Russian River Beatification
No ratings yet — be the first to log it.
Tasting Notes
Beatification pours from 100% spontaneously fermented wort, meaning the aroma leads with sharp lactic tartness, green apple, and a dusty, barnyard funk from wild Brettanomyces strains. On the palate, the sourness is bright and assertive without tipping into harsh, accompanied by stone fruit, lemon pith, and hay. The body is lean and dry, with very little residual sweetness. The finish is long and tart, leaving a clean acidic impression that encourages another sip.
About the Brewery
Russian River Brewing Company is based in Santa Rosa, California, and has operated since 2004 under brewmaster Vinnie Cilurzo, who is widely credited with popularizing the double IPA format in the American craft scene. The brewery holds near-legendary status for two very different reasons: its aggressively hopped IPAs like Pliny the Elder and Pliny the Younger, and its Belgian-influenced sour and wild ale program, of which Beatification is among the most ambitious examples.
Food Pairings
The sharp lactic acidity here cuts through rich, fatty foods effectively: aged goat cheese works well because the funk in both beer and cheese reinforces each other rather than competing. Grilled oysters benefit from the beer's lean, briny tartness echoing the sea salt character of the shellfish. Charcuterie — cured meats like bresaola or prosciutto — pairs well because the sourness acts as a palate cleanser between bites. A simple butter-dressed frisée salad with lardons would also complement the acidity without overwhelming the beer's subtle complexity.
Style Guide
American Wild Ale is a broad, loosely defined category covering beers fermented with wild or mixed cultures — typically Brettanomyces yeast and lactic acid bacteria like Lactobacillus or Pediococcus — outside the controlled conditions of conventional brewing. The style takes inspiration from Belgian lambic and gueuze traditions but is not bound by their geographic or procedural rules, giving American brewers latitude to experiment with fermentation vessels, blending, and adjuncts. Flavor hallmarks include tartness, funk, and dry finishes, with ABVs generally ranging from 4–8%. What separates it from sour beers broadly is the emphasis on wild microflora character rather than simply induced acidity.