The Bruery Tart of Darkness
What the brewers say
We brewed a stout but we then decided to throw it into oak barrels and added our special blend of souring bacteria and yeast. The result is a perfectly tart yet awesomely dark and roasty sour stout.
What our panel thought
Aroma: “Acetic acid and lactic acid, with vinegar notes and a bit of funk. Not much malt character to overcome the tartness/acidity. Nice funky earthy character—a little woodsy. Some roast and toasty notes add some body to the nose. Brett and lactic, acetic, cherry, raspberry, and herbal.”
Flavor: “Lots of tartness and acidity, both lactic and acetic, with just a bit of Brett-like funk and notes of white bread. Not much caramel or chocolate malt flavor or character. Stout roast character is washed away by the obvious mixed bug sour. Tannic wood character is beautifully balanced with the cherry fruit flavors.”
Overall: “The sour profile overwhelms the stout base characteristics, making it hard to perceive roasted malt and chocolate notes. Tasty beer—if you like a tart, lactic, lemony beer, this is very enjoyable. Is it a stout? No. It’s a dark and sour and barrel-aged beer, and delightful.”