On tap @GB's. 6.5% listed as a double cherry sour, so I could be wrong. Tulip. Reddish bruin pour, mostly still. Funky sock & sour cherry nose. More astringent than sour. Cherry pit, old wood, cider vinegar sweetness, old red wine, lots of dark cherry. Pithy middle, itchy skin finish. Just a touch too much vinegar. Not bad.

Bottle thanks to allmyvinyl. Appearance - amber to brown. Creamy head. Nose - fruit cake dried orange. Taste - ginger cake, light metal note. Palate - light to medium bodied. Dry metallic finish. Overall - so so..

Bottle at James's. Pours deep ruby, nose is toffee, vanilla, woody, taste is brett funk, sharp, zesty fruit, woody finish.

bottle at home... deep red brown... small tan head.. soft Caramel toffee malts... soft funk.. woody malts nose... Light funk toffee malts

Bottle from Beers of Europe. Pours clear mahogany with a thick beige head. Aromas of red wine, wood and toffee. Taste is sour, acetic, red wine vinegar. Sour finish.

Bottle, thanks to Borresteijn. Reddish dark amber color. Apple, caramel and winevinegar in the aroma. Oak, caramel and vinous notes in the sour flavor. Speculaas, red berries. Honey. Nice.

Bottle from Etre Gourmet. Another rendition of the Fils à Papa 'oud bruin', a 'pop-up beer' as is mentioned on the front label, but I am still trying to figure out what the difference is between all these different versions. Anyway, it's a new tick and so far this series has not disappointed me, so here we go: medium sized, lightly lacing, pale greyish white, moussy head quickly reduced to a creamy ring around the glass and some small flat 'islands' in the middle, over a moderately hazy, warm burgundy brownish beer with wine red tinge. Aroma of overripe red apple, unsugared yoghurt, blackberry juice, fermenting blue plums, quite pronounced wet oak wood (soaking wet old oak chairs and tables) including its vaguely vanilla-ish scent, a lot of balsamico of the very kind you pour over a salad, very old candi sugar rocks, passionfruit, raw beetroot juice, raw cinnamon (which I noticed even before I read that this spice has actually been applied here), nutmeg, butterscotch, walnut liqueur, very old sweet sherry, Merlot, almond, grapeseed oil, subtle hints of dusty book shelves, pumpkin seed, old dried ginger, chocolate powder, jute bags - in all, credible for a Flemish red, but distinctive and interesting. Kicks off with the expected mixture of sweet peach, blue plum and ripe pear with sour blackberry, medlar and unripe nectarine but also rather pronounced balsamic vinegar, a tad wry and astringent, but thoroughly drying the palate, with the right amount of residual 'brown sugary' sweetness remaining in place to more or less counterbalance it - more or less, because the sourness proves stronger than any kind of sweetness. Carbonation is medium, mouthfeel is mellow and supple. The fruitiness and (especially) the balsamic vinegar-like flavour, sour and a tad umami as well, accompanies a slick, mildly nutty, caramelly maltiness that, in the finish, is further dried by tannic effects from the wood, with that very vague and subtle vanilla-ish touch to it, but much more an effect of dusty old furniture; hop bitterness is of a quite silent, earthy, deeply buried nature but well-applied for a beer in this particular style and does provide some lingering peppery bitterness on the root of the tongue after swallowing, a little bit more vividly so than one normally expects from an 'oud bruin'. Ends with that balsamico-like effect lingering, sour and tart but softened by residues of that caramelly malt and sugary sweetness but also a powdery, sweetish cinnamon note; not softened enough, however, to avoid the effect of having swallowed a spoonful of balsamico sweetened with brown sugar and a bit spiced with that same cinnamon. A bit too sour for its own good perhaps, clearly too vinegary in comparison with the truly great Flemish red ales (think of Rodenbach's most highly profiled products, for example); in that sense one of the lesser editions of this Fils à Papa series to me, but still not as vinegary as e.g. Verzet's 'oud bruin' creations so probably still enjoyable and, however astringent, I think it contains enough caramelly sweetness to remain relatively accessible to the average 'oud bruin' drinker - which is a species in danger of extinction, after having flourished back in the eighties. Not the very best Fils à Papa so far to me, just too balsamico-like in spite of the redeeming addition of cinnamon, but still interesting to a sourhead like me, and another proof that this Leite brewery, whom I remember starting up with a simple blonde (which they insisted was an 'amber' - we're talking Femme Fatale here), has chosen the right path when they decided to make tart, wine barrel aged and / or intentionally soured beers.

Bottle. Brown color with tan head. Aroma is wood, oak, brown sugar. Taste is oak, brown sugar, a touch acetone, cherries. Silky mouthfeel. Nice, but a touch too sweet.