Beer #674 Sour in the Rye / The Bruery, Placentia, CA
Previously from this brewery: Others, which are here.
Mondays are always long, but today was longer than usual. In my youth, I could miss sleep, pull all-nighters, run myself into the ground and then with just a tiny bit of rest get back in the saddle and keep going at full speed. Not any more, as I spent most of the day Sunday trying in vain to catch up on sleep, and spent most of today with a headache and a desperate desire to go to bed shortly after lunch. An early bedtime tonight, and I’m back on track tomorrow. I hope. I think.
With what little brain power left for the day, you get today’s review. Actually, this is a beer I had a while ago, but had hiding in my email: Sour in the Rye, from The Bruery. It pours with an amber color and a thin, persistent white head. There’s a tart aroma of citrus with a good bit of vinegar, and drinking back a sip gives you flavors of earthy oak, grapes, cherry, and vinegar, with ample tartness throughout. I freely admit I don’t quickly pick up the rye used in brewing this beer, but that doesn’t mean it’s not there or didn’t help make this beer delicious. In fact, this beer finds a home in my Top 25 (which actually has way more than 25 beers at this point; it’s more of a symbolic thing).
|Sour Patch, Kid|
An increasing number of American breweries have been producing sour beers, and if The Bruery isn’t the best around, there sure as hell aren’t too many better. Maybe Cascade Brewing Barrel House, maybe Jolly Pumpkin, maybe Russian River. Can’t go wrong with sours from any of those four breweries, really.
Thing to Think About Today:
If I’m trying to shake off the cobwebs and get the brain moving again, perhaps Florence + the Machine can help me out with Shake it Out, a great song with great lyrics. Hope you like it too.
“I’m ready to suffer and I’m ready to hope”