What Our Panel Thought
Aroma: “Tart, lemony citrus, light Brettanomyces character, and the citrus seems to bridge the fermentation and a citrus-hops aroma. Delicate sweet-malt undertones with some very light background vanilla from the barrel.”
Flavor: “Peach, nectarine, lychee, apricot, and fairly sour and tart, but not much funk. Neutral aromas of oak and tannin with a bready, malty mouth-coating finish. There are hints of lemon oil, lightly floral, and a dry, crisp finish where the sour builds with each sip.”
Overall: “Very tart, light, engaging. Fruity esters complement assertive lactic, lightening the overall impression. Wonderful peach/apricot flavors that may be accentuating the perceived sourness/acidity. Fun and bracing golden sour.”
What the Brewers Say
“Dry hopped golden sour ale fermented and aged in oak barrels.”
