The Bruery Oude Tart Beer Review

So I've had a lot of luck in procuring some great beer as of late and the beer I'm reviewing today is no exception: The Bruery's Oude Tart. This will be my first time trying it but my love of The Bruery and my increasing interest in sour beer coupled with this beer's superb reputation tell me that I am going to love this beer. For more information on The Bruery itself, please see my review of their White Oak beer. I want to thank Jungle Jim's for procuring this beer and a great deal of that thanks must go to our representative from Cavalier Distributing for choosing to sell the case to us. Thanks Jeff!

Oude Tart falls into a style of sour ale known as Flanders Red. Originating in West Flanders in the northwest corner of Belgium along the French border, this style has come to represent the region. I've even heard the style called the "Burgundy of Belgium" for its distinct wine-like qualities. Indeed, this style will more closely resemble a red wine than any other beer style. Consequently, I can thoroughly recommend the style to any wine drinkers looking for something new. Perhaps the best known example is the venerable Rodenbach, though I prefer Rodenbach Grand Cru. The style will typically be burgundy to reddish brown in color with a very pale or even white head. The body will be medium with low to medium carbonation. The style owes its sour characteristics to fermentation by wild yeasts and bacteria including Pediococcus and the related Lactobacillus. The beer is also frequently aged in oak barrels, as is the case with Oude Tart, and will also benefit from a blending of old and young beer to make the final product. The flavor and aroma should feature plenty of fruit and oak as well as a tannin-like acidity and a long, dry, complex finish with plenty of tart qualities.The Bruery is remarkably tight-lipped with their production methods on this particular beer. They only advertise that they age the beer in oak (presumably virgin French Oak). Specifics as to blending techniques, maturation periods, and the yeast/bacteria used is all unknown. Oude Tart's reputation suggests that the beer is a faithful interpretation of the style so I suspect that all the techniques I discussed are employed here. I just wish I knew specifics.

The beer is presented in The Bruery's typical 750 ml bottle with their trademark label adorning the front. I wish they used a cork on their beers because a cork would be better for aging and it adds to the presentation, but this is nitpicking. A strong pour into my tulip reveals a ruddy brownish beer with amber and caramel highlights when held to the light. A half inch of ivory-colored head quickly recedes to a quarter-inch ring with plenty of wisps floating on the surface. While the head is meager, it seems to be holding steady. Clarity is moderate. Appearance: 14/15

This beer smells fantastic. I get orange, peach, wood, some dark fruit. Maybe currants or red grapes. All of this rests on a solid oak backbone that pervades the nose but never gets too pushy. That familiar tannin acidity slaps my nostrils a bit, but in a nice way, adding yet another layer of complexity. I can actually smell how tart and funky this beer is, so much so that tasting it seems a foregone conclusion. Nose: 25/25

Oh wow this beer is tasting great. Oak and tannins greet me up front and round out to a smoothly sweet, almost vanilla like character on the back end that somehow transitions to a dry finish that lingers on my tongue for a few minutes.Upon further tastes, the mid-palate sandwiches in flavors of peach, green apple, and grape between the oak and tannins and the vanilla. A gentle smack of tartness and acidity smack the top of my mouth and almost makes me pucker but all the sweet and fruit flavors help keep things in check. Remarkably well balanced flavor profile. Overall taste impression is tart acidity backed by fruit and vanilla that turns into a very long, dry, and satisfyingly complex finish. Palate: 50/50

The mouthfeel is excellent. Medium bodied. The carbonation, while moderate at best, is prickly and almost seltzer like. The carbonation does a remarkable job asserting itself given that it isn't some carbonated monster like Duvel. The carbonation enhances the flavors and complements the beer itself. Mouthfeel is no afterthought with this beer. Bravo. Mouthfeel: 10/10

OVERALL: 99/100

If my glowing review weren't enough of an indication, suffice it to say that The Bruery hit one out of the park with this beer. I'd love to snag another bottle if I can and cellar it a couple years. I tend to believe this guy will age beautifully. This beer earns my highest and most thorough recommendation. Moreover, this beer would be more than at home paired with cheeses, desserts, artisanal breads, fish, and salads. I can imagine it being especially successful with a chocolate tort. Truly this is the Burgundy of Belgium and Oude Tart earns the lofty comparison to Burgundy wines any day. Please, make an effort to seek out this beer. Cheers!

