CELLARED - 028

NEW HOLLAND BLUE SUNDAY SOUR - VINTAGE 2010

This beer was one of the first sours I ever tried. It was a departure from the hopped up pales and IPAs, and severely different from the robustness of porters and stouts. It was an interesting beer. It was tart, but not like a warhead or something that catches you beneath the ears at the back of your jaw. It was fruity but not overly juicy. It was a weird venture into a new style, but I welcomed the tangent. Once I learned about sours developing over time and being one of the top beer choices for cellaring, I figured why not revisit one of the firsts and toss a Blue Sunday Sour to the back of the cellar.

After 4 years, the beer has changed quite a bit. The aroma is sweet and sugary, almost like a bowl of fruits used for pie filling mixed with sugar. There is some cherry, red grape, and some plum. Very fruity. There is a hint of funk, and you can smell the sourness but it's not really up front.

The taste is very fruit juice forward. The tartness has toned down quite a bit and only hits you at the front of the taste. It's more of the citric shock you get form the first sip of an orange or grapefruit juice. Nothing that lasts and it's over quickly. The body of the flavor is more berry juice cocktail with a bit of carbonation and bitterness than a straight up sour beer. Some oxidation is evident and may actually be the major cause of the decline of the beer.

The Blue Sunday Sour is not nearly as lively after 4 years as it was fresh. The fruitiness remains dominant, but the overall composition of the beer has somewhat fallen apart. Since it was one of my first sour beers and gave me a peek into the style, I would consider this a possible gateway sour beer, even more so with age on it. For sour fans, this one might not be one for aging, at least not extended periods of time.


WHAT IS CELLARED?

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 August 1, 2014 .