Pleasant Disruption Sour Release

DENTON – The first sour beer produced by Denton County Brewing may not be what you expect. This is a genuine sour, whereas likely every “sour beer” you currently enjoy is not.

Instead of being kettle-soured as most sour beers made in the U.S. are today, DCBC’s Pleasant Disruption (ABV 6%) was stored in unsanitized Cabernet barrels for a year. Although not left exposed to the night air in Belgian coolships (as traditional sour beers are), it’s still an effective means of spontaneous fermentation.

The result is a far cry from the tart, citrusy “sours” currently enjoying commercial popularity. The nose carries obvious Cabernet notes with some floral perfume and hints of its Belgian blonde base recipe. But also stale cardboard and feet. Yes, this one has the funk.

The flavor is very different: more malt, clean with a suggestion of fusels. It has a moderate mouthfeel, not heavy or sweet, but with barely a Lactobacillus, fresh-berry sour note. Finish is still clean and earthy on the back of the throat. Very slightly off-putting, as good sour beers should be.

Do yourself a favor and let this beer come up almost to room temperature before you finish it. Refrigeration for serving can mask a lot of flavor compounds, and it will bloom quite a bit as it warms.