“A complex, flavorful fruit forward beer that is artfully delicious.”
From Allagash’spage for the beer:
Pick Your Own begins as a sour red ale that’s aged in an oak foudre with Lactobacillus and Pediococcus for two years. After adding fresh, local raspberries, cherries, strawberries, and blueberries, we age it for an additional three months. The finished beer is a vibrant, ruby red with an aroma of ripe berries and vanilla. As you might expect, berries fill the flavor. Pick Your Own finishes dry with notes of bread crust and a lingering, tart juiciness.
Allagash has done more to push the Belgian art/science of brewing in America than just about any brewery that doesn’t rhyme with dome-nang. But seriously, from their White, Triple, and Saison, to their more “high-end” barrel-aged beers, Allagash is synonymous with quality and Belgian-inspired brewing, which brings me to Pick Your Own, one of their many wood-aged, funky beers I’ve been intending to try for a while.
The first, most noticeable element of the beer is the color. It is a red bordering on purple, or a blue with hints of red, or a deep red edging over into purple. No matter what you call the color, a beer this color is pretty damned intriguing to me. The second, and more overpowering element is the aroma. This beer has a funky aroma to it. As I’ve come to appreciate sour beers over the past couple of years, this aroma, with hints of berry underlying the funk, is very, very appealing. (An anecdotal point – I did *not* like Victory’s Sour Monkey when I first had it a few years ago. I revisited it last year and enjoyed it quite a bit.)
Back to Pick Your Own…
The nose leads the taste and I get some funkiness initially that is immediately overtaken by the abundant berry flavors from blueberries, cherries, raspberries, and strawberries. For me, the raspberry and blueberry stand out initially with a wallop of sweet tartness – just a lovely blend of those fruits. I don’t get much strawberry in the fruit flavors, but I’m guessing the strawberry brings it all together since the natural sweetness of the strawberry probably balances out the tartness of both the blueberries and raspberries. I get maybe a hint of cherries on the finish because there’s a welcome smoothing/rounding of the beer on the backend that is absolutely divine.
I don’t know if I get much “bread-crust” on the finish (per the description above), but it is a fantastic smoothness that might be the vanilla hinted at in the description. While the complex beer has such a movement of flavors – all delicious – there’s something about that finish I found my palate chasing each time I drank from my glass. A finish I enjoyed, but was gone too quickly. Stouts are typically thought to taste better as they warm, but the last few sips of this beer were sitting in my glass for a while and were closer to room temperature and the complex flavors came more alive at that point.
Pick Your Own is a delightful beer – one of the most complex beers I’ve had in a while. Readers of this blog know I love a straight-forward pilsner and how deceptively complex a great pilsner can be. There’s nothing deceptive about a beer like Pick Your Own – it is aged for two years in a foudre (barrel), it has multiple potent fruits added, it has beneficial/good bacteria working magic for two years in that foudre before those fruits are added. And you know what? You can taste all of those elements in a progression as it seeps into your palate. In short, it is a wonderful beer to experience.
I know sour beers can be an acquired taste or even a turn-off to some. Hell, I’m living proof. But this is a beer that proves just how complex a consumable liquid classified as beer can be, how so many flavors can amalgamate into a singular goblet of deliciousness. Pick Your Own is a wonderful beer to enjoy as the night winds down, a fantastic summer desert beer. Flat out, it is a sublime and wonderful beer.
Recommended, link to Untappd 4.50-bottle cap rating.
An American Wild Ale, is something like an Americanized version of the Belgian Lambic. According to Beer Advocate: Sometimes Belgian influenced, American Wild Ales are beers that are introduced to “wild” yeast or bacteria, such as Brettanomyces (Brettanomyces Bruxellensis, Brettanomyces Lambicus or Brettanomyces Anomolus), Pediococcus, or Lactobacillus. This introduction may occur from oak barrels that have been previously inoculated, pitching into the beer, or gained from various “sour mash” techniques. Regardless of the method, these yeast and/or bacteria leave a mark that should be noticeable to strong, and often contribute a sour and/or funky, wild note. Mixed-fermentation examples will display a range of aromatics, rather than a single dominant character.