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Sour Brune by Portsmouth Brewery
Sour Ale
0.00 % ABV


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Review by seaoflament on 10/03/08  
 
Score Appearance Smell Taste Mouthfeel Overall Impression Year
64 2 7 14 3 6 2008
First, a little bit about how this beer was made:
“All of the sourness in the flavor comes from the process of souring the mash. To create the ideal mash for souring we doughed in at 164°f. The mash eventually stabilized at 149.5°. We then proceeded with saccrification, followed by a vorlauff to clarify the turbidity of the mash. Once the extract was clarified we brought the temperature of the mash down (using the heat exchanger) to 130°. We added a handful of unmalted wheat to the top of the mash bed and floated a "bed" of Argon gas over the mash for about a half hour, displacing the oxygen in the mash tun and creating an "inert gaseous zone," making the atmosphere anaerobic. Then we left the mash to do its thing over the weekend. We arrived to the smell of pineapples and weird esters I had never encountered in a mash tun. We then ran off the extract as usual and brewed the wort, hopping it lightly and adding some malto-dextrin and lactose to sweeten up the wort, knowing the final product would be quite sour and might need some balance. That is how we made the sour mash Brune.”

Thanks to my buddy Tim for giving me a bottle of this to try.

Pours almost a muddy brown with some red on the sides. About an inch of foam formed but it quickly disappeared.

The aroma is unique to say the least. Very earthy and there’s an aroma of old vinegar and musty wood that’s quite odd. A bit of fruits, like cherries, try to get through but they just don’t seem to come to the surface. I’m also getting a bit of a pickle aroma.

Taste is much of the same, slightly tart and vinegar with a good dose of wood flavors. Quite shocking at first and I did not enjoy the first sip…the second sip I was a little more prepared and the flavors seemed a bit more tamed and I picked up some sweet malt and berries in the second half. A little better after a couple of sips, there’s still a flavor in the finish that I can’t pin-point but I’m not liking it too much. At the right temperature it’s inoffensive but it lacks essence…flavor that hold’s on to the palate. Most of the flavor is in the aftertaste, earthy, wood, vinegar, a bit of fruit and malt, brown sugar. Another thing I taste is a type of vegetable salt flavor, and celery.

Very low carbonation, somewhat easy to drink.

Served In: Tulip

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