Posted 4 months ago | Beer, Reviews

Crux Fermentation Better Off Red

Rating:

I’ve only encountered a couple of Crux Fermentation beers since they’ve started shipping to Virginia. All have been pretty decent, but none of wowed or felt they have matched the price point at which I’ve purchased them. The company’s Better Off Red is the best from the brewery I’ve had thus far, but still seems to follow previous tastings — it’s good, but not that good.

This Flanders-style red ale sat for roughly a year in retired red wine barrels with Brettanomyces added during second fermentation. As one would expect, it’s got a wonderfully wild and tart character with a solid helping of acidity within its coppery depths. The barrel influence provides notes of old wood, vinous aromas and a touch of vanilla later. Distant spices and dark cherries linger at the edges as Better Off Red finishes lightly drying and long.

There is a good deal to enjoy within Crux’s Better Off Red. The acidity is a nice touch and compliments a solid amount of tartness and the distant dark cherries are nice. Flavor-wise, the sour ale is pretty solid with light complexity, but it lacks the dynamic nature of some of those beers typically found in the higher price ranges (or even some of those that are surprisingly affordable) where this particular bottle currently resides.

Appearance

An unstable bit of beige foam disappears as quickly as it arrived, settling to a thin ring around the surface. Copper in color, the beer has an excellent clarity and vibrant appearance. It almost looks too good to drink. Almost.

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