I have had this beer a number of times both from bottles and on draft. I’ve never fully enjoyed it until the other night when I had it at about 72 degrees. The beer has a whole family of characteristics that I hadn’t noticed before. The malt really balances out the sours and the wood characteristics flesh out the body. I have a new-found appreciation for this classic brew and plan on trying more sours now that I know how I best enjoy them.
Mostly in and around western and upstate NY. Forays into New England and down the eastern seaboard.