On tap at Julian’s, mild (despite wild tag) sour ale collaboration (with nearby Colorado brewery, Avery) brings subtle brettanomyces acidity and light horse-blanketed barnyard leathering to herbal-tinged tropical fruiting. Honey-dipped grapefruit, orange, mango, tangerine, peach, pineapple and mango illusions drift in and out of musty palate. Sessionable sour ale suffices.
Sessionable beige-yellowed sour ale provides brisk lime peel and black lime adjuncts to coriander-spiced sea salt brininess for interesting Kolsch-Gose-Berliner Weiss blend. Sweet-tart mandarin orange-like effervescence glides across fresh lime parch. Not as dryly mouth-puckering as bigger, bitterer sour ales.
“Unique” dry-hopped wild ale loads lactobacillus acidity onto lemon-peeled pineapple, guava, mango, peach and papaya tartness and lightly vinous green grape souring. Musty barnyard leathering, musky sour mash and earthen hops increase dry rusticity.
On tap at Ambulance, sour milk stout lets soft lemon-rimmed espresso tone seep into dry French oak barrel aging that adds sharp wood tone to lactic brettanomyces yeast funk. Acidic lemon pucker usurps soured coffee roast at delicate finish.
On tap at Triton, sessionable ‘slightly sour’ wheat ale brings light brettanomyces acidity to tart lemon rind bittering, puckered white wine vinegaring and musty horse-blanketed raw wheat acridity. Subtle oaken dryness affects lemony orange sourness at mildly lactic finish.
On tap at Poor Henry’s, smooth light-bodied ‘wild’ ale lets sour lemon acidity ascend atop mild cold-pressed coffee bittering. Lactic green grape vinegaring and tart oak tannins reinforce juicy lemon pucker. Delicate lemon-peeled espresso finish has calming affect.
On tap at The Oath, elite sour ale with wild brettanomyces-affected yeast acidity and dry oak-barreled raspberry adjunct produces mild Flanders Red Ale pleasantries and delicate Merlot-like eccentricites. Tannic red grape, vinous dark cherry and sour crab apple tartly coalesce beside mild raspberry vinaigrette pucker (above musky cellar funk). Sour heads may find Lilith uncompromisingly splendid.
Emphatic lambic-styled sour ale given spontaneous yeast fermentation in oak barrel. Bubbly champagne sparkle, black-peppered red wine vinegaring and oaken cherry acridity pick up musky barnyard leathering. Ancillary cider, crab apple, green grape, plum, apricot and pear illusions sweeten over time.
Mouth-puckering lactic acidity surrounds sweet-tart raspberry rasp as well as oaken cherry musk and lemony balsamic vinegaring. Raspberry vinaigrette midst picks up green grape, crabapple and passionfruit souring alongside less noticeable botanical herbage.
Silken fresh-squeezed lemon souring and vinous green grape tannins embed lactobacillus leathering of soft-toned, saison-likened grisette (a.k.a. Table Sour). Farmhouse-funked spelt graining infiltrates latent grape vinaigrette pucker as well as lesser mandarin orange, white peach and tangerine illusions. An approachable sour ale made to suit a wide range of beer hounds.
Winningly sharp Flanders Brown Ale-like sour ale (whose ABS moniker stands for Almost Brown Sour) utilizes residual wild yeast bacteria in red and white wine barrels to promote vinous green grape tannins, dry cider pucker and raspberry vinaigrette acidity.
On tap at Ambulance, smoothly easygoing dry-hopped light body (collaboration with Barcelona’s Garage Brewing) allows lactic brettanomyces yeast to affect soured Nelson Sauvin gooseberry tartness and limey lemon pith pucker. Brisk carbolic spritz heightens lemondrop mouthfeel.
