Seductive oak barrel-aged wining and wild barnyard-desiccated yeast create vinous green grape-soured apple cider pucker underscored by leathery lactic acidity. Lemon-seeded oaken cherry, raspberry vinaigrette, pomegranate, Chardonnay, yellow mustard and woodruff syrup illusions heighten wood-dried white wine sourness.
Easygoing oaken wine-barreled lambic (vintage 2013) brings stylish ultra-dry citrus souring to olfactory farmhouse dessication. Musty barnyard acridity dries out sharp cider souring, pickled balsamic vinegaring, vinous green grape wining and syrupy woodruff notion. In the midst, tart lemon pucker picks up polite lemongrass and peppercorn accents.
On tap at Poor Henry’s, vinous sour ale offers musty green grape tannins to lemon-peeled limestone acridity, dry champagne fizz and earthen barnyard parch. Raspy raspberry vinaigrette tartness and oaken cherry pucker spiritedly follow along the acidic grape-soured path.
Pour slowly extremely carbolic Band-Aid-wafted gueuze (with wild yeast funk) to avoid bubbly champagne overflow. Sour ale freaks will delight over musty oaken cherry bluster, vinous grape acidity, and green apple tartness. Peppery hop-fizzed lemon-dried bittering underscores vinegary brettanomyces grouting, chalky brimstone acridity, and nestled apple cider sharpness.
Spontaneously fermented nostril-flaring rust-hued lambic with zesty orange rind tartness, musty ultra-dry lemon-lime pucker, and harsh green apple pucker scouring bark-like astringency. Receding white grape sourness, champagne fizz, and cork-like dryness form deflectively acidic brettanomyces finish. An unappealing sour ale curiosity experimental tastes will dismiss as vinegar. Serve as white wine alternate to complement clams, oysters, or mussels.
Unfiltered original gueuze (replaced by Cuvee Rene) tastes a bit like vermouth and smells a lot like tart cider. Very strong, slightly peculiar, and somewhat acidic, scaring off those unaccustomed to ester-y grape-skinned bone-dry fruit ales. Tangy citric finish fits outside the realm of most wheat-hopped brews.
Spontaneously fermented orange-hazed lambic stays sweeter, tangier, and flatter than more vinous gueuze types, bringing unexpected passion fruit, mango, quince, and peach ripeness to the fold, yet retaining expected leathery dryness by ester-y white grape finish. Green apple souring tucked beneath sparkling wine fizz and acidic cider tartness.
Fresh squeezed orange-marmalade nose perfect for farmhouse brewed lambic-styled gueuze. Interestingly detailed sinewy yeast viscosity clouds hazy sunset hue while acrid grass-hay-oak leathering kept to minimum (unlike some Belgians). Juicy apricot-grapefruit-tangerine tang turns dry as orange-peeled lemon rind tartness juxtaposes sweet ginger ale remnant of fine 8% alocohol digestif. Adept crossover abating stylistic acidity.
Oak barrel-aged Chardonnay-wafted dry-bodied ale receives sour white grape inertia boosting fluctuant lemon tartness above leathery raw-honeyed bitterness streamlining earthy hop undercurrent. Watery consistency takes away some acetous nature.
Packed in green 26-ounce wine bottle with difficult cork set up, tangy apricot wine-like parfait features highly carbolic orange peel waft, tender barleymalt sweetness, and sinewy yeast buttering. Sour apple-cranberry tartness clasps dry wheat backbone.
Stylistically on the mark as brettanomyces-stricken cork-bottled Belgian sour ale. Utilizing wine-soured double fermentation, skanky dry fruited waft heightens vinous white peach, yellow grape, and green apple tartness above musty barnyard funk. Grassy-hopped horseblanket dryness saddles mineral-watered crispness. Tart green-yellow grape pucker may overwhelm its essence. Too soft to compete big time.
Eye squinting brettanomyces tartness of oak aged lambic stays stingily sour to astringent cork-like finish. Vinous green grape dryness enhances faded lemon meringue pie and green apple illusions. Recommended solely to open-minded sour ale experimentalists. Serve with fish or lean cuisine.