On tap at River Of Beer, engrossing fruit-tart Tiki cocktail plies salty vodka-licked tropicalia and light white rum influence to powder-candied cherry, lemon and tangerine pucker as well as passionfruit-pureed pineapple, guava and strawberry auxiliary scoured by bittersweet orange juice concentrate for amply fruited sour ale.
Tag Archives: sour ale
CONNECTICUT VALLEY PINEAPPLE SOUR
On tap at Kitchen & Beer Bar, juicily eye-squinting pineapple tartness picks up salty lemon-limed souring and cucumber watered cleansing as sharp orange-concentrated grapefruit, tangelo and passionfruit illusions deepen pineapple tenacity.
SPRINGDALE MARG PARTY
On tap at Seven Lakes Station, classic cocktail-inspired Margarita knockoff only gets it half right. Tart lime-juiced orange zesting works, but smoked sea salting strangely scoffs citric souring.
SPRINGDALE NOT STIRRED PALOMA
On tap at Capital Craft – East Hanover, extremely tart cocktail-inspired elixir strictly for broad-minded sourheads. Tequila-aged wild ale blends red and golden sours with grapefruit zest, leaving acidic orange-dried lemon oiling and vinous cider spot upon leathery barnyard acridity. Bitterly soured grapefruit zesting puckers tongue as mild blue agave nectar fades.
BONESAW PURPLE HEARTS POMEGRANATE BRULEE SOUR ALE
On tap at Hoover’s Tavern, super-tart “fruited brulee” honoring Wounded Warriors conditioned on vanilla beans and pomegranate puree gains limey cranberry and Granny Smith apple bite in lactic-soured, milk-sugared, oated wheat setting. Salted pomegranate tannins softly surface to contrast sweeter pomegranate creme brulee elegance.
RADIANT ECLIPSE BROKEN SYMMETRY SOUR ALE WITH BLACKBERRY & BLOOD ORANGE PUREE
On tap at Seven Lakes Station, tart blood orange-pureed blackberry adjunct reinforces fruited candy souring of pinkish blush sour ale. Salted grapefruit, kiwi and mango tropicalia plays possum.
KCBC MARBLE OF DOOM IV SOUR
On tap at Kitchen & Beer Bar, tart purple-hazed offshoot lets muskily sour boysenberry, black raspberry and plum pureeing linger manneredly alongside sweet grape jamming contrasting oaken cherry salting. Awesomely designed.
HERMIT THRUSH BRATTLEBEER SOUR
On tap at Seven Lakes Station, vinous mixed-culture golden sour ale spontaneously foudre-aged with sharp cider gains musky oaken white wine leathering. Puckering green grape esters and tart crabapple frolic heighten bitterly acidic nature.
PRAIRIE VAPE TRICKS
On tap at Seven Lakes Station, hard-candied cherry tartness picks up vinous green grape esters and musty oaken vanilla tannins as well as hibiscus, rhubarb and cranberry illusions above leathery earthen bottom of fruited kettle sour.
SPRINGDALE LAVENADE
On tap at Seven Lakes Station, lavender tea-like earthiness greets Meyer lemon tang and limey bittering for sourly ‘tart ale.’ Lemon-juiced lavender adjunct picks up latent vinous white wining.
LONE EAGLE BOYSENBERRY GUSHER
On tap at Hoover’s Tavern, boysenberry-forward, salmon coral-hazed, kettle acidified ‘gusher’ retains tart berry essence. Limey boysenberry salting admits ancillary blackberry, raspberry cranberry and huckleberry illusions to flourish alongside wispy ruby red grapefruit zesting and mildly floral rosé misting.
BOLERO SNORT BLOOM MOOAU
Thick rust bronze glowed fruited sour ale rampages forward with tart limey strawberry, guava and passionfruit adjuncts outdoing banana taffy sweetness and concentrated orange juicing over milk-sugared vanilla creaming. Another exceptional, richly textured, tartly soured Smoothie by Bolero.