When Askew first came out, it was something unique from Two Brothers and it was quite good fresh. Being a sour and brewed with Brettanomyces and aged in an oak foudre, it was one for aging to see how it developed.

The nose is sour, citric juice heavy and acidic. There is a good sense of oak still left hanging around and smells wonderful. The Brett really comes out and produces some really quality funk notes as it opens up. There is a bit of sour grape and green apple. You almost get that fruity, sugary sourness that you smell in a freshly opened bag of sour candy.

The taste is straight up sour. Great tart bite and acidic and hits you right behind the jaw. It is really close to what a Belgian gueuze is like. Sour and funky. The green apple from the nose really strikes through mid taste but gives away to more of a pear flavor.

The mouthfeel is quite light and has a sharp bite from both the sourness and carbonation. The beer ends slightly dry on the palate. Leaves your mouth watering and wanting more.

Askew has definitely become more sour and the wild fermentation and added bacteria strains have really helped this beer develop over time. It has soured and become a really stand out sour. This is particularly well for an American brewery that has captured this type of wild, spontaneous fermentation and souring. American breweries have been brewing sours for many years before Two Brothers released Askew, but for one of the first attempts by Two Brothers, this was a really solid hit on the style.


Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.

Posted on September 12, 2014 .