Muted apricot stead overwhelmed by salty lemon lime acidity and sour green grape esters provided by vinous brettanomyces yeast. Mild Band-aid astringency lurks beneath lactic barnyard rusticity as wispy floral, strawberry and rhubarb nuances waver.
Tartly salted stone fruiting fades into lemon rotted compost and cat-pissed sage herbage, retaining only slight vinous sourness. Bone-dry Philly sour yeast punctuates easygoing lightweight.
In the bottle, tart peach adjunct tucked into vinous white-wined green grape tannins and honey mead-like sweetness for oak-aged 2nd anniversary celebrator. In the backdrop, Chardonnay, Sauvignon Blanc and Pinot Grigios illusions absorbed by mild whiskey malt tinge and given slight peppercorn pungency.
On tap at Seven Lakes Station, ‘simple’ mixed fermentation sour ale with mildly acidic brettanomyces yeast lets tart lemon souring and vinegary green grape esters merge atop acidulated white wheat base for easygoing white wine alternative.
On tap at Taphouse 15, highly vinous lactose-free fruited sour ale blends sweetly sour mango pucker with bitter orange and tart passionfruit above leathery acidulated malting. Only true sour heads will delight.
Exotic pinkish amber sour ale utilizes tart dragonfruit adjunct as lemon limed zesting and moderate vinous acidity allow briny passionfruit, kiwi and guava tropicalia to enter the hard-candied center.
Slightly tart fruit-forward sour ale risks finishing stingingly acidic instead of citric sharp. Puckered lemony passionfruit tartness gains spritzy lime zesting, mild guava tang and dry white wine vinegaring. Sourer than tart.
Briskly adjunctive pureed boysenberry, raspberry and cherry tartness stays firm as blueberry pomegranate waxing, lemony lollipop licks and cranberry souring add to moderately acidic berry mix in casual milk-sugared vanilla setting.
On tap at Seven Lakes Station, tartly sour bone-dry wild ale utilizes indigenous bacterial yeast to add musty cellared fungi to its acidic lactobacillus volatility. Lime-salted lemon bittering, white wine vinegaring and horse-blanketed barnyard acridity reach acidulated pilsner-wheat malt base.
Tart marionberry tannins grace French oak foudre wild ale (aged in pinot noir/whiskey barrels) as black currant-soured lemon rind bittering picks up moderate brettanomyces acidity. Mild blackberry, plum and gooseberry illusions waver amongst charcoal-singed black grape musk.
On tap at Seven Lakes Station, “rustic” sour ale plies tartly acidic lemon juicing to brettanomyces-funked barnyard acridity, earthen truffle spot and unexpected peat-smoked beechwood frill. For dryer sour ale advocates.
On tap at Taphouse 15, ‘sweet and sour candied’ limey watermelon tartness expands atop fluffy marshmallow-sweetened wheated oats base. At the finish lemon-peeled lime souring puckers thru lactic acidity of Sweety-Tart candied Gummy Bear knockoff.
