Sour Beer #2

Aroma: “Lactic with some nice Brett goat/barnyard aroma. Smells perfect—beery, acidic, a bit of honey and brown sugar. Lemon zest and black pepper.”

Flavor: “Fruity with pear and tropical fruit notes, plus a bit of cherry, lemon peel, and low oak. Nice lactic sour flavor accented with earthy barnyard followed by a quick twang of acetic sourness. Moderate sour up front that lasts into the linger. Pleasant in its light malt touch. Finish is dry, crisp, with a bit of green apple—almost champagne-like. Body is light. Slight alcohol warmth.”

Overall: “Like an interpretive dance version of a Flanders—it’s not red or brown, but a new-classic American sour in that tradition that’s light, drinkable, and delicious. The balance of acids, as- tringency, carbonation, and honey-malt sweetness produces simple goodness. The flavor is quite interesting—not very sweet, not overly acidic.”

“Fermented with Brettanomyces and two lactic strains, then aged in our oak foeders for three years, this award-winning sour ale has a complex yet clean sour character that combines with oak and earthy flavor notes.”