Acidic lactobacillus souring promotes mild lemony green grape tannins, slightly bitter strawberry sash, hard cider sharpness and vinous red wining above leathery oaken dryness. Only sourheads need apply.
Tag Archives: HERMIT THRUSH
HERMIT THRUSH BRATTLEBEER SOUR
On tap at Seven Lakes Station, vinous mixed-culture golden sour ale spontaneously foudre-aged with sharp cider gains musky oaken white wine leathering. Puckering green grape esters and tart crabapple frolic heighten bitterly acidic nature.
HERMIT THRUSH ROWDY MONK BARREL AGED SOUR QUADRUPEL
On tap at Beef Trust, ‘sour brown quad’ aged 12 months in red wine barrels imparts mildly acidic lemon-limed grape vinegaring to contrast sweet raisin, dried prune and plum illusions as well as maple-sugared sideswipe.
