Weyerbacher Riserva 2010
I wasn’t actually going to write anything on this beer cause I’m swamped with work, but this beer has provoked me to do a quick write up. What got me to try this beer was the warning label on the side of the bottle. Every year for at least the last couple, Weyerbacher has been putting out a Riserva beer. I’d never had it and frankly I never was impressed with the label so I just kinda glazed by it in the past. I know wrong reason to skip over a beer, but I’m a visual person, it is what it is.
The first this that strikes me besides the boring almost christmas’ish label, was the gold sticker on the side of the bottle. It’s almost a warning label of sorts; read it. It basically describes this beer that was fermented with wild yeasts, can some times go crazy. I guess they did it to warn their customer who probably would not expect this type of beer, because the sticker said this beer was “very sour” and “tarter then ever”, going so far as using vinegar as a discriptor. I’m sold! May sound like a turn-off to some, but I was all over that.
True to it’s description it is intensely tart/sour with a huge Raspberry profile. It is really that simple. I barely pick up any oak or other flavors. It is Tart and Raspberry, if you like that this beer is for you!
I really enjoyed this one too, Peter. I had it at a sampling earlier in the Fall before they released the bottles to the public and was sold. I grabbed myself a bottle I’ve been sitting on.
Since I’ve already tasted it, I’m debating whether or not to cellar this for another year or drink it. Hmm…
Cheers
That’s funny – never heard of acidity inhibiting carbonation. I mean, if its forced carbonated or bottle conditioned, I just don’t see how lower pH levels reduces CO2 solubility. Pretty funny label – I probably would have passed it by too.
The beer is bottle conditioned. Yeast will only “work” in alcohol% and pH ranges (amongst other conditions). This particular vintage became very acidic in the barrels and in turn, the yeast added to create carbonation in the bottles, just didn’t work as much as it has in the past. Has nothing to do with the solubility of the CO2. Either way, this is a very interesting (and in my opinion, very good) beer this year. I am putting a few in the cellar though, I do believe that the acid will mellow a bit with time.
Shane, if you’ve already had it, sit on it for a bit, let the raspberry and acidity mellow out a bit. BTW, Lucky bastard, nice sample!
Jason, your the scientist. I don’t know much about acidity, carbonation and ph. But, it appears Adam does.
Adam, Thanks for the info, you seem to have a lot of knowledge about this beer. Appreciate the info.
Cheers!