Brux Domesticated Wild Ale (A Russian River & Sierra Nevada Collaboration) – Bottle No. 3 9/2/2013

Posted on Posted in Beer Reviews, Belgium, Brux Project Slider, California, Sour, Wild Yeast, Yeast

Brux Domesticated Wild Ale

This review is part of the ongoing “The Brux Project” at I think about beer.  To read the details, follow this link: The Brux Project.

The third bottle was reviewed on 09/02/2013.

Appearance: Hazy gold with touches of copper.  Off-white head with not much retention.

Aroma: Funky, earthy, lemon zest, pepper, barnyard straw

Taste: Lightly tart, lemon creme, green apple.  Peppery, with a spicy finish.  Buttery texture.

Overall Impression: It’s been 6 months since the last bottle I opened in March of 2013.  I think the beer has started to turn the funky corner.  It’s starting to throw a bit of acid giving it a nice little tart touch.  Also, the Brett is starting to get a bit more funky and earthy.  It’s come a long way in the last 6 months when it felt a bit muted with a bit of diacetyl.  I think it still has a ways to go to get to that “amazing” stage of aging.  However, I’m super excited to see what this beer does with another 6 months in my cellar.

Cellar: If your curious about what the conditions are that I’ve been keeping the bottles at, check out the link above to The Brux Project to see how I’m storing it.  If you’re storing yours warmer, it may be a bit further progressed than mine.  If it’s cooler, a bit less.

Availability: Nationally at select retailers (It’s still available in some markets).

8.3% ABV

10 thoughts on “Brux Domesticated Wild Ale (A Russian River & Sierra Nevada Collaboration) – Bottle No. 3 9/2/2013

  1. I tried it last week also I liked it, but found the flavor profile to be a little mellow? For a lack of a better term. Compared to the Sour in the Rye I had 2 days before, it seemed very restrained, living up to the domesticated part of the title.

    Maybe I should pick up another bottle and let it sit until Christmas? No real rush as my shop has I think 2 cases of it, and I seem to have been one of the only people who has bought it since it came in.

    1. It all depends on the beer. Sour and Wild ales can age for a while. A good geuze can age up to 20 years. Barleywines, Imperial Stouts, Bourbon Barrel aged beers can also take some aging.

      In this case, the beer was bottled with Brettanomyces so it’s continuing to develop as the Brett eats the more complex sugars. This second life in the bottle will keep the beer alive, aging, and developing for some time to come.

        1. Easily. The Brett is eating the remaining oxygen and putting out acid, both will help preserve the beer. The beer’s already a little over 1 year old and it’s no where near “done” yet.

      1. Sorry won’t let me edit my last post – themodernsomm I just tried a 2/3 year old Cuvee Rene Gueuze that was fantastic, and someone on reddit last week had picked up a 2008 bottle that they found in their shop and loved it 🙂

  2. Thanks for the on going updates! I grabbed a bottle right as I was starting my own cellar, and I stupidly didn’t try the beer before aging it, so these updates have been a life-saver for me! Can’t wait till it hits its prime funky-spot!

Leave a Reply

Your email address will not be published. Required fields are marked *