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.
On tap at Ambulance, mildly tart peach-dried sour ale aligns light lemon-juiced green grape pucker, tannic oaken cherry swerve, mild melon smidge, acrid barnyard snip and dainty floral waft by sedate bone-dry peach finish.
On tap at Plank Pizza, spicy sour wit ale recipe (in collaboration with Austin’s Jester King) combines ‘bitter orange peel and coriander’ in cultured yeast then gets aged in oak foeders. Mildly vinous green grape esters and eye-squinting orange-peeled lemon tartness receive herbal-wafted barnyard rusticity. Recessive Chardonnay, Granny Smith apple, rosé and oaken vanilla whims deepen its wild ale character.
On tap at Ambulance, complex oak-aged sour ale leads with tart blackberry mustiness and musky Bing cherry leathering. Vinous lemon-juiced green grape tannins and wispy green apple nip impact lactic mouth-puckering acidity of salted raspberry-cherry souring.
On tap at Ambulance, refreshingly clean-watered bacterial house yeast provides mild souring for cucumber-crisped pickled dill tartness. Lightly vinous lemon licks linger alongside mustard-daubed dill tanginess.
On tap at Russell House Tavern, tart raspberry adjunct gains zesty lemon souring, vinous green grape esters and oaken cherry pucker, remaining soft-toned and approachable. Recessive herbal fungi mustiness fades.
On tap at Cloverleaf, French Oak Fourdres-aged sour ale brewed with New York apples picks up massively vinous green grape pucker and mild pomegranate-cranberry smidge. Centralized Granny Smith apple tartness becomes sourer as acidic limestone salting increases.
On tap at Cloverleaf, indecisive kettle-soured Hell Or High Watermelon with moderate lactose acidity lets melon rind adjunct lose out to vinous green grape pucker. French saison yeast adds sour lemon twist and oaken cherry mist. Wispy white wheat base evaporates.
On tap at Ambulance, worthy ‘dark sour ale’ spreads salt-licked lactobacillus acidity and bacterial brettanomyces funk across lightly bourbon-barreled oaken cherry, fig, plum and green grape tartness as well as leathery barnyard acridity for moderately vinous Flanders brown ale-like template.
Modestly soured pale ale lets mildly acidic lemon rind tartness and vinous yellow grape bittering pick up oceanic alkaline saltiness, causing toned-down brettanomyces-like pungency to increase sourness.
On tap at Sogo, pale-yellowed sour ale drapes mild brettanomyces musk atop cologne-perfumed lemon balm and herbal lemongrass-basil-oregano conflux. Tart lemon-dropped mandarin orange, green apple, tangerine and pineapple illusions receive barnyard-dried wild oats, spelt and alfalfa minerality. In the can, dry Mosaic hop tropicalia gains perfumed lemon balming, vinous green grape souring and funky herbal respite.
On tap at Ambulance, moderate blackberry-juiced sour ale retains dry oaken acidity, lightly vinous green grape pucker and prickly salted seltzer spritz just below serene blackberry tartness, gaining subtle cranberry, lime and crabapple licks.
