On tap at Taphouse 15, salt-licked sour lambic with eye-grabbing pinkish rose hue brings lemon-limed acidity and oaken vanilla tannins to tart Montmorency cherry resolve. Aggressive Belgian kriek!
Tag Archives: sour ale
CAMBRIDGE HENDRIX SOUR ALE AGED IN GIN BARRELS
On tap at Ambulance, mild gin influence barely registers alongside crispy cucumber watering and salty lemon-limed Berliner Weiss respite. Musky botanical snips increase gin-soaked peppercorn herbage, but tepid pale malt spine falters. A true acquired taste that’s wholly original despite limited appeal.
FORTNIGHT OFF WITH HER RED RASPBERRY SOUR ALE
Rosy amber-cleared moderation retains sharp-edged red raspberry souring alongside vinous green grape esters. Tart raspberry continuance receives recessive lemon spritz and wispy floral aspect. Worth pursuing.
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CAPTAIN LAWRENCE HOPS N’ ROSES AGED IN OAK BARRELS
On tap at Growler & Gill, politely oak barreled wild ale utilizes mild rose hips, elderflower and hibiscus adjuncts to engage lightly vinous red wining, tart lemon snicker and musky honeysuckle trickle. Tertiary floral-daubed herbal tea illusions sneak thru winy tannins.
OMMEGANG PALE SOUR ALE
Elegant pale yellow-cleared moderation (in collaboration with Belgium’s famous Liefman) forwards white-wined lemon rot musk to lemongrass-salted citric hop stead and tart grapefruit curdling above mild sourdough respite. Sour lemon-limed yogurt finish fades quick.
YAZOO EMBRACE THE FUNK: TRIO
On tap at Ambulance, funky 100% brettanomyces-fermented red ale aged in red wine barrels once containing Tennessee Whiskey retains tart raspberry overtures and vinous red grape tannins. Puckering raspberry influence enlivens acetic ‘wild ale’ as lemony bitterness increases – eclipsing any trace of whiskey wooded sweetness.
DUGGES TROPIC PUNCH ALE
Excellent joint venture circa 2018 with nomadic brewer, Brian Strumke, of Baltimore’s Stillwater. Salt-licked lactobacillus acidity soaks tropical fruited ‘Swedish sour ale’. Tartly lemon-juiced peach, mango, passionfruit and yellow grapefruit adjuncts pick up lightly vinous cherry musk, musty green grape esters and floral-daubed strawberry rhubarb licks at hard-candied center.
NEW BELGIUM TARTASTIC LEMON GINGER SOUR ALE
CROOKED STAVE SOUR ROSE
On tap at Poor Henry’s, mouth-puckering oak barreled wild ale utilizes brettanomyces yeast acidity to conjure extremely tart blueberry-raspberry scrum and vinous grape-skinned tannins. Soured rosé wining perhaps elevated by acidulated malts.
WEYERBACHER SEXY MOTHERPUCKER SOUR ALE
Inspired by classic blending of iced tea with lemonade, mouth-puckering brown-bodied sour ale retains lemon-soured prune-plum niche as well as ancillary oaken cherry tartness, moderate citrus acidity and lightly vinous green grape tannins. A wild ale for dried-fruited black tea lovers.
KCBC MARBLE OF DOOM
On tap at Ambulance, mild kettle-soured ‘wild ale’ brings soured blackberry and pomegranate musk to lightly pungent gose-like lemon limed salting. Tart cranberry pucker adds further souring while subtle sulfuric snip funks up acidulated barley-oats-rye malting.
GRIMM RAINBOW DOME
On tap at Growler & Gill, dry-hopped sour ale drapes subtle lemon-limed acidity onto vinous dill-pickled green grape tannins, musky oaken acridity and barnyard mustiness. Its salty mineral-grained bottom increases the sour edge. Latent apricot, curacao orange, peach, pineapple, papaya and passionfruit illusions advance slowly.