Gushed and I lost 20% of the beer. poured a 2 finger head dark brown. beer. Nose is very acidic and tart like sour grapes and sour cherries. Can’t believe this beer is 10%! Lots of sour, too much sour honestly. dark fruits, some porter and irish stout notes. peach dessert but an interesting beer for sure.

Bottle. Hazy maroon brown with tons of carbonation and a large beige head that settles rapidly. Nice aroma of sourdough brownies. Taste is sour, tart, soft roast, plums. Hi carbonation in the mouthfeel interferes a bit. Still pretty good.

31/10/14 : 33 cl bottle from Bierhalle Deconinck @ home. Cloudy brown colour. Roasty, sour woody smell. Taste : sour, plums, raisin, vinous, woody, dry. Re-taste on 17/05/2015 : same tastes but deserves more than the earlier rating

Bottle at BBF 6, 27/09/14. Light black with moderately appointed tan spotting and edgework. Nose is tangy dark red berries, spice, dank wood, brett twinges. Taste comprises a big red berry mash up, spice, funky licks, dank wood. Medium bodied, fine carbonation, tarte fruit wash up in the close and earthy bitter roasties. Ok sour but lacks a bit of depth ABV considered.

[9/27/14] Draught sample at Borefts Beer Festival 2014 in Bodegraven. Dark reddish brown. Sourish aroma of malt, sour dark fruits and a bit of vinegar notes. Sour fruity flavor with some malt. Medium-bodied, lively carbonation. Pretty good.

Tasted some years ago at a beer festival when it was first launched but now revisiting from a three year old bottle bought at Van Eetvelde in Lokeren, strangely stating an ABV of 8% instead of the 10% given here. Loose, milky, medium thick, pale yellowish beige head leaving a thin but steady rim on the edge of the glass and some strains of foam in the middle; colour is a hazy, very dark but still translucent mahogany brown with wine red-hued edges. Interesting aroma of medlar, overripe pear, moldy hazelnuts, fermenting berries, blackcurrant, freshly fermented farmland (slurry pit) but fortunately in a very subtle way, balsamic vinegar, old dusty cocoa, caramel, wry grape peel or even old red wine, passion fruit, medium dry sherry, damp cellar, old leather, moldy lemon peel, sour cherries, nut shells. Deeply estery onset of blackcurrant, passion fruit, medlar and sour apples - in other words, very fruity but nicely tart and sourish with only an edge of sweetness; medium to sharpish carbo, esteriness continuing heavily over a rounded, thick, slightly oily, caramelly and nutty malt body with slightly toasted corners here and there, finishing in ever more drying fruity tartness, a bit lactic (sour cream or unsugared yoghurt) even, with hops being reduced to a slight and hard to identify earthy accent far away in the background; ends dry but juicy, like a very dry red wine, adding some vinegary acid but in a soft, balanced way. Alcohol, though providing a certain warmth and even slight heat at the back, otherwise remains very well hidden. Nice one, lower in sweetness than most of the ’classic’ oud bruin (Flemish sour) beers but certainly distinguishing itself and offering sufficient complexity, tartness and depth. It is a good thing that Alvinne has performed so many exercises in sour beer styles, given the fact that they are both pioneers of innovation in this country and are located in Western Flanders, and throughout the years some really interesting things came out of this. This Sigma is one of them, in my opinion, though admittedly I did have even better sours from Alvinne. And by that I do not mean the other sours named after Greek letters - of which this one clearly is the best, in my humble opinion.

Keg at the de molen festival 2014... Deep brown.. Thin tan lacing... Soft balsamic funky nose.. Dry funky fruit.. Soft mslt

Black colour, no real head. Aroma of red fruits, anis seeds, pediococcus, balsamic vinegar and caramel. Sour flavour, thin balsamic vinegar, liquorice root, drop. Sour finish, red fruits, berries.
(From draught @ Brugs Bier Festival 2014)

Bouteille 33cl, BB 03/2016. Brune foncée, col épais jaunâtre disparaissant vite. Arôme est malté, cara-grillé sur un bouquet acidulé prononcé. Fruité noir, léger boisé. Palais malté grillé, caramel, léger biscuité avec une signature levure typique de Morpheus. Acidulé fort présent avec un côté fruité noir avec notamment des cerises noires, léger sucre brun en balance, le tout conserve une certaine acidité mais pas forcement dans le bon sens du terme.