Modestly soured pale ale lets mildly acidic lemon rind tartness and vinous yellow grape bittering pick up oceanic alkaline saltiness, causing toned-down brettanomyces-like pungency to increase sourness.
Modestly soured pale ale lets mildly acidic lemon rind tartness and vinous yellow grape bittering pick up oceanic alkaline saltiness, causing toned-down brettanomyces-like pungency to increase sourness.