Vital Statistics
From the brewer
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Average Scores
Overall: 
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012518 release
Funky cherry flavor; mild sourness followed by a bit of caramel and salt on the lips. More yeast bitterness than I expected, probably since this is still relatively young. Anyway, this didn’t fare as well as previous tastings of more aged vintages.
082515 release
Coming at this after having gotten to like sours, this was excellent. The bottle was acquired at the brewery in December 2015 and aged until now. Medium-tart, with really nice, complex cherry flavor and a buttery-cereal finish. Dry and smooth. Yum!
102113 release
Didn't have the smoothness of the 2012 from earlier this year, but it was still very tasty.
2012 release
Almost shockingly tart, with a liqueur-y, buttery finish. It was not unlike a tart, sour cherry pie. I don't usually like sours, but -- yum!