Spontaneously blended sour ale brings mild brettanomyces yeast funk to tart Montmorency cherry tannins, picking up slightly vinous green grape esters, delicate green apple riffs, sparkling champagne spritz and acidic lemon licks above leathery horse-blanketed mustiness. Residual cherry sweetness gains wispy cinnamon cider snicker contrasting sourly citric-quince stint.
On tap at Taphouse 15, limited edition pinkish mauve-hued plum cherry variant retains lactic sour acidity and earthen desiccation as salted fruiting gains wispy white wining. Tart plum-soured red cherry tannins gain mild passionfruit, pink grapefruit, white peach and guava notions.
On tap at Taphouse 15, enticingly gunked-up sour ale retains vibrant cherry-berry pureed smoothie creaming. Rampaging sweet ‘n sour hard-candied cherry intensity pleasantly outdoes tangy blackberry, rummy coconut and tart rhubarb illusions. Better than cherry rhubarb pie.
On tap at Taphouse 15, kettle-soured ‘cinnamon-crushed cherry pie’ may lack advertised sweet spicing but its oaken cherry salting, candied cherry tartness and cherry rhubarb twang provide lightly embittered snazziness countering just a pinch of grenadine sweetness.
Pleasingly mellow gooey maroon sour ale retains lactose-salted stone fruiting. Sweet cherry overtones and tart mango-peach adjunct receive oaken vanilla-dried white wining as limey cranberry, gooseberry and guava souring beckons above pallid white wheat bed.
From Area Two Experimental Series, tart Morello cherries gain sharply vinous white wine pucker, salted raspberry vinaigrette acidity and leathery barnyard astringency for mildly ammoniated pinkish amber-cleared sour ale. In the distance, cinnamon-burned red apple, pomegranate and cranberry illusions waver.