On tap at Ambulance, sour milk stout lets soft lemon-rimmed espresso tone seep into dry French oak barrel aging that adds sharp wood tone to lactic brettanomyces yeast funk. Acidic lemon pucker usurps soured coffee roast at delicate finish.
Tag Archives: sour ale
ANDERSON VALLEY HORSE TONGUE SLIGHTLY SOUR WHEAT BEER
On tap at Triton, sessionable ‘slightly sour’ wheat ale brings light brettanomyces acidity to tart lemon rind bittering, puckered white wine vinegaring and musty horse-blanketed raw wheat acridity. Subtle oaken dryness affects lemony orange sourness at mildly lactic finish.
NEW BELGIUM OSCAR WORTHY COFFEE
On tap at Poor Henry’s, smooth light-bodied ‘wild’ ale lets sour lemon acidity ascend atop mild cold-pressed coffee bittering. Lactic green grape vinegaring and tart oak tannins reinforce juicy lemon pucker. Delicate lemon-peeled espresso finish has calming affect.
BACCHUS LILITH DARK SOUR ALE
On tap at The Oath, elite sour ale with wild brettanomyces-affected yeast acidity and dry oak-barreled raspberry adjunct produces mild Flanders Red Ale pleasantries and delicate Merlot-like eccentricites. Tannic red grape, vinous dark cherry and sour crab apple tartly coalesce beside mild raspberry vinaigrette pucker (above musky cellar funk). Sour heads may find Lilith uncompromisingly splendid.
(DESTIHL) SAINT DEKKERA LAMBIC
Emphatic lambic-styled sour ale given spontaneous yeast fermentation in oak barrel. Bubbly champagne sparkle, black-peppered red wine vinegaring and oaken cherry acridity pick up musky barnyard leathering. Ancillary cider, crab apple, green grape, plum, apricot and pear illusions sweeten over time.
AVERY RASPBERRY SOUR AGED IN OAK
Mouth-puckering lactic acidity surrounds sweet-tart raspberry rasp as well as oaken cherry musk and lemony balsamic vinegaring. Raspberry vinaigrette midst picks up green grape, crabapple and passionfruit souring alongside less noticeable botanical herbage.
LIC BEER PROJECT GRISETTE
Silken fresh-squeezed lemon souring and vinous green grape tannins embed lactobacillus leathering of soft-toned, saison-likened grisette (a.k.a. Table Sour). Farmhouse-funked spelt graining infiltrates latent grape vinaigrette pucker as well as lesser mandarin orange, white peach and tangerine illusions. An approachable sour ale made to suit a wide range of beer hounds.
JACK’S ABBY SOUR BARREL PROJECT ABS
Winningly sharp Flanders Brown Ale-like sour ale (whose ABS moniker stands for Almost Brown Sour) utilizes residual wild yeast bacteria in red and white wine barrels to promote vinous green grape tannins, dry cider pucker and raspberry vinaigrette acidity.
OTHER HALF/ GARAGE CHESTERFIELD DREAMS
On tap at Ambulance, smoothly easygoing dry-hopped light body (collaboration with Barcelona’s Garage Brewing) allows lactic brettanomyces yeast to affect soured Nelson Sauvin gooseberry tartness and limey lemon pith pucker. Brisk carbolic spritz heightens lemondrop mouthfeel.
BACCHUS KILLOWATT SOUR ALE AGED IN OAK
On tap at Ambulance, rare oak-aged sour ale (2015) allows vinous green grape tannins, ephemeral lemon rind acidity and wispy oaken cherry tartness to gather above reedy straw leathering. Pithy lemon-spiced orange rind bittering and tangy pineapple-peach-mango subtlety create sour-candied pucker at finish.
THREE FLOYDS PEAR BEAR AMERICAN WILD ALE
Resplendent pear-juiced sour ale reaches eye-squinting green grape vinegaring as lemon-juiced mouth pucker sedates mild pear adjunct. Dissipating unripe pear tartness picks up leathery barnyard acridity, cider-soured Granny Smith apple piquancy and raspberry vinaigrette lilt as well. Initial pear sweetness swallowed up quickly by bitter bacterial acidity. Perfect for sour heads.
SURLY PENTAGRAM
Engrossingly ‘funky dark sour ale’ aged in stainless steel red wine barrels crosses an oaken cherry-derived Flemish Red Ale with an equally tart Oud Bruin. Light brettanomyces bacteria provides leathery barnyard musk for vinous red grape tannins and lemony balsamic vinegaring. Dark Munich malt glop eaten up by persistent moderate acidity. Mellow cranberry, goosberry, raspberry and cranberry souring guards the earthen tobacco-dried back end. Fairly complex and velvety smooth ‘wild ale’ stays tame enough for lighter thirsts.
