One real problem for the American sour beer consumer is that even the better producers like Russian River have to release their beers with a price tag that is usually higher than, let’s say, a great traditional Gueuze blender like Hanssens – and that is after import from Belgium to the United States! It is interesting to note that the Pacific Northwest is plagued by a similar curse in the case of wine. Pinot Noir is a notoriously challenging grape to grow and the price reflects this. For a fraction of the price of a decent Oregon Pinot Noir, good organic reds from France are available at local wine retailers like Liner & Elsen. This should not be read as a United States vs. Europe issue. The United States can claim some world class beers (Deschutes’ Green Lakes, Russian River’s Pliny the Elder, Great Divide’s Yeti Imperial Stout) but I am not holding my breath for an affordable year-round top-notch sour ale anytime soon.

At this point in time, Portland’s best local sour drink on tap (!) remains Kombucha.

Tasting notes were made on March 31, 2010.

Appearance: Pours a  fizzy clear pale golden yellow with good head retention.

Aroma: horsey, brett, belgian yeast, caramel; smells like a wild version of a Belgian Strong Pale Ale.

Taste: Initial sweet note, mint, bitter caramel;  alcohol; dry, lingering, bitter finish.

Mouthfeel: Medium. Significant carbonation. Smooth.

Drinkability: Quite drinkable, especially for such a high alcohol percentage. More pleasant and complex upon warming.

This beer does not hold back on the alcohol at 9%.  So far I have had mixed feelings about high alcohol Flanders reds and wild ales. This beer is doing a lot better on that front because it is going for a different experience – more reminiscent of a Belgian Triple or Strong Pale Ale. The brettanomyces add a nice touch to this style.

We found this beer in 11.2 oz. bottles at a reasonable price. If wild ales come to age we should expect more affordable year-round releases. This would be a particularly welcome development in the United States where, unlike in Belgium, the market for such beers is dominated by expensive seasonal releases.

This review is for Supplication 350 ml bottle (Batch 4×2).

Sour cherries were added to this “brown ale” during barrel aging and I expected a bright red color reminiscent of the Kriek lambics of Cantillon and Hanssens. The beer poured a clear amber and left a small creamy, but persistent, head. The smell was equally surprising and not as sharp (acetic acid) as I expected. This batch smelled rather musty with a dominant oaky brettanomyces aroma. Mild notes of banana, cherry and tropical fruit were detected as well. Upon tasting the sourness of this beer was rather moderate. The funk clearly dominated the fruit. Medium bodied with medium carbonation. Slight astringency. The most remarkable aspect of this beer is that the agreeable initial taste gave away to a rather yeasty bitter finish. This rather unpleasant aftertaste substantially decreased my appreciation for this beer.

I am not sure whether Supplication is “supposed” to be this way or that this batch is different from the previous batches. We opened two 350 ml bottles to compare but the experience was the same for both bottles. Since the  yeast sediment was left at the bottom of the bottle I am inclined to rule out that the yeast sediment was poured with the beer (an unfortunate event that can ruin a great lambic). I did not get much of the dry and lingering tartness that many other reviewers have tasted.

This was a rather disappointing beer from Russian River. The “nice cherry flavor and sourness” that the label offers was hardly found in these bottles. I am open to the suggestion that this batch was not representative. To be revisited in the future!

Reviews of the other three Russian River wild ales:

Russian River Temptation

Russian River Beatification

Russian River Consecration

Tasting notes from March 05, 2010.

Beer was poured in a Cantillon Gueuze glass.

Appearance: Pours a thick, foamy, lasting head. Hazy golden color.

Aroma: Brett and banana. Spice. Oak. Slight sweet note upon warming.

Taste: Spicy. Hops. Mint. Citrus. Looooooooooooong dry finish of  spice and herbal hops.

Mouthfeel: Medium bodied. Medium carbonation.  Silky smooth but barrel-induced astringency is present.

Drinkability: Great, but higher alcohol does not make this a session beer.

The emphasis of this beer is clearly on the hops instead of the “funk” but this is so well executed. Perhaps my perception was influenced by the location of Midnight Sun (Alaska) and its futurist blue-grey label but there is a something like a “cold” mint note that accompanies the strong and pleasant bitter finish allowing this beer to be enjoyed both while drinking and between sips! Strangely enough, the experience also reminded me of some of the better dry stouts.  I did detect a little sourness in the beer but the mouthfeel indicated substantial barrel-induced astringency. There is something contemplative about this beer but, unlike the “warm” feeling of the Port Brewing Company and De Proefbrouwerij collaboration, this beer is more reminiscent of some of the more chilly entries in the Comme des Garçons Incense perfumes and would make a good partner to Thomas Köner’s glacial ambient music.

