Apr 25, 2013

The Bruery Sour in the Rye

I’ve said it before and I’m sure you’re read it again at some point in the future, The Bruery just simply cannot fail. Their products continue to impress. And they are quickly becoming one of the leaders of American sour ales. The latest batch of sour/tart goodness that I happened across the other week is this bottle of Sour In The Rye, a 7.8% ABV oak aged ale.

The brew was made with 40% rye malt then introduced to bacteria and yeast while it rested in oak barrels for over a year. As you would expect, there is a pleasant woody character to the beer, but it’s the sourness of it that really stands out. Unfortunately, I’m not sure I was able to pick up all that much rye in the mix, though I’m sure its spiciness only helped accentuate the gueuze-like overall character.


Sour In The Rye pours with a small head and is golden amber in color.


You can pick up the tartness of this beer a mile away. There’s a brightness to the aroma that is refreshing as hits of oak and vanilla mix with a light fruitiness and a touch of caramel. I couldn’t really isolate any rye in the nose.


This beer tastes like a well crafted gueuze more so than just some wild sour. It’s flavor is world-class to say the least. Hints of oak, sour apple, citrus and tart cherries mingle with a subtle rye spiciness and light vanilla. The lactic sourness of the beer is quite strong and grabs the tongue fiercely, pulling it toward the drying finish. The carbonation is crisp and there isn’t a hint of alcohol to be found.


This is an excellent brew, but upon opening the bottle, I was expecting a bit more of a rye presence within its sour depths. As it stands, this beer is another great release from The Bruery. The beer’s tartness makes it a simple that you can savor for a good long while.

Rating: 4.25/5

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