Introduction

Specializing in barrel-aged and experimental ales, this brewery takes it’s unique moniker from founder Patrick Rue’s family surname. Known for their over-the-top sours, The Bruery makes extra-strong, extra-sour, and often extra-rare Belgian-inspired beers.

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How it looks

Sour in the Rye pours a beautiful deep amber with a small, tightly-knit off-white head and short retention that settles into a ring and then gives way to lovely lacing.

How it smells

Sour cherries dominate the aroma with green grape skins also in the forefront. As it warms, you get more of a zingy spiciness, undoubtedly coming from the large portion of rye malt. Its oaky center is soft and rounded with a little sweetness mixed in.

How it tastes

On the palate, this medium bodied beer starts out sour, funky (from the Brett) and slightly musty with intense sour cherry notes and a bit of spicy rye. This moves into a still sour middle, with further notes of cherry, green grapes, more rye and oak barrel characteristics becoming present and moving into a bready malt backbone, which lent the beer a subtle sweetness. Lemon notes came through lightly at the end and this beer finishes dry with notes of sour cherries and oak. A very interesting and very well-balanced sour.

Recommended food pairing

Oyster, apricot stilton, Duck a l’orange or candied kumquats.