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I've always been fond of sour beers, you know, beers typically aged in old whiskey barrels that after a time take on a sour kind of flavor.
Seems I'm not alone as barrel-aged/sour beers were one of the more popular brews entered in competition at the 2009 Great American Beer Fest.
Well, there is a fine example right here in Fairbanks, though it gets here from England: Samuel Smith's Yorkshire Stingo. The label reveals this beer is aged in oak casks for over one year. It isn't clear what the barrels were previously used for, and that can increase or decrease sourness, but I'm guessing wine as the sour is subtle, but certainly there.
The aroma is faint on the hops, but more like a pack of halloween sweetarts. The intial flavor of this slightly cloudy, medium dark colored ale follows that sweetart as it dissolves on the tongue, but becomes punchy by the back of the throat. At 8 percent ABV, there's something of a kick too.
For those wanting to try sour beers, but are afraid of wasting good money on something that may overwhelm the palate, the Stingo, though $17.99 a bottle, might be a good place to start. The mellowness will aid in the appreciation and acceptance of this unique offering.
Oh, and the flavors mellow and "smooth out" as the beer warms, so take it out of the fridge about 30 minutes before opening.
It's an acquired taste, as my dad used to say about the scotch he drank and I gagged on (though this is far from that hot), but one that will surely grow on you.