This Belgian-via-Montreal-inspired beer firmly expresses your iconoclastic brewers' commitment to fly in the face of tradition, and mess up the mainstream. Perhaps never before accomplished in the U.S., 100% of the barley mash for this beer underwent an anaerobic sour mash for three entire days. Primary fermentation with our house ale yeast was followed by the addition of over 300 pounds of sour cherries and a final fermentation with a Belgian abbey ale yeast. The resulting beer boasts a fruity cherry and malt nose, a medium/full body with intense flavors of puckering red fruit, aromatic malt, and subtle character contributed by the yeast, and a nicely dry, tart finish. Half of this beer will be offered for service now, and the remainder will be aged in oak pinot noir barrels until next year.
Beer Ratings and Reviews:
[1] Review by E from Spring Mountain, PA, USA who has tried this beer once. (7/17/2005 1:51:50 PM)
"Poured a murky brownish red color with no head or lacing on the glass. Aroma of brett, hay, sweat, caramel malts, vanilla, and whisky. Taste of tart cherries, oak, vanilla, whisky, with a lengthy sour finish. This stole the show for me, and was tasted on the top of Ommegang hill."
Aroma:
9/10
Appearance:
7/10
Mouthfeel:
8/10
Flavor:
10/10
Overall:
9/10
Final Rating, by Style:
(4.3)
Sampled: Forced Draught
Value of this beer for its style: Not Sure
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(4.3)
