As a brewery famous for its experimental ales, the company's history is just as wild. Founded in 2008 by Patrick Rue, the Bruery began when Rue, a recent law school graduate and homebrewer, figured out that he loved the hobby so much, he'd start a brewery instead of studying for the Bar. Later, in 2015, Rue launched Bruery Terreux as a dedicated space to provide the freedom (and bacteria) to get weird with wild and sour ales.
Two of these creations, Tart of Darkness and Beret, recently made their way to our tasting table.
At first glance, Tart of Darkness appeared darker than cola, and upon further inspection, just a hint of brown. The color, one taster noted, is reminiscent to the dark burnt molasses. On the nose was pure sour funk, Lactobacillus for sure, as if a Greek yogurt culture was tossed right into the barrel. The result, was a dark and roasted scent. As for the taste, there were notes of raisin, tart plums, roasted vanilla and oak.
Beret began life as wheat ale, fermented with a Belgian-style witbier yeast strain and finished off with Bruery Terreux's collection of barnyard bacteria. The ale was slowly soured, then dosed with pureed raspberries to add a bit of fruit flavor. Upon pouring, this imperial sour wit was appealing and inviting. A fluffy, white, almost meringue head topped a yellow-golden haze of wheat beer base. All of this culminated with the reliable flavor of raspberry, whose juiciness and tartness fought for the final impression.
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