Field House – Raspberry & Red Currant Sour


Field House – Raspberry & Red Currant Sour Review

This past winter, award-winning brewery Field House released a threesome of foeder-aged fruit sours. Beer Me BC was fortunate enough to review a sample of its Raspberry & Redcurrant Foeder Sour, seen here.

This sour poured a deep ruby red with good carbonation and decent head/retention. It was somewhat cloudy.

On the nose, there were hints of cinnamon amongst the fruit. On the palate, this beer was bursting with juicy, fruity tartness, and a mild astringency. The souring seemed somewhat lactic. Flavours included stone fruit, i.e. apricot or peach.

The other two sours released were Plum Foeder Sour and Rhubarb Foeder Sour. Field House’s notes mentioned that all began as one golden sour, then were “aged in our white oak foeders with five different strains of brett [souring bacteria] for 9 months before being split three ways onto fruit and aged for another 3 months.”

Unsurprisingly given the stellar reputation of this Abbotsford brewery, their foeder sours are highly recommended. If you get a chance to try one, don’t pass it up.


  • (4.5)
  • (4.1)
  • (4.3)
  • (4)
  • (4)
    Overall Enjoyment

About This Beverage

  • Colour: Deep Ruby
  • Head Size & Retention: Normal head + retention
  • Carbonation: Well Carbonated
  • Clarity: Cloudy
  • Balance: Balanced Malt/Hop
  • Drinkability: Easy Drinking
  • Enjoyment: I would recommend this beer to a friend
  • Other Flavours/Aroma: Stone Fruit: Apricot, Peach etc, Lactic (acidic like sour milk or yogurt), Sour
  • Palate: Juicy, Tart, Mildly astringent


One of a threesome of foeder-aged Field House fruit sours.


Beautiful appearance.
Bursting with juicy, fruity tartness on the palate.


Not everyone likes sour beers.

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