Pours dark maroon ish from bottle. Funky dark fruits and sour notes. Pretty interesting. Kind of a beast if you are eating thxgiving dinner

1-1-22 Harry’s

From a bottle with thanks to Andy. Pours a clear amber with a small off white head. Aromas are of apricot, raisins and caramel. Flavors are sour with some roast coffee.

Bottle at share: pours brown with a fizzy head. Aroma is citrus, dark fruitiness, vinegar, roast. Taste is an interesting combination of roast coffee, dark fruit and sharp sourness. Good.

Bottled October 2020, drunk 6/23/21.
Deep caramel-copper with darker chestnut notes, good clarity, and a beige head showing low retention.
Pronounced acidity seems intensified by the lightly roasty, quite toasty darker/dark malts. Vanilla, raisin, light balsamic character and plentiful fruitiness all provide for a very intense, rich aroma. Maybe a bit heavy on the acetic character and I have a bit of trouble with the light ashy roast notes here, as it works against the softness and the acidity from the bacteria. But there's no alcohol or flaw.
Quite sour with lots of burnt, dark roast coffee-like roast character in addition to punchy red fruit, raisin, vanilla and caramel-like sweetness. For almost two years old, this is VERY intense still. Dark sours are a tough sell for me, especially when there's a fair bit of very dark malt. It's not overdone here, but it still is fatiguing in concert with the moderate acetic character and cherry-like fruity/lactic notes. A well-made beer, with a soft, malty texture and tight carbonation, but just a bit too intense/fatiguing for me.