Approachable oak-aged sour ale brewed in collaboration with famed Kansas City chef (circa 2015) proves fruitful. Sweet ‘n soured mango and tamarind adjuncts pick up tart Granny Smith apple pucker, oaken cherry subtlety, spicy mustard twang and raspberry vinaigrette smidge above musty earthen yeast fungi. Lime-dried papaya, pineapple, peach and guava nuances waver. Elegant soft-toned moderation will appeal to expansive mainstream thrists as well as less restrictive sour heads.