Consecration By Russian River Brewing Company

Beer Review

Compared to other American sour beers,  Consecration is  great. However, if judged against an  Oud Bruin or another classic style of Flemish sour, Consecration is a middling affair with an astronomical price tag.

Would it be fair to judge Cali’s Russian River Brewing Company on the same metric as breweries with yeast cultures  older than our country’s constitution?  I don’t think so, especially since most Americans won’t have access to those quixotic Flemish brews. Their first experience of the style will probably be this bottle, and I don’t want to dissuade a single soul from the experience.

The aroma has an element of almond and black cherry along with the impressive lactic sourness.  A whiff of cinnamon and star anise round out the scent quite well. On the palate, the sour is balanced by a medium body and then the fun really starts. The sweat and leather of brett, the spice of oak, the bite of lactic, and the richness of fruit all come together into a clean and bright and complex brew.

Beer Review: Excelsior! Le Bleu

Ithaca Beer Company

All praise the American Sour! This version of this up-and-coming style is brewed with sour mash and bluberries and aged for 2-3 years in old wine barrels. It is then bottle conditioned with champange yeast.

Salmon colored, with a stark white head.  Aromas are fresh and light, mostly lemon-lime with a splash of blueberries and fresh loam.  The palate is very pretty with sour lactic qualities, lemony and light.  Elegant berry and floral notes in the finish, with a light vanilla note.  Refreshing and pretty, with great carbonation and a touch of light malty sweetness.

Ithaca Beer Company  is this city’s first brewery, founded in 1998. It’s beers are distributed in through much of New England, Pennsylvania, and New York.

The Lost Abbey Veritas 010

I am glad to see the Flemish Sour style is gaining traction at breweries in the states.  It’s a dangerous and complicated style, one that very few beer lovers embrace. However, those of us who straddle between the beer and wine worlds tend to fall head over heals in love.

Aged in oak barrels and blended with peaches, this is a well executed beer,  balancing the sweet and the sour with precision. The lactic and vanilla tones play off each other, as does just an edge of vinegary acetobacter and mushroomy  brettanomyces.  It’s a complicated and delicious brew.

In a few bottles, there was a clear sign of sulfur, which is not uncommon when using these types of bacteria and yeast in brewing. Let the beer breath for five minutes before drinking.