On tap at Poor Henry’s, understated foraged fruit vinegaring gains leathery oaken cherry musk and mild raspberry souring above leathery salt-licked bottom. Light oak barrel aging softly affects sour cherry, raspberry, pineapple and red grape tartness.
On tap at Poor Henry’s, immediate fruit-soured pucker weaves foraged apricot tartness, mildly vinous green grape esters and oaken cherry musk over dry barnyard leathering. Approachable sour ale crossover. On tap at Ambulance, 2017 version’s vinous white-wined tannins upended any foraged apricot and strawberry adjuncts.
On tap at Growler & Gill, busy lactobacillus-cultured sour ale brings tart Malbec grape juicing as well as mild blood orange, peach, raspberry and cranberry adjuncts to salty Berliner Weisse base. Sparkling-wined green grape tannins add further vinous sourness to the Sangria finish.
On tap at Biggie’s, mild dry-hopped sour ale brings saltwatered lemon twist, vinous white grape tannins and snippy green apple pucker to delicate pale wheat malting. Slightly sharp citrus tang embraces lightly acidic lactobacillus souring at the white winey finish.
On tap at Curly’s Corner, lactic kettle-soured ale receives ultra-tart lemony grapefruit juicing and vinous green grape acidity above leathery musk. Hard-candied kiwi, guava, kumquat, passionfruit, pineapple and mango tropicalia develops sharp vinegar respite at sourly Citra-hopped finish. True delight for the wild ale crowd.
On tap at Ambulance, interesting oak-barreled collaboration with Pennsylvania’s Tired Hands shows off wild yeast influence upon India Pale Ale-styled grapefruit-peeled orange rind bittering as well as lemon-seeded white grape tannins and pineapple-candied strawberry tartness. Bitter aspirin-like acidulation and oats-dried earthen minerality reinforce raw-honeyed citrus souring.
On tap at Bronx Ale House, mild pinkish red-headed, maroon-bodied wild ale brings dark red wine barrel aging to tart hard-candied fruiting. Vinous Zinfandel-Cabernet sedation guards oaken cherry respite as well as polite lemon-limed cranberry, raspberry and boysenberry flirtation above dewy mineral-watered salting.
Leathery wine-barreled French-styled aperitif places vinous grape tannins alongside sourer brettanomyces funk, rustic rosewood bittering, musty cheesecloth gauzing and lactic yogurt reticence. Oaken cherry tartness, lemon-limed cranberry pucker, raspberry vinaigrette snips and wispy elderberry tones help reinforce delicate white wheat bed.
On tap at Ambulance, velvety mellow-toned hybrid connects light lemon-juiced brettanomyces acidulation and herbal lemon rind tartness to mild chocolate-nipped ground coffee adjunct. Thin lemon-peeled espresso finish picks up dry bark parch. Soft, thin…wispy.
On tap at Julian’s, mild (despite wild tag) sour ale collaboration (with nearby Colorado brewery, Avery) brings subtle brettanomyces acidity and light horse-blanketed barnyard leathering to herbal-tinged tropical fruiting. Honey-dipped grapefruit, orange, mango, tangerine, peach, pineapple and mango illusions drift in and out of musty palate. Sessionable sour ale suffices.
Sessionable beige-yellowed sour ale provides brisk lime peel and black lime adjuncts to coriander-spiced sea salt brininess for interesting Kolsch-Gose-Berliner Weiss blend. Sweet-tart mandarin orange-like effervescence glides across fresh lime parch. Not as dryly mouth-puckering as bigger, bitterer sour ales.
“Unique” dry-hopped wild ale loads lactobacillus acidity onto lemon-peeled pineapple, guava, mango, peach and papaya tartness and lightly vinous green grape souring. Musty barnyard leathering, musky sour mash and earthen hops increase dry rusticity.
