Sour Stouts?

I actually had it on tap last week at Ginger Man in NYC- I guess they're sending out limited kegs too.
Absolutely incredible.

 

If by "amazing" you mean "horrendously disgusting" then you may be right.

 

The idea of a sour stout makes me cringe.......

 

It isn't a stout (it's a porter), but Vitis Reductis is supposed to be great.

 

It's been on tap at Toronado SD but labelled Soco Stout, I'm assuming the Soco stands for Sonoma County. It's a stout aged in Pinot Noir barrels with bugs added.

 

I was a big fan of Clutch.

Closer to home, I'd say that Wine Barrel Noir takes the cake.

 

Man... so
glad someone said this.
It is far from a sour stout, I have had it fresh
& with some months on it, & I just am not feeling it.
It's more of a Black Biere de Garde or somthing, IDK
it's just an odd beer.
I'm holding onto my last can.

 

Sour stouts are really challenging beers to make well. Too much roast and it clashes with the sourness. There is always a good chance brett will take some of the roast and other specialty malt characteristics and turn them into unpleasant phenols. Sometimes you can get smoky, rubbery and medicinal flavors out of brett. You can get better results by leaving brett out and just going for the bacterial sourness without brett funk but it won't be as complex of a beer.

 

Sour stouts...ewwwwww...one of, if not, my least fav style

 

This beer is fantastic.

http://beeradvocate.com/beer/profile/14/90829