Pizza Boy Brewing Orangatang

Another beer I ordered at Al’s of Hampden right after he tapped Pappy was Pizza Boy Brewing Orangatang. The beer pours a golden-amber color with a bubbly white colored head. The aroma consists of orange, vinegar, barnyard funk, grass, and horse blanket. The taste is dry and grassy on the front end with a slight orange sweetness before funk settles in and it is potent leaving behind a horse blanket flavor to linger for quite some time. The alcohol content is 5.2% ABV. I’ll be honest in saying I expected this beer to be more sour than funky, but it was quite delicious. I’d mostly compare it to an orange saison rather than a sour beer.

Dry Dock The Ambassador

Another beer made available to the Colorado Brewer's Guild Brunch at Freshcraft was Dry Dock's The Ambassador, a barrel aged sour. The beer pours a golden color with specks of white colored head floating atop the liquid. The aroma consists of vinegar, funk, tart cherry, oak, and lemon. The taste is tart and very puckering with lemon, wheat, and tart cherry. A dry oak finish accompanied with plenty of vinegar all around rounded out the flavors. The alcohol content is 6.2% ABV. The Ambassador was an,amazing beer that announces its sour presence with all of vigor of vinegar.

Stoudt's 5025 Sour Belgian-style Quad

My buddy Ed brought over a bottle of Stoudt's 5025 Sour Belgian-style Quad to share. The beer pours a caramel color with a bubbly white head. The aroma consists of raisin, wine, oak, and caramel. The taste is lightly tart with a dry wine flavor on the front end before settling into a raisin and fig base. There is a smooth finish with pepper on the back of the throat. The alcohol content is 11.0% ABV. I was amazed at how well the wine barrel-aging complemented this Quad and provided a wonderful dryness to the sweet caramel, raisin, and fig base flavors.