The latest beer released from Public Coast Brewing in its Sour Series is Currant Vanilla Tart Ale, a specialty that was brewed for Oregon Craft Beer Month in February. It’s a “golden ale [that] features a delicate dance of tart berries and creamy vanilla to offer a well-balanced combination of earthy fruit with sweet warm tones.”

The description and the press release both mention “fresh currants” so I assumed that these were grown and picked at the Public Coast Farm; however, this wasn’t actually specified so that may not be the case. (There are other Farm-sourced beers, like those brewed with honey and the seasonal Blueberry Wheat.)

A bit of the marketing and profile from that release:

“We love how fresh currants taste like the love child of a cranberry and a sugar cube: bright, tart yet not too puckery,” said Will Leroux, Public Coast’s head brewmaster. “We decided to add a vanilla note to mellow out and balance the flavors, bringing hints of a freshly baked pie.”

The Currant Vanilla Tart Ale goes with anything the Pacific Northwest has to offer. From freshly picked berry tarts to braised meats and everything in between. This beer is a palate’s companion as it compliments every flavor at every bite.

The brewery’s marketing agency sent me a four-pack of the beer to review; it’s 6.5% ABV and available now.

Appearance: Hazy/opaque deep pink-violet color, with a pink head of foam.

Smell: Bright berry with sweet vanilla cream; it reminds me of a berry soda. Tart pop of fruit that reminds me of cranberry, perhaps raspberry, with a hint of earthiness.

Taste: Brightly tangy-fruity with a mildly sharp pucker, a nice earthy-jammy currant flavor and a hint of perfumey vanilla. There is a bit of pie-like quality to the fruitiness, with a bare hint of crushed aspirin (a quality I sometimes get from the lactic souring process). Fruit skin, a hint of wheat.

Mouthfeel: Medium-bodied and bright and tart, finishing with a tang.

Overall: It’s nicely done and meets my expectations.

I’ve since had more of this beer and the “pie” character, albeit evanescent, is there when you go in for a sip. It’s not a dessert by itself but would pair well with one.