Approachably smooth golden-coppered ‘mild sour ale’ will please lighter thirsts looking to crossover. Musky horseblanketed barnyard leathering and brettanomyces funk from a wild yeast strain dig into floral-dried citric frontage. Loud champagne-like carbolic fizz enjoins lemon-juiced mango, pineapple and melon illusions as well as vinous green grape, tart Granny Smith apple and oaken cherry undertones. Pickled ginger souring and mustard dill saucing add depth. Honeyed herbal whim brings tertiary lemongrass, parsley, sage and honeysuckle notions to the rye malted backend. Like a zesty lemon spritz, only much busier and complex.