21st June 2014
Keg at the brewery. Hazy deep amber beer, good pale cream colour head. Palate is crisp and dry. Minerals. A light yohgurt vibe runs throughout this beer and I guess this is what has put people off, but to me it’s light and not really bothering me. Mildly tart rhubarb and tangy dried orange. Crisp finish. I found this refreshing and tasty but totally understand why other people don’t like it.

Draft at the brewery - London. Pours mostly clear, deep and shiny gold with a bubbly white head. The nose is rather unpleasant, with notes of aged parmesan, rotten fruits, light bile. The flavor is OK with some sharp and zippy berries, mild acidity, but there is lingering cheese, almost creamy. Light bodied with average, spritzy carbonation. Lightly sharp and zippy to finish with more parmesan, baby puke, slight alcohol. There are some pleasant tangy rhubarb and melon notes underneath but the off-flavors overwhelm here, unfortunately. Needs work.

Keg at the brewery, 31/05/14. Murky dark amber with reddish/orange marmalade hues and a thin off white swirl topping the load. Nose is big cheese, Cheddars, Balls, Wotsits - Wots Wot wottling about? Earthy rhubarb and light spice just come through the cheese jacket but it really is a cheese driven stench coming away from this one! The cheese overload falls away somewhat in the flavour, although it is still evident but just about bearable (I recommend trying this one with a peg on your nose!), tarte fruit, bramble berry, soured red berries and rhubarb make themselves known. Medium bodied, fine carbonation, semi drying close with some more rhubarb in the finish (as long as you don’t smell the cheese!). Not good - guys, why didn’t you smell this before putting it on? If you did or didn’t - you haven’t done the future reputation of your sours any good!