On tap at Poor Henry’s, offbeat brettanomyces-enhanced sour ale lets lemon-limed raw coconut and unripe fig adjuncts build limestone wall against pilsner-like rye and oats breading. Fermented with foraged wild yeast, lightly acidic citric souring overwhelms fig-coconut conflux.
On tap at Poor Henry’s, compromised blueberry tartness receives oaken cherry tannins, vinous green grape acidity and pithy lemon spritz above straw-like barnyard acridity.
On tap at Poor Henry’s, wild saison yeast brings moderate brettanomyces fungi to vinous lemon-soured green grape tartness as spicily white-wined Hallertau hops combine with herbal Saaz hops, leaving oaken cherry tannins upon the ultra-dry barnyard leathering.