It will be quite a while before the United States can compete with the best spontaneously fermentated beers of Belgium but American microbreweries are pioneers in brewing these kind of wild West-Coast style ales.

A brief review.

Very thick head (3 fingers), dissipating over time. Little lacing.

Murky blonde color. Opaque. Heavy carbonation.

Smells like brett, spice, sweetly tinged. Peaches and white fruit.

Carbonated but smooth. A little sweet, but not overbearing. Hops keep the sweetness in check. Spicy.

Medium-bodied, creamy mouthfeel. Too foamy!

This is quite tasty and smooth. I can do without the strong carbonation. Great bottle and label though.

As the name indicates, Wild Devil is a wild variant of Hop Devil. The use of malt, whole flower hops and alcohol content are similar but this beer has been fermented with “100% laboratory grown Brettanomyces.”  As such, this beer constitutes an interesting experiment in substituting brettanomyces yeast for conventional ale yeast.

The following notes were taken on Sunday, October 04, 2009:

Poured into a Cantillon Geuze glass.

Appearance: Even with gentle pouring, produces a 2 finger “moon crater” head. Golden/amber in color, hazy. Long head retention.

Smell: Flowery/citrus hops . Brett. Sweet caramel malt.  Peppery spice.

Taste: Hops and brett. Fruit. Ends on a spicy, bitter note. Dry. Long aftertaste. As the beer warms up, the brett becomes more dominant at the expense of the hops.

Mouthfeel: Quite smooth. Moderate carbonation.

Drinkability: Less drinkable than Hop Devil. Generous remaining foam.

In previous reviews of beers in which brettanomyces yeast was used it was observed that this style does better when it is either balanced with a strong hop profile or souring bacteria. Wild Devil falls firmly in the former category.  This beer is a basic but tasty example of “brett meets hops.” Particularly pleasant is its lingering aftertaste, a characteristic of  many good beers and wines. The only negative note was the remaining foam at the bottom of the glass. The drinkability of Wild Devil is less than that of Hop Devil, which may indicate that all-brett beers may be less suitable for a session beer. The best way to sum up this beer is that it represents the sum of its parts; nothing more, nothing less.

Wild Devil could anticipate a future development in American craft brewing. The brewing of the same beer with different yeasts; saccharomyces or brettanomyces fermentation. It should be noted, however, that the use of saccharomyces and brettanomyces are not mutually exclusive. The most impressive non-lambic brettanomyces-based wild ale I have tasted to date is Signature Ale, a collaboration between Dirk Naudts from Belgium’s De Proef Brewery and Tomme Arthur from California’s Port Brewing and Lost Abbey.  Signature Ale was fermented with saccharomyces and brettanomyces and contains four different malts. Whether  this approach conferred comparatively superb qualities on this beer I cannot say but it has become evident that the combination of brettanomyces fermentation and aggressive hopping can be pushed in very impressive directions.

I was most concerned about the use of chardonnay barrels. In principle, there is nothing wrong with this grape but, as we all know after watching the comedy-drama Sideways, chardonnay is one of the most  abused grapes in the United States; dulled by secondary malolactic fermentation and the vanilla taste of  oak.  Of course, the use of old oak is one of the essential elements in traditional lambic brewing and contributes to the fermentation of the beer and its complexity. The danger with the use of new oak, however, is that such advantages risk being offset by the oak dominating at the expense of other flavors. In this sense, oak has similar effects  such as leaving too much residual sugar in a beer (or wine). Fortunately, Temptation is barrel aged in old French chardonnay barrels for 9 to 15 months but the oak is certainly present. As in the other Russian River wild ales, souring bacteria and Brettanomyces are used and the resulting brew is refermented in the bottle.

The following notes were taken on Friday, September 11, 2009:

Batch 004X1. Poured into a Cantillon Geuze glass.

Appearance: Pours a very fizzy head (2-3 fingers) with lots of carbonation. Blond. More head retention than expected.

Smell: Soft barnyard smell. Brettanomyces. Some citrus and a little sweet and spicy.

Taste:  Brettanomyces. Slightly sour. Round “numbing” taste, ending on a neutral note. Yeasty. Light in flavor. Grapefruit. Soft tannins.

Mouthfeel: Medium. Fizzy. Light on the tongue and buttery.

Drinkability: Less drinkable than some of their other wild ales. Perhaps the fuller and fizzy mouthfeel contributes to this.

