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Russian River Compunction

Russian River Compunction

Rated 3.250 by BeerPals
No Image Available

Brewed by Russian River Brewing

Santa Rosa, CA, United States

Style:  Fruit Beer

5.8% Alcohol by Volume

25 International Bittering Units

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Blonde Ale with Pluots (Apricot/Plum hybrid)

ID: 27571 Last updated 2 weeks ago Added to database 17 years ago

Key Stats

72
percentile

0

Drunk

1

Review

0

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Statistics

Overall Rank15792
Overall Percentile71.6
Style Rank192 of 1467
Style Percentile86.9
Lowest Score4.0
Highest Score4.0
Average Score4.000
Weighted Score3.250
Standard Deviation0.000

Rating Distribution

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Beer vs Style

1 Member Reviews

Recent | Card View | Table View
  • SAP 999 reviews
    rated 4.0 17 years ago

    Aroma: 8 | Appearance: 8 | Mouthfeel: 8 | Flavor: 8 | Overall: 8

    Sampled on tap at the First Annual Stone Sour Fest, July 2007
    This beer has a hazy, copper-gold tint to it and it is topped by a wispy, barely there, white head. Green fruit aromatics greet my nostrils as I take my first draught of the aroma; I get flavors of star fruit, not-quite ripe honeydew or perhaps it is a not-ripe cantaloupe aroma. The plum notes become quite noticeable as I dig around in the nose. Actually the fruit character really starts to open up after a little bit; Pluots indeed. I can’t seem to shake a sharp, green note here though; perhaps it is contributed by the sour bugs. At times I actually get some notes reminiscent of sweet cherry skins; it is fleeting, but when noticed adds a really nice note to the aroma.

    Upfront this beer tastes crisp, tart and dry; it really hits that quaffable character that I like in sour beer. There is a noticeable green fruit note here as well as a touch of vegetal character in the background. The dominant note is a tartness, but I really think (at least it seems so) that the pluots contribute a roundness & extra complexity to the sour notes that are in this beer. As I expected, the fruit character is much more apparent in the nose (which is typical of softer fruits like apricots, peaches and plums). When my palate gets used to the initial flavors, I am able to pick out notes of sourdough (a mix of the funk and some malt notes) at times as well as a grassy grain flavor. Lactic acid is the most apparent acidic quality here, but like I said, there is a persistent, fruity acidity here that is really quite nice.

    While the beer is light, it is not austere or bony, there is some body here, which seams wrapped up in the fruit presence / contribution. This is quite complex, though it is not necessarily on the surface and you do have to work at it. I find that I am starting to take Vinnie’s artistry for granted; this beer is so well integrated, so well made. I almost don’t think about it, b/c despite this being perhaps the most balanced, multi-layered, eminently crafted beer at the festival, I almost felt like it was overlooked.

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