What Our Editors Thought
“Contemporary hop notes in the aroma with bits of lime, lemongrass, and papaya open up in full-on tropical splendor in the flavor. Tightly edited but present acidity plays against an unsweet but still candy-like fruit edge with just a touch of fermentation funk and very light cellar must. Thoroughly modern in flavor yet deeply rooted in classical technique. A thoughtful expression of wild-ale process with a nod to the future.”
What Our Panel Thought
“Notable chalky mineral on the nose with lemon zest and some herbaceous notes that are more floral in the mouth. Notable white grape. Mineral-like water character lends an edge to the funk that pushes the flavor depths in the acidity to persimmon and Asian pear. Complex depth of tart funky acidity and a lovely depth of malt flavor that ranges between cracked wheat and pie crust. Sour with an astringent oak-like finish.”
What the Brewers Say
“Oak-fermented wild ale. Pleasantly tart and crisp, with notes of barnyard.”
