Name: Sour Daddy
Brewer: Palm Tree Abbey (Philippines)
Style: Mixed-Fermentation Sour Beer (Base Style: American Pale Ale)
Review Year: 2020
Sour Daddy is a “kettle-sour” made by the Manila-based brewing trio, Palm Tree Abbey. This sour ale is one of the first bottled beers released commercially with labels by the brewery sometime late 2020 and was simultaneously reviewed during the release day.
This beer is being evaluated as a Mixed-Fermentation Sour Beer (26B) with the American Pale Ale (18B) as the base style in the context of the 2015 Beer Style Guidelines of the Beer Judge Certification Program (BJCP). The most current version of the guidelines can be found on the BJCP website.
Hazy straw; foamy white head. Delightful fruity aromas on the nose: cherry, passion fruit, and strawberry. Medium-bodied with moderately-high carbonation and an oily mouthfeel. The flavor was composed mainly of citrus-fruity tartness akin to pomelo, partly-ripe mango, lychee, and guava; sourness perceived as moderate and not harsh. Notable caramel/ toffee character reminiscent of White Rabbit candy was noted; notably bready backbone. Finished with the familiar tartness and the bready notes; slightly sticky.
Sour Daddy is a tasty sour beer with vibrant fruity characters. The base style of a mixed-fermentation sour beer is noted to be less relevant due to the various yeast and bacteria (e.g., lactobacillus) that tend to dominate the profile. The sourness of this beer was far from being offensive and complemented the citrus-fruity characteristics. Likewise, the toffee/ caramel character seemed to have aided in tempering the acidity and was a very memorable aspect of this beer. We think less of breadiness could improve further this beer.
Palm Tree Abbey “Schuylkill Sour”
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