Let’s just start by saying upfront that this dark brown brew is not shy. Whiskey notes are obvious (particularly rye, to our palates) and there are real prominent sour black cherry and prune notes that offer their acidity in balance to a moderate sweetness that leans towards brown sugar. At 9.4%, there’s a bit of alcohol that comes through too – aided by the whiskey barrel influence. As with most sours, we prefered this beer closer to cellar temp than fridge temp.
Spicy, oaky, fruity, boozy, and whiskey-y, this one’s pretty tasty folks. And complex. And a little weird, in a good way. But it’s not for everyone, as one or two of the less experienced tasters in the office didn’t much care for the sourness. Oh well, they’ll learn to like it in time… in the meantime, it just means more for the rest of us.