rye Whiskey & Pinot Barrels

Be Still is our dark sour and presented barrel-still, without carbonation, for optimum mouthfeel and balance. Brewed with roasted barley and biscuit malts, the structure of the beer comes from acid produced by our house lactobacillus culture as well as acid from brettanomyces and pediococcus activity during the 10-month aging period in rye whiskey and fresh pinot noir barrels. Prior to bottling, the rye and wine portions are blended together and allowed to sit on cascara (sun-dried exterior fruit of the coffee bean) and cocoa nibs to add depth and complexity. The beer retains the fingerprint of our yeast culture and evolves in your glass, but is a wild departure from our lively bottle-fermented offerings. Be Still is a glimpse into an alternative beer universe that is just waiting to be explored. Due to the nature of this beer (yeast-free), it is recommended that you consume the beer fresh within 3-6 months of batch date on bottle to avoid oxidation flavors from shrouding your experience.