What Our Panel Thought
Aroma: “Black pepper spiciness, funky barnyard, lactic tartness, and clean hay. Oak up front with a touch of vanilla mixed with a moderate sourness. Very interesting berry-spice-aroma/acetic sourness. Floral and cloves.”
Flavor: “Very fruity cherry and vanilla with seriously tart lactic flavor. Blueberry and plum and a rocking bread toast build complexity. Lactic and acetic are well-balanced. High tartness up front with a bittering cherry or lime note that creates a puckering. The linger has a bright fruity sourness that is long lasting.”
Overall: “Very fruity but not overly sweet. Acidity is fairly high but balanced by the wood/oak character. The high sourness has a citrus-like character similar to lime. There is a big _je ne sais quoi _throughout that keeps you coming back trying to crack the code. Great example of the powerful side of sours. I could sip on this beer for a long time. ”
What the Brewers Say
“Flanders-style red ale that was fermented in Missouri oak Chambourcin barrels and then aged on Michigan-grown blueberries.”
