Elegant pale yellow-cleared moderation (in collaboration with Belgium’s famous Liefman) forwards white-wined lemon rot musk to lemongrass-salted citric hop stead and tart grapefruit curdling above mild sourdough respite. Sour lemon-limed yogurt finish fades quick.
On tap at Ambulance, funky 100% brettanomyces-fermented red ale aged in red wine barrels once containing Tennessee Whiskey retains tart raspberry overtures and vinous red grape tannins. Puckering raspberry influence enlivens acetic ‘wild ale’ as lemony bitterness increases – eclipsing any trace of whiskey wooded sweetness.
Excellent joint venture circa 2018 with nomadic brewer, Brian Strumke, of Baltimore’s Stillwater. Salt-licked lactobacillus acidity soaks tropical fruited ‘Swedish sour ale’. Tartly lemon-juiced peach, mango, passionfruit and yellow grapefruit adjuncts pick up lightly vinous cherry musk, musty green grape esters and floral-daubed strawberry rhubarb licks at hard-candied center.
On tap at Poor Henry’s, mouth-puckering oak barreled wild ale utilizes brettanomyces yeast acidity to conjure extremely tart blueberry-raspberry scrum and vinous grape-skinned tannins. Soured rosé wining perhaps elevated by acidulated malts.
Inspired by classic blending of iced tea with lemonade, mouth-puckering brown-bodied sour ale retains lemon-soured prune-plum niche as well as ancillary oaken cherry tartness, moderate citrus acidity and lightly vinous green grape tannins. A wild ale for dried-fruited black tea lovers.
On tap at Ambulance, mild kettle-soured ‘wild ale’ brings soured blackberry and pomegranate musk to lightly pungent gose-like lemon limed salting. Tart cranberry pucker adds further souring while subtle sulfuric snip funks up acidulated barley-oats-rye malting.
On tap at Growler & Gill, dry-hopped sour ale drapes subtle lemon-limed acidity onto vinous dill-pickled green grape tannins, musky oaken acridity and barnyard mustiness. Its salty mineral-grained bottom increases the sour edge. Latent apricot, curacao orange, peach, pineapple, papaya and passionfruit illusions advance slowly.
On tap at Seven Lakes Station, juicy lemon-soured tangerine candy entry picks up gose-styled coriander salting and wildflower-honeyed acridity. Easygoing moderation may crossover to pale ale lovers with a sour side.
On tap at Seven Lakes Station, acidic brettanomyces yeast soaks salty lemon spritz and smoky peppercorn nuances surrounding tart raspberry theme. Herbal woodruff syruping drapes tartly soured raspberry vibe. Tannic green grape and lime increase vinous nature.
On tap at Seven Lakes Station, tart blueberry puree entry swayed by mildly acidic lemon-limed cranberry, boysenberry and gooseberry souring above sourdough wheat stead. Lactic blueberry yogurt midst gains slight grassy hop musk.
On tap at Seven Lakes Station, pinkish amber yeast-cultured sour ale brings tart raspberry-seeded pucker to moderate lemon-limed green grape acidity. At the finish, candied raspberry sourness gains strawberry rhubarb pie illusion above modest dry oaken bittering.