“Is it beer, or is it wine?” asks the label on the bottle. After drinking Temptation I am inclined to answer that the similarities with wine are more than countered by the surprisingly dominant note of the brettanomyces yeast. I do not recall having tasted a beer from Russian River where the brett contributed so much to the smell and flavor. This combination of brett and chardonnay  is certainly unique, if not provocative.

It is not hard to “reverse-engineer” why I enjoyed this beer less than Consecration and Beatification. There is the royal presence of brettanomyces without enough sourness or hops to balance it.  And as far as the wine barrel of choice is concerned, chardonnay does not rank among my favorite wines (perhaps next time, Russian River can pick a Savennières barrel from the Loire Valley in France). I found this beer just a little too soft and buttery for a wild ale and the finish was remarkably short and neutral. I would not hesitate to drink Temptation over most American ales but I do not care as much about this beer as  I do about the other Russian River sour ales.

Beatification is a blend of two vintages of a base beer called “Sonambic,” which are further blended with “a couple of other orphan beers” to change the mouthfeel of barrel aged beers or enhance its acidity. Beatification was aged for 8 to 15 months in old Oak Barrels (at least 5 years according to Russian River’s website) which impart little wine or oak notes to the beer. Its “spontaneous” character lies in the wild yeasts and bacteria which inhabit the barrels.  This method comes a lot closer to traditional lambic brewing than just adding a lambic or Flanders Red culture to the beer. Like traditional Geuze, Beatification undergoes a secondary fermentation in the bottle, which, as all the Russian River wild ale bottles, feature restrained and beautiful labels.

Because we did not have an opportunity to try this until a family member from California visited us, the beer that we tasted may have benefited from further aging after it was purchased in 2008.

The following notes were taken on Thursday, August 27, 2009:

Batch 003. 750 ml. Poured into a Cantillon Geuze glass.

Upon uncorking — lots of carbonation, foam came over the lip of the bottle.

Appearance: When pouring, half a finger of head which dissipated quickly. Blond / yellow beer, opaque.

Smell: Smells like a traditional Geuze. Cannot recall any American beer that smells so much like a lambic/Geuze. Brett, citrus (lemon), wheat.

Taste: Very tart, with a smooth finish. One of the strongest lemon notes I have ever tasted in a beer. Wheat. Alcohol is not very noticeable. A slight grapefruit note develops as it gets warmer.

Mouthfeel: Light. Moderate carbonation (just the right amount). Some astringency.

Drinkability: Extremely drinkable. Perhaps it is a good thing that the price prevents excessive consumption! A perfect beer to drink outside in warm weather.

One difference between Beatification and Geuze lambic that I detected is the reduced complexity in taste. In this case I am wondering whether this should be considered a defect because the bone dry and lemon-like taste is exceptional.   There are more complex Russian River wild ales but Beatification simply blows them away.  There is something to be said for alcoholic beverages that simply feature flawless execution of a specific flavor. More than one reviewer has compared Beatification to a very dry, tart white wine. In light of my preference for the dry and concentrated white wines from the Alsace region in France, this characterization does not surprise me.

Since this beer was so close in taste to a traditional Geuze it would be interesting to  use an analytical chemistry technique like chromatography on this beer to determine its chemical profile and compare it to traditional lambics and other wild ales.

After tasting Beatification there is no doubt in my mind that Americans can compete with the best traditional Lambic brewers if  instant gratification is suppressed and the temptation to sweeten the beer, the use of new oak , and excessive carbonation is discouraged. All these pitfalls have been avoided in Beatification.

Of all the wild ales that are currently available in the United States, Beatification ranks among the best.

Russian River Brewing Company

The following notes were taken on Friday, July 24, 2009:

Batch 002X3. Poured into a snifter.

Consecration is fizzy upon pouring but leaves little to no head or lacing. The color of the beer resembles a soft drink  (!) like cola, an impression that is further reinforced by its fizzy nature.

The beer is medium bodied and quite carbonated. When the prickly feeling on the tongue disappears it is quite smooth.

The smell of this beer is quite exceptional. Fruits. Alcohol. Vinegar. I also detected a slightly oxidized smell, reminiscent of  sherry and the oxidized wines from the Jura region in France. Since this beer innovates at so many fronts at once (choice of fruit, alcohol content, Cabernet Sauvignon barrels) there is no real baseline for comparison. Consecration has a smell that is distinctly unique.

Like the smell, the taste is quite original. Tart and fruity but heavy and astringent too. Unlike most traditional lambics, aftertaste is quite short and ends on a slightly bitter note. As the beers warms up, a slightly sweet, but pleasant, note is detected.

