Sour Raspberry: Tasting

I brewed this beer in the spring. It was a first in playing with both fruit and brett. My family picked an abundance of raspberries and I was looking to get my hands on a few pounds of them. I got seven of those pounds. I've learned more about brett since brewing this. I still have only used it in the secondary either pitching directly from vile or smack or growing up from bottle dreggs. I only left this one on the brett for 6 months and I am sure that patience would have made some real difference.

It is a nice ruby red color. The brett cleaned up the haze from the raspberry and continued to drop the gravity. The head lasts and is a brilliant bright white.

The aroma on this is straight up funk and fruit. If you don't even sort-of like raspberries then you would hate it. Again, not knowing too much about brett at the time I probably would have either pitched a cleaner yeast in the primary and a lacto and pedio along with the brett in the secondary. I could have held back a bit on the  amount of raspberries also.

I carbonated the hell out of it. The mouthfeel is quite bubbly, tart and desert-like. The alcohol stays hidden until half way through the glass. I sip pretty slowly, but often, trying to pick up the nuances. This was set out to be a giant Belgian Fruit Beer, but I thought that it was a bit overwhelming and wanted the berries more musty and earthy. The brett if anything was an experiment to make something that I would maybe like out of something that I knew that I wouldn't. If I say Sour Raspberry some think Lambic. It lacks complexity, is a bit young and at this point, it is what it is....a nice jolt of funk.