Just like you, but different
Moa Cherry Sour- the 2013 year. I’ve been buying sours. I’m going to stop. Stop and go music, stopping the dial, stop the dance and stop the party!
“..A food friendly beer…”
This is a 375ml bottle (that’s a half standard wine bottle) with the cork and cage presentation, posh, 5.9% ABV, which is 177 calories, and 1.74 standard drink units.
Moa Cherry Sour 2013 Vintage is a barrel fermented and aged cherry sour beer.
Brewed with a wheat beer base and whole Marlborough cherries harvested in December 2013, with 12 months in a combination of tank and barrel on both the skins and stones, cherry flavours are very upfront.
Farmyard characters are evident from the Brettanomyces yeast and it is tart rather than over acidic.
A food friendly beer well matched with Brie or aged Gouda.
What then could go wrong? Except that I only had Camembert.
Fruit sour aroma, I know that aroma!
It’s pink!!! a pink beer. that pours with a great fizz but not a lot of head. Aroma remains the ‘sour’ of course.
Taste was a let down though, nothing by the way of cherry that I could discern. That was a disappointment I can tell you having got all up and excited about the colour.
I wanted so much more cherry or at least cherry hint sweetness, if you’d ever get sweetness in a sour beer.
The pdubyah-o-meter rates this as 5 a of its things from the thing. I’ve had a few of the sour beer offering in the last couple of weeks, this, whilst not the best, or the worst, is sadly somewhere in the grey area of ‘meh’ it isn’t overly sour, it is under flavoured, it’s just a bit average.
I think I’m done with the sours. I prefer the Saisons, I prefer the Dubels, Tripels and Quads.
The double dip review
Musically it’s Boz Scaggs that took my fancy. William Royce “Boz” Scaggs is an American singer, songwriter, and guitarist. He gained fame in the 1960s as a guitarist and sometime lead singer with the Steve Miller Band. Who knew.
From the album “A Fool to Care” this is “Last Tango on 16th Street”
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
Lambics are wheat beers made with stale hops and fermented with wild yeasts and other microorganisms, traditionally only on the Senne Valley in and around Brussels. The most traditional of the fruit lambics are kriek (cherry) and framboise (raspberry). In modern times, peaches (peche), blackcurrants (cassis), grapes, as well as more exotic fruits are used. Traditional lambics are commonly denoted by the term “oud”, which is a reference to “old-style”, and these are the most sour. More commonly, though, lambics are sweetened to cut the intense acidity. Serve with sharp cheeses or pickled dishes, or use in the preparation of mussels.