Alesmith Nut Brown Ale Beer Review

Greetings everyone! To drop back into the world of beer reviews, tonight I'll be trying for the first time ever the Nut Brown Ale from one of my favorite breweries, Alesmith. I've had many of Alesmith's offerings and all have been stellar so I expect nothing less from the Nut Brown. Aside from the fact that this beer is new to me (and new to the area, to the best of my knowledge) this beer holds a special place in my heart as I received it off the delivery truck at work and I was the one to find a home for it on our crowded shelves. So in a way, I was destined for this beer.

Alesmith is based in San Diego, CA. Peter Zien founded the brewery in 1995. Alesmith differentiates itself by staying rooted in the homebrewing/amateur brewing scene while making big, bold beers that retain their balance. "Balance" seems to be something of a mantra for the 12 person team at Alesmith. Peter Zien is a Grand Master Level 1 beer judge with the BJCP, the only one of his kind in all of San Diego County. Being rated this highly through the BJCP means that not only has he passed numerous exams; he's also logged an extensive amount of experience in judging both professional and homebrewing contests hosted by the BJCP. The fact that he does this coupled with the fact that most of the Alesmith team seem to be homebrewers turned professionals suggests to me that not only are they deeply committed to craft beer, they also have their finger on the pulse of what is happening in the beer world today. This is what draws me to them.

Alesmith's Nut Brown Ale (previously referred to as Nautical Nut Brown Ale) falls broadly into the category of Brown Ale. If we're going to be sticklers, as the BJCP is, then we'll divide the umbrella category of English Brown Ale into three subtypes: Mild, Southern Brown, and Northern Brown. Milds and southern browns are increasingly rare, even in their home country. Northern Browns are far more common, though still not tremendously so. Most people are familiar with Northern Brown Ales by way of Newcastle, an incredibly available, decent beer that is owned by Heineken, one of the behemoths of the brewing world. Alesmith Nut Brown falls into this subtype, though I hope it is far superior to Newcastle as I've never been particularly impressed. Especially when it skunks out in those insipid clear glass bottles. Anyway, on to the review!

Alesmith bottles all their beer in one of two formats, either the foil topped 750ml champagne bottles or the bottle used here, the more plain 22oz (650ml) bottle, known as a bomber. While the bottle is inherently somewhat less than appealing, Alesmith certainly didn't go out of their way to spruce up the packaging. White block letters on a clear background plainly identify the beer. A little uninspired, for my tastes. Reminds me of how craft beer would look in a communist country. The beer itself pours a rich mahogany, accented by caramel highlights with a darker, murkier brown at the core of the beer. My strong pour reveals a inch or more of beautiful khaki colored head that, in short order, recedes to a quarter inch or so with lacing evident. Appearance: 11/15

The nose is wonderful. Walnut dominates with additional aromas of coffee, toffee, biscuit, and caramel. A faint trace of unmistakable English hops is also present. The hops typical (and most authentic) of the style are Styrian and East Kent Goldings. All in all, a pretty nose. Nose: 24/25

The palate mostly follows the nose. That biscuit aroma takes on more of a toasted quality on the tongue and the hops are more pronounced. That is not to say that the beer is hoppy, just that there are more gentle European hops than I would expect from a style largely defined by its malt bill. The flavors all swirl together and mingle freely, almost like a large gathering of old friends at a party. Much like a party with friends, I know that all those flavors are in there, its just difficult to see them. Rather, I am the wallflower, letting them casually bump into me as they flit in and out of conversations. Nothing distinct and no major transitions, just a solid, easy drinking beer. Palate: 45/50

I rarely drink Brown Ales. When I do, they tend to be variations on the style, like Dogfish Head's Indian Brown or Rogue's Hazelnut Brown Nectar. It is therefore even rarer that I drink such a traditional take on an age old style like this. So every time I do, I am taken aback by how deceptively light and creamy the body is. Also relatively dry, moderate carbonation. Makes for one easy going, laid back beer. Mouthfeel: 9/10

OVERALL: 90/100

So, beers like this remind me of the shortcomings of empiricism. Objectively, this beer is by no means the best beer I've ever had, and my rating reflects that. But I'm giving this beer higher marks than I might otherwise because I can easily imagine my enjoyment of it increasing tenfold if I were to drink it with friends, by a campfire, sharing some burgers, bratwursts, and good cheeses. So keep on keeping on, Nut Brown. Cheers!

A Special Announcement

I wanted to issue my apologies to everybody. I haven't made a new post in a week and a half. I'm aiming to get back into the swing of things. I've started training at the Jungle Jim's in Fairfield to prepare me for when the Eastgate location opens on September 25th. Until I settle into this new rhythm, I've found myself with little free time. I hope you accept my apologies. To return to my old form, I will be writing and publishing a review as soon as I post this. Happy reading. I hope you enjoy it. Cheers!