On tap at Poor Henry’s, clean lactobacillus-soured lambic brings subtle unripe peach pucker to white grape vinegaring, lemony limestone salting and light white pepper burn. Just a tad too watery as white peach flavoring diminishes on contact.
On tap at Poor Henry’s, clean lactobacillus-soured lambic brings subtle unripe peach pucker to white grape vinegaring, lemony limestone salting and light white pepper burn. Just a tad too watery as white peach flavoring diminishes on contact.