The alcohol content alone make this beer a sipper. This is further reinforced by its fairly high carbonation.

I approached this beer with two conflicting feelings. So far I have not been that impressed by any attempts to create high alcohol wild ales or Flemish reds. For example, many recent Northwestern attempts to create sour beers have struggled to reconcile the classic characteristics of the style and high alcohol content, with, in my opinion, mixed success. On the other hand, so far I have not tasted any Russian River beers that I did not like. I found this beer quite persuasive as well but my reservations about high alcohol sour ales remain.

Consecration is certainly a very vinous beer. But with such a high alcohol content, it almost inevitable to compare this beer with a rustic red wine (like Olga Raffault Chinon “Les Picasses”). I do not know if the use of grains, souring bacteria, and brettanomyces are at odds with higher alcohol beers or whether the attempts so far leave something to be desired.

Ironically, the most impressive attempt at a high alcohol (8%) lambic is Frank Boon’s  “Geuze Marriage Parfait,” a brewer that I am normally not so thrilled about. Marriage Parfait does not contain any fruit. It might be interesting to take this approach a step further and create an older, “flatter” version of such a beer and age it in sherry or cognac barrels.

Despite these critical reflections, Russian River has set another great example in the world of wild ales. Hopefully, the brewery decides to produce a year-round wild ale in the future.

There is no young beer to start fermentation so the Lou Pepe beers are  fermented through the addition of a sweet liquor. This fermentation method opens up the possibility of creating distinct fruit lambics with a higher proportion of fruit (300 grams instead of 200 grams per liter). Since this is Cantillon, the fruit is completely fermented (Trimbach-style) producing an intense fruity lambic that has more emphasis on the acidity and fruit than the Brett. These beers should be consumed at a relatively young age to experience the expressive fruit notes.

It is rare to find lambic on tap in the United States. It is even rarer to find traditional lambic on tap. And is it extremely rare to find Cantillon Lou Pepe Framboise on tap. Therefore, it was extremely encouraging that Belmont Station in Portland tapped a keg of this beer during its annual celebration of sour beers called “Puckerfest.”

Another debut at Belmont Station was New Belgium’s “Le Terroir.” Le Terroir turned out to be a pleasant surprise.  Presenting itself with a golden-orange lambic-like color, the beer fused grapefruit and lemon with hops. This medium bodied, moderately carbonated beer had a fascinating tart taste of grapefruit and tangerine, more reminiscent of a traditional lambic than a Flemish Red. Great drinkability. Less obscure is New Belgium’s “La Folie,” a Flemish Red that gives most Belgium beers of this style a run for their money. Dark red and brownish with an aroma of brown sugar, vinegar and wood, La Folie has a soft taste and light tannins; the sweeter brother of Le Terrroir. If Le Terroir announces the end of summer, La Folie rings in the beginning of autumn.

It is impossible to beat Cantillon so Belmont Station should be praised for tapping another great beer of their impressive line-up; Saint Lamvinus, a lambic made with merlot and cabernet-franc grapes. Sporting a cherry  red color, this beer has the classic Cantillon signature aroma of brett and focused acidity but more vinous. Like all great lambics, mouthfeel is on the lighter side and carbonation is moderate with a slightly astringent aftertaste. It cannot get any better than this.

The real surprise of the event, however, was Le Terroir, the best New Belgium creation I have tasted to date. This is yet another example of the magic that is possible when wild yeast and hops meet.

Professional obligations prevented me from sampling some of the other beers on tap. As much as I like the idea of supporting the local “sour” beers, as a general rule, most of them are just too sweet and “boozy” for my liking and no amount of innovation or complexity can make up for that. For a thoughtful review of some of the beers that were on tap, see Beervana.

The prospect of sampling new sour and wild ales gave me some pause to reflect. I think that most craft beer drinkers enjoy the idea of a brewer trying “something different” and releasing all kinds of seasonal and experimental brews, but I find myself more drawn to the idea of brewing one basic style and mastering it. This may explain my preference for brewers with a distinct house style like Deschutes (brewer of the magnificent Green Lakes amber ale) and Sierra Nevada. And what else do most traditional lambic brewers do than create gueuze and kriek? When any special releases are made available to the general public, these are typically hand selected vintages or lazy lambics (Loerik, Doesjel). Like a good wine, the wonder of lambic is the subtle variability that is associated with the brewing process. Things happen but one does not “push the sound around” as the American minimalist composer Morton Feldman once put it.

Less is more.