On tap at Seven Lakes Station, juicy lemon-soured tangerine candy entry picks up gose-styled coriander salting and wildflower-honeyed acridity. Easygoing moderation may crossover to pale ale lovers with a sour side.
Tag Archives: sour ale
SINGLECUT AUGMENTED RASPBERRY WILD ALE
On tap at Seven Lakes Station, acidic brettanomyces yeast soaks salty lemon spritz and smoky peppercorn nuances surrounding tart raspberry theme. Herbal woodruff syruping drapes tartly soured raspberry vibe. Tannic green grape and lime increase vinous nature.
SOUTHERN TIER BLUEBERRY TART IMPERIAL SOUR WHEAT ALE
On tap at Seven Lakes Station, tart blueberry puree entry swayed by mildly acidic lemon-limed cranberry, boysenberry and gooseberry souring above sourdough wheat stead. Lactic blueberry yogurt midst gains slight grassy hop musk.
SVENDALE RASPBERRY SOUR
On tap at Seven Lakes Station, pinkish amber yeast-cultured sour ale brings tart raspberry-seeded pucker to moderate lemon-limed green grape acidity. At the finish, candied raspberry sourness gains strawberry rhubarb pie illusion above modest dry oaken bittering.
UPLAND PEACH
On tap at Ambulance, mildly tart peach-dried sour ale aligns light lemon-juiced green grape pucker, tannic oaken cherry swerve, mild melon smidge, acrid barnyard snip and dainty floral waft by sedate bone-dry peach finish.
THE BRUERY / JESTER KING BOUFFON SOUR WIT ALE
On tap at Plank Pizza, spicy sour wit ale recipe (in collaboration with Austin’s Jester King) combines ‘bitter orange peel and coriander’ in cultured yeast then gets aged in oak foeders. Mildly vinous green grape esters and eye-squinting orange-peeled lemon tartness receive herbal-wafted barnyard rusticity. Recessive Chardonnay, Granny Smith apple, rosé and oaken vanilla whims deepen its wild ale character.
THE BRUERY THE WANDERER DARK SOUR ALE AGED WITH BLACKBERRIES AND CHERRIES
On tap at Ambulance, complex oak-aged sour ale leads with tart blackberry mustiness and musky Bing cherry leathering. Vinous lemon-juiced green grape tannins and wispy green apple nip impact lactic mouth-puckering acidity of salted raspberry-cherry souring.
COMMON ROOTS HAUS SOUR #11 CUCUMBER & DILL
On tap at Ambulance, refreshingly clean-watered bacterial house yeast provides mild souring for cucumber-crisped pickled dill tartness. Lightly vinous lemon licks linger alongside mustard-daubed dill tanginess.
LAMPLIGHTER SOUND & VISION – RASPBERRY
On tap at Russell House Tavern, tart raspberry adjunct gains zesty lemon souring, vinous green grape esters and oaken cherry pucker, remaining soft-toned and approachable. Recessive herbal fungi mustiness fades.
CAPTAIN LAWRENCE POMME SAUVAGE
On tap at Cloverleaf, French Oak Fourdres-aged sour ale brewed with New York apples picks up massively vinous green grape pucker and mild pomegranate-cranberry smidge. Centralized Granny Smith apple tartness becomes sourer as acidic limestone salting increases.
21ST AMENDMENT WATERMELON FUNK
On tap at Cloverleaf, indecisive kettle-soured Hell Or High Watermelon with moderate lactose acidity lets melon rind adjunct lose out to vinous green grape pucker. French saison yeast adds sour lemon twist and oaken cherry mist. Wispy white wheat base evaporates.
UPLAND CURSED KETTLES BARREL-AGED SOUR ALE
On tap at Ambulance, worthy ‘dark sour ale’ spreads salt-licked lactobacillus acidity and bacterial brettanomyces funk across lightly bourbon-barreled oaken cherry, fig, plum and green grape tartness as well as leathery barnyard acridity for moderately vinous Flanders brown ale-like template.
