{"id":7778,"date":"2012-10-16T09:00:16","date_gmt":"2012-10-16T14:00:16","guid":{"rendered":"http:\/\/www.guysdrinkingbeer.com\/?p=7778"},"modified":"2021-08-27T14:22:00","modified_gmt":"2021-08-27T19:22:00","slug":"review-the-bruery-tart-of-darkness","status":"publish","type":"post","link":"https:\/\/www.guysdrinkingbeer.com\/review-the-bruery-tart-of-darkness\/","title":{"rendered":"Review: The Bruery Tart Of Darkness"},"content":{"rendered":"

The Bruery says:<\/p>\n

“We brewed a stout (no, not Black Tuesday, this one is only 5% abv if you can believe it), but we then decided to throw it into oak barrels…and added our special blend of souring bacterias and yeasts. The result is a perfectly tart yet awesomely dark and roasty sour stout. Not a style you see too often – and in our opinion, not a style you see often enough.”<\/p><\/blockquote>\n

\"\"<\/a>The Bruery Tart Of Darkness<\/em>
\n American Wild Ale, <\/em>5.6% ABV<\/em><\/p>\n

Karl:<\/strong> Now, we drink a lot of beer, as you may have noticed. Just to give you a sense of perspective of how rarely we come across a sour stout, I\u2019ll save you the research time and point you straight toward our Dark Dawn<\/a> review waaaaaaay back in the very early days of our reviewing. And hot damn, did I like that beer. In fact, I liked it so much that when I saw the news that The Bruery was trying their hand at a sour stout, I had the lovely and talented Ms. Lisa Zimmer<\/a> grab a bottle of Tart of Darkness for me after posting to twitter that she would be in proximity to the brew.<\/p>\n

I think I promised that I\u2019d bring her the heads of her enemies on a platter, or one of my children or something, but she graciously refused both of those when I picked it up. (Still haven\u2019t figured out what to do with these heads, though.)<\/p>\n

In any event.<\/p>\n

I had high hopes for this beer, and the Bruery delivered. Thick and rich with a nice fat chunk of yeast plopping into my glass (I didn\u2019t read the instructions about pouring carefully, kindly written on the site for me to ignore), this beer is quite pleasantly sour with just a touch of vinegary tang. Despite being aged on oak, the overwhelming flavors I got were heavy grape, some green apple, and maybe just a hint of soy sauce floating around in there.<\/p>\n

It\u2019s lighter and more easy drinking than I remember the Dark Dawn being (it\u2019s just to time consuming typing Madrugada Obscura all the time) although Ryan was in no rush to finish his, as I recall. It\u2019s something of a sipper, but not overwhelmingly intense. It\u2019s a happy sour stout.<\/p>\n

\"\"<\/a><\/p>\n

Ryan:<\/strong> I am going to break from popular belief here and say that this beer is good, bordering on great, but it’s not quite all there for me. Don\u2019t get me wrong, I like a good sour as much as the next guy, but if you are offering me a sour stout<\/em> then I want to pick up some stout-y-ness. And I didn\u2019t on the Tart of Darkness.<\/p>\n

The sour flavors, mind you, were pretty intense and in your face; blueberries, raspberries, lemon rind and green apple.<\/p>\n

Pucker, pucker, pucker.<\/p>\n

It\u2019s tartness upon tartness upon more tartness. But that\u2019s it. The aforementioned Dark Dawn Stout at least had a hint of chocolate and vanilla. It wasn\u2019t one note and, to me, Tart of Darkness is.<\/p>\n

As a sour, this is world-class, but as a sour stout it is merely okay.<\/p>\n

Maybe it needs some time in the cellar for those stout flavors to emerge, but I was left a tad disappointed…and looking like I had just sucked on a lemon.<\/p>\n

\"\"<\/a>

mmm sediment<\/p><\/div>\n

Andrew:\u00a0<\/strong>And thus, we have one of those rare times where I split with Ryan to agree with Karl on a beer. Holy buckets this beer was awesome. I loved it.<\/p>\n

The beer smells like someone crumbled up some sweet tarts and threw them in boiling water – very Jolly Pumpkin-esque, I think. And the flavors delivered. Tart. Sour. At times, almost too tart and sour. I recall getting goosebumps when I let the beer just rest on my tongue for 10-15 seconds.<\/p>\n

I was also impressed with the finish of the beer – that’s where I picked up the nutty oak-y-ness that, in my mind, set it apart from other sours I’ve had in the past.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":7781,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[961],"yoast_head":"\nReview: The Bruery Tart Of Darkness<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.guysdrinkingbeer.com\/review-the-bruery-tart-of-darkness\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Review: The Bruery Tart Of Darkness\" \/>\n<meta property=\"og:url\" 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