On tap at Hoover’s Tavern, fizzy purplish amber-cleared Berliner Weiss (with bubbly pink champagne head) lets tart raspberry rasp receive sour lemon spritz and delicate floral daubs to its earthen-dried salty bottom. Mildly acidic raspberry adjunct picks up subtle oaken cherry, cranberry and pomegranate illusions.
On tap at Ambulance, blush pinkish amber Berliner Weiss knocks off black cherry soda with salted lemon seltzer spritz. Refreshingly tart black cherry permanence gains mild lactic acidity and floral-nipped raspberry snip for easygoing soft drink posing as a viable kettle soured ale.
Blueberry Smoothie knockoff works milk-sugared vanilla extract and salty lemon-limed bitterness into tart blueberry pucker for creamily salted yogurt-like setting. Soda-like blueberry sweetness contrasts highly acidic nature as sour navel orange juicing and wispy cranberry snips ripen ‘berry’ goodness.
Thin pinkish amber Berliner Weiss with stilted raspberry tartness and zippy whiskey-barreled Ethiopian coffee adjunct lacks efficient flavor profile. Salted raspberry whimper dissipates as lemon-wedged coffee roast diminishes for aridly fizzed seltzer-like spurt. Oaken cherry, green grape esters, strawberry rhubarb and rosé wine nuances aimlessly flutter.
Flattish lemon spritz glides into woodruff-syruped blueberry souring with mildly acidic lactobacillus souring. Fizzy blueberry seltzer finish falters taste-wise.
Lemon-limed strawberry souring gains vinous white grape acidity and salty coriander expectancy in lactic vanilla yogurt slipstream. Rhubarb-pied strawberry tartness then contrasted forthrightly by honeyed wheat Graham Cracker sugaring for curious sweet ‘n sour eccentricity.
On tap at Seven Lakes Station, unique one-off sour ale collaboration with Georgia’s Creature Comforts. Easygoing kettle-soured Berliner Weisse integrates mild lactic yogurt milking with pink guava-pureed tangerine zest. In the recess, salty lemon-juiced whiskey sour nip and distant banana-peach-pear conflux flail.
Effervescent purply pink-hued Berliner Weiss hybrid loads kettle-soured lactose and tart pineapple, mango and blackberry adjuncts to stylish salty coriander base. Sour candied fruiting gains mild champagne wining as well as oaken cherry pucker at tart pastry finish.
On tap at Seven Lakes Station, tart ruby red marooned Berliner Weisse places zesty lemon-peeled orange zest next to mildly acidic raspberry tannins and lactic sour-milked yogurt pungency. Smoothly sharp blackberry souring continues to the puckering lemon bruised finish, gaining wispy raspberry, boysenberry and kumquat illusions.
Tart raspberry puree syruping stays subtle against limey bittering that pervades slightly vinous brut champagne spritz and lemon-candied cranberry respite. Minor vinous acidity dots salty coriander base of thin sour pleasantry.
Salty lime pucker lingers gently on the tongue with mild acidity as tart cherry licks serenade pinkish amber-hued dry body. At the finish, sharp lime-dried cherry souring gains brisk blush champagne spritz, mild rosé wining and tannic green grape smidge.
On tap at Seven Lakes Station, tartly blueberry-pureed souring stays subtle alongside salty lemon spritz and vinous green grape esters for lactic Berliner Weiss. Desiccated straw-dried wheat base lays barren while sour blueberry adjunct sweetens ever so slightly.