The Bruery has a killer line-up of sour ales, but this classic really takes the cake. Aged in red-wine oak barrels for 18 months, this is the brewery's take on a Flanders red. The nose leads with an upfront, overall sour aroma, complemented by scents of tart cherry, red grape and green apple. Spicy, earthy accents of fresh tobacco, leather and cocoa nib dance in the background, weaving in and out of perception. The medium-weight mouthfeel is dry and sour, with a lemony-citrus flavor and vinegar-like acidity lifting the core caramel malt and woody spice flavors. The finish is long and satisfying, with oaky tones and subtle tannins that linger.