Bois Anno 2013 (Aged 2 Years)– The Bruery

From Placentia California’s The Bruery comes the “Bois Anno 2013″ a Bourbon Barrel Aged that has been cellared for 2 years.  The beer pours a very dark ruby red with a brownish head.  The aroma consists of molasus, syrup, dark fruits, brown sugar, anise and some bourbon.  The flavour is of brown sugar, molasus, dark fruits, anise, oak, bourbon and some alcohol.  The alcohol content comes in at a whopping 15%!  I had a sample of this beer fresh two years ago and saw potential but it was quite harsh.  After two years this beer has seriously mellowed out and is tasting amazing!

Commercial Description:  The traditional fifth anniversary gift is something made of wood, or “Bois” in French.  Bois is our fifth anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain and then blended using the solera method. A portion of each of our anniversary ales is saved in our barrels and blended in with the next year’s production, providing more complexity and depth of character that comes with age. Layered with complex flavors of dark fruit,vanilla, oak, and burnt sugar, Bois is a robust ale, surely the perfect beer to mark this major milestone.


Tart of Darkness 2013 – The Bruery

Limited Seasonal

From Placentia California’s The Bruery comes the “Tart of Darkness 2013” a sour stout.  The beer pours an opaque black colour with very minimal head.  The aroma consists of sourness, tart, fruits and roasted malts.  The flavour is of sour, tart, fruits, roasted malts and vinegar.  The alcohol content comes in at 7%.  I would look at this sour stout as the Cascadian Dark Ale (Black IPA) of sour ales.  This is a very tasty sour ale with hints of the roasted malts.

Commercial Description:  We brewed a stout – no, not Black Tuesday, this one is low i abv if you can believe it! But we then decided to put it into the barrels that previously housed Black Tuesday and various other strong ales and added our special blend of souring bacterias and wild yeasts.  The result is a perfectly tart yet awesomely dark and roasty sour stout.  Not a style you will see very often, and in our opinion, not a style seen often enough.