Crooked Stave Mama Bear’s Sour Cherry Pie 750ML

Crooked Stave Mama Bear’s Sour Cherry Pie 750ML is a 7% ABV Burgundy-style sour ale aged in oak barrels with Colorado Montmorency cherries in a 750ml bottle. It earned a 95 score on BeerAdvocate across 271 ratings and a 94 from Craft Beer & Brewing Magazine’s blind taste test by BJCP-certified judges — placing it among the most critically acclaimed American sour ales available.Quick Facts: ABV: 7%  |  Origin: Denver, Colorado, USA  |  Style: Burgundy Sour Ale  |  Brewery: Crooked Stave Artisan Beer ProjectProduction & HeritageCrooked Stave Artisan Beer Project was founded in Denver, Colorado, by Chad Yakobson, whose Master’s thesis — known as “The Brettanomyces Project” — became one of the most cited pieces of academic research on wild yeast fermentation in modern brewing. That scientific foundation underpins every sour ale the brewery produces, and Mama Bear’s Sour Cherry Pie is a flagship example. The base beer is a Burgundy-style sour ale, inspired by the Flanders red tradition, aged in oak barrels with Colorado-grown Montmorency cherries — a tart cherry varietal prized for its sharp acidity and concentrated fruit character. The result is a medium-to-full-bodied beer with low but adequate carbonation and a complex interplay between wild fermentation funk and bright cherry tartness.Tasting NotesAroma: Tart cherry dominates the nose immediately, layered with leather, barnyard funk, and a subtle oak warmth. A secondary wave of lemon zest and green apple sharpness emerges as the beer warms in the glass.Taste: Sour cherry arrives first on the palate with assertive acidity, giving way to a mid-palate of sweet malt, toasty oak, and a faint smoky roast character. The body is oily and surprisingly full for the style, with vinous depth that recalls the Flanders red ales that inspired it. Lemon zest brightness and green apple tartness cut through the malt sweetness, keeping the balance tilted toward acidity without becoming abrasive.Finish: The finish is long and layered, with lingering tart cherry, gentle oak tannins, and a whisper of lingering sweetness. A dry, lightly funky aftertaste invites the next sip.How to Drink Mama Bear’s Sour Cherry PieServe at 50–55°F in a tulip glass or wine goblet to concentrate the complex aromatics. This beer is best enjoyed on its own, treated more like a fine wine than a casual pour. For cocktail-adjacent applications, it works in a Berliner Shandy — blended with lemonade for a refreshing summer drink that amplifies the citrus notes. A Sour Beer Spritz using sparkling water and a thin orange wheel extends the acidity into a lighter format. It also pairs naturally in a Cherry Sour Float poured over vanilla ice cream, where the tartness contrasts rich dairy sweetness.Best For
Gifting a craft beer enthusiast who appreciates wild-fermented sour ales
Pairing alongside a cheese course at a dinner party
Cellaring for one to three years to develop additional complexity
Introducing wine drinkers to the world of barrel-aged sour beer
Frequently Asked QuestionsWhat does Mama Bear’s Sour Cherry Pie taste like? It delivers assertive tart cherry acidity up front, followed by sweet malt, oak, and a complex Brettanomyces funk that gives it leather and barnyard character. Lemon zest and green apple brightness round out a full-bodied, vinous sour ale.How does Mama Bear’s Sour Cherry Pie compare to Duchesse de Bourgogne? Both draw from the Flanders red tradition, but Mama Bear’s leans harder into American-grown Montmorency cherry tartness and Brettanomyces-driven funk from Crooked Stave’s proprietary wild yeast strains. Duchesse de Bourgogne tends toward a more caramel-sweet, balanced profile, while Mama Bear’s is bolder in acidity and fruit-forward intensity.Is Mama Bear’s Sour Cherry Pie good for sipping neat? Absolutely — this is a sipping beer designed to be savored slowly from a tulip or wine glass at cellar temperature. Its complexity and full body reward patient, attentive drinking.Where is Mama Bear’s Sour Cherry Pie made? It is brewed by Crooked Stave Artisan Beer Project in Denver, Colorado. The brewery was founded by Chad Yakobson, whose academic research on Brettanomyces wild yeast strains became foundational to their entire production philosophy.What foods pair well with Mama Bear’s Sour Cherry Pie? Aged Gouda or Gruyère, where the nutty richness complements the beer’s acidity. Duck confit, as the tart cherry mirrors classic cherry-duck pairings. Dark chocolate with at least 70% cacao for a bittersweet contrast. Charcuterie featuring cured salami or prosciutto, which stands up to the funky, tannic profile. Fruit tarts or berry desserts that echo the cherry without overwhelming the palate.What sizes does Mama Bear’s Sour Cherry Pie come in? The standard release is available in 750ml bottles, a format consistent with the brewery’s barrel-aged and sour ale lineup.Is Mama Bear’s Sour Cherry Pie worth the price? Mama Bear’s Sour Cherry Pie positions as a premium craft sour ale, and its oak barrel aging, real Montmorency cherry additions, and wild yeast fermentation justify its price tier. With a 95 on BeerAdvocate and a 94 from Craft Beer & Brewing Magazine, it consistently ranks among the top American sour ales and delivers complexity that rivals many bottles at higher price points.Why Mama Bear’s Sour Cherry Pie?Few American sour ales carry the scientific pedigree that defines Crooked Stave’s approach. Chad Yakobson’s Brettanomyces research isn’t just a backstory — it directly informs the proprietary wild yeast strains that give Mama Bear’s its distinctive leather-and-funk complexity. The use of Colorado Montmorency cherries aged in oak barrels creates a tart, vinous depth that stands apart from fruit sours relying on puree additions or artificial flavoring. A 95 on BeerAdvocate and a 94 from a BJCP blind taste test confirm that this is not a novelty fruit beer — it is a serious barrel-aged sour that earns its place among the best in the American wild ale category.