Complex russet-clouded tan-headed oak-aged ‘wild ale’ saddles soured brettanomyces yeast clumps with endless wood-dried raspberry puree tartness. Sharp prickly hop bite reinforces lambic-like raspberry vinaigrette acidity, heightening vinous yellow grape-skin esters, vinegary cider sharpness, and fizzy sparkling champagne lilt. Sour-candied cherry pucker picks up tertiary rosé, burgundy, and bourbon illusions as well as eye-squinting lemon liming. Solvent vinegar-like astringency and mossy barnyard musk deepen funky sour ale disposition